I make this year round.You could use steamed green beans, okra or any green vegetables. The eggs are not seasoned with salt, so flavor the green vegetables. Recipe by Nayuho

This is my family's classic dish that I have been making for a long time.You can also use lightly salted salmon, but in that case, you won't need to sprinkle salt when you steam it in the microwave. Recipe by Yuuyuu0221

I thought of these devil-giri for a Setsubun-themed bento or as party food.This is a dish I conceived through a pun for onigiri ("oni"=demon and "onigiri"=rice ball)Add some demonic faces to whatever flavour onigiri you like. Have fun coming up with all kinds of expressions and a cute, yet delicious, Setsubun-themed menu. Recipe by sky_s0417

When I thought about making tomorrow's bento the night before, this came to mind.The key is to take the hamaguri clams out as soon as they open. If you cook them too long, they won't be plump and juicy. If you serve sake-steamed clams as a drinking appetizer the night before and use the leftovers plus the cooking liquid, it's a lot easier. Recipe by Jun no danna

I made this bento box for my daughter.She requested the "Hina doll bento," so I made the faces only, using whatever I had in my refrigerator.If you think making the fan or crown is too much work, you can use a decorative food pick.It will be even easier. Recipe by sky_s0417

Out of the delicious Kanagawa dishes that I'd like you to try, there is one called "Shonan Shirasu." Top on piping hot rice, eat with grated daikon and soy sauce, and it goes great with any meal . I made this so that the shirasu rice bowl is delicious even when cold for bentos . For 1 person. Recipe by tink

It's Christmas season, so I made easy and cute Santas. I made a reindeer and snowman too.If you use a kit to make cylinder shaped onigiri, it will be neater and easier.You can make the cheeks by just dabbing on a tiny bit of ketchup. Recipe by A-ru mama

I wanted to make a main dish using my favorite Narazuke, and so I created this recipe. Since the fried rice contains both Narazuka and chirimen jako which are both salty, you only need a little bit of soy sauce and it'll be delicious. I packed the rest of the bento with items with different tastes and textures.Heat up the pan well and cook over high heat throughout. I think this will turn out better if the rice is hot before adding to the frying pan to prevent the pan from cooling down. Recipe by *kaworu*

My family always eats these rice balls.Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.But basically, I season them with kombu tea. Recipe by Ha-tannookkasan

This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

I wanted to make cute bento to surprise my kids when we go cherry blossom viewing.None. Recipe by Kurukurupaseri

This is my child's favorite charaben.Make sure that the shapes in Steps 2 and 5 are well-matched to each other. Recipe by momo**