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It has click stops that make repeat settings easy
1 cup cooked rice (note 1) 1 umeboshi (pickled plum, note 2) 50g / 1.8oz Spinach Ohitashi Salad , topped with bonito flakes A handful of shredded lettuce (or other salad leaves) 1 Saikyo Yaki Fish (I used a halibut fillet, note 3) 1 piece Simmered Daikon (Daikon Fukumeni) 1 piece Pickled Chrysanthemum Turnip (note 4) 1 plastic bento box with partitions (note 5) Put the rice in the second large compartment and place an umeboshi in the centre of the rice (note 6)
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