Yesterday I made a dinner of Japanese-Western fusion cuisine. The main dish was 和風 spaghetti, 和風 means Japanese style, so it is spaghetti with Japanese flavors. I put in bacon, mushrooms, and soy sauce and then topped it with spring onions and seaweed. On the side I had miso soup and sauteed asparagus and nagaimo. Nagaimo is an Asian root vegetable with very slippery white flesh.

Part II: My lovely dinner turns into a great bento to take to work for lunch!