Back to bentoing, after a substantial break. The soy sauce eggs were mostly according to the recipe I reblogged recently, though I left out the sugar and added some shichimi togarashi in addition to the Sriracha. Mighty tasty! The saag matar paneer and onion chutney were left over from the Indian food we had delivered Saturday night, but the salad is pretty much all from the CSA, except for the lime juice we used to pickle the onion. Oh, and I mixed carob powder in with my cocoa nibs a) to sweeten them just slightly and b) because I was born of aging hippies, so carob – while objectively inferior to chocolate – will always be the comforting, nostalgic flavor of my youth.