Quickly, as I run out the door, let me show you today's bento lunch.
Chestnut rice with adzuke beans instead of sweet potato.
Squash (well, Japanese pumpkin) and sweet potato simmered in a homemade, homemade, soy-free miso sauce. Homemade twice because I made the sauce at home AND I made the miso paste. More on that later. Now I need to get moving.
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