I'm trying to perfect my egg roll!
Our colorful foods for our oBeNtO making! Menu are mashed pumpkin, meatballs, egg rolls, riceballs with some boiled vegetables.
Incharge of the class, Yoshida sensei with Shizuoka Shinbun Journalist-- who interviewed us. He will feature the event in Shizuoka newspaper today(?)!
Some of the Phil NAKAMA members who joined the event!
It really needs extra time and energy to make an appealing OBENTO! Taste, texture and color balancing are important. It's an art form in Japan!