I was wondering if I could make miso-marinated frozen food. Then I created this recipe following my sense of taste.If you add the seasonings to the miso all at once, it becomes lumpy, so be careful. Recipe by Myumako

I like ginger stir-fries but I get sick of them if they are always the same. I thought about adding miso, and this is how it turned out.It will have a nice fragrance if you let it brown slightly, but mind you don't let it burn. I made this for my bento, so I sliced the meat into easy to eat pieces in advance. You can slice it into any size you like. Recipe by Raby

I made the usual simmered pork belly cubes (buta no kakuni) with Shinshuu miso from the region I'm from. I used pork from Shinshuu Miyuki pigs.Regarding the squid rolls that I put into the bento - in landlocked Nagano prefecture (formerly the Shinshuu region) we have something called "shio maru ika", which is salt-cured squid. It's a regional speciality that we've had since the olden days, when we couldn't get fresh seafood. The usual way to eat it is to chop it up and mix it with other things.Combine the flavoring ingredients beforehand in a bowl. This makes it easier to work, and the flavors will be right too.By simmering the ingredients with the lid off after cooking them under pressure, the flavors will be distributed evenly. Recipe by Peni-da

I decided to try changing how I cut the chicken that I cook for dinner, so that they will still be delicious even when chilled.During Step 1, add in the seasonings exactly in the order I have listed to tenderize the meat.You can enjoy these with some tonkatsu sauce or ponzu etc.You can also just have this for dinner too. Recipe by Hokkori-no

I've been making this dish for a very long time. Recipe by Yuuyuu0221

My son's in high school and always has a big appetite. He loves eating meat, so I added a lot of it here.Take out the marinated beef from the refrigerator first thing in the morning so that the beef will come to room temperature when cooked.I added grilled tofu for the picture.If you use Japanese beef, it'll be soft and tasty.Add ginger if you like. Recipe by Kyarameruhappi-

I thought of a colorful and hearty meat dish.It has a slightly sweet teriyaki kind of taste so it is also tasty when you add yakiniku (Japanese BBQ) sauce. Recipe by Naopu

I made this as a bento filler.You can just pour the seasonings over the king oyster mushrooms. They will be evenly blended after being cooked in the microwave. But just to be sure, it's better to lightly mix at the end. Recipe by Pukuttopukumaru

I transformed some cutlets to make them tender even when cold using thinly sliced pork. This` is what I arrived at.For the 2 step simple coating recipe, I made an easy-to-use amount. So there is a good chance that you will have leftovers. What I recommend is dipping some kabocha squash, eggplant, onions etc. or whatever veggies you have in your house and then frying them all together. They're delicious. Recipe by Hokkori-no

Our whole family loves our very own version of ginger pork.I always pack a "ginger pork bento" for my husband the day after we have ginger pork for dinner, so I use a bit more meat than usual. For 4 servings + enough for a bento. Recipe by Chisora

I wanted to use delicious kabocha squash in a bento. I tried combining it with mountain wasabi.Mountain wasabi is quite strong, so please adjust the amount to taste. For 1 serving. Recipe by Yanagi Saki

I really wanted to make a bento side dish without any eggs. The patties are rather soft before cooking, but shape up when they cook through. This is thanks to the potatoes.Adjust the flavoring to your preference. Recipe by Arikan.