I made this ultimate combination using my favorite ingredients: chikuwa, cheese, and shio-kombu. They're good-looking as bento fillers or one-bite appetizers.Secure the firmly wrapped chikuwa with a toothpick. If you're short on time, use a microwave. (Be careful not to overcook or else the cheese gets wrinkly.) Recipe by Kagocha-

My mother used to cook for my bento box when I was a high school student. It reminds me of my school days.

I recreated a tempura dish from a supermarket into a cutlet style dish. Since my husband doesn't like chicken cutlet, I added umeboshi and shiso to get rid of the dryness.It will dry out if deep fried for too long, so be careful.You could also use chicken tenders. Recipe by Daimajo

I really wanted to make this into a spiral pattern, but it was harder than I thought, so I made a change of plans.The cheese is difficult to handle after warming up, so please use it quickly after taking it out of the fridge. Recipe by Akikofusuki-

This dish may not be well known in Japan, but it's famous in China. It's very simple but refreshing and delicious.Adjust the spiciness with the amount of doubanjiang you add.I didn't invent this decorative cutting method. It's a traditional Chinese professional cutting technique called "the returning sparrow", and pros can make the cuts much thinner and more evenly. I'm so envious, but that's beyond my skills! Recipe by Kajinnodanna

I made this from what I had in my refrigerator. It was so good I thought I would share the recipe.The sandwich is delicious as is, but you can add ponzu or gelée sauce to it as you like for a different flavour.Instead of bacon, try ham or wiener sausages. You can use different ingredients.You can use melting sliced cheese instead of shredded cheese if you prefer. Recipe by EnjoyKitchen.

I wanted to make the most out of Chinese cabbage that's often left over from hot pot made the night before, so I made this easy dish.Since the cheese is so rich, I think it's best to use a larger amount of wasabi for the bite. The amount of time it takes to cook the pork will depend on your microwave, so pay attention while it's cooking. Recipe by Necchan

My husband is currently on a low-carb diet, at least for dinner! He mutters "I want to east pasta..." every day, so I made this pasta-like dish using things I had in my sparsely stocked refrigerator, and it loved it. So I made it into a recipe.Be sure to stir fry the shirataki noodles to eliminate the odor. Getting rid of the moisture will also make the butter cling to the noodles better.The mentaiko will splatter quite a bit, so be careful not to burn yourself!Adjust the amount of mentaiko to taste.The shiso and green onions are the garnish, so you can omit them if you like. Recipe by Su-ji-&jiru

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto

A classic appetizer, here are the key points for making salted boiled edamame. During this season, try boiling fresh edamame. Recipe background: Every year, we enjoy freshly harvested edamame at home. There's no need to boil it in a large amount of water.

I seasoned boiled edamame with a curry flavor. It's super easy because you just sprinkle it on after boiling! It's a slightly different take on edamame.The story behind this recipeBoiled edamame with salt is incredibly delicious, but I thought, why not try adding some flavor? So, I just sprinkled it on the surface! Previously, it was coarsely ground garlic, salt, and pepper (Recipe ID 19030480), but this time I added curry powder and bouillon!

I love the bright colors and eye catching shapes of flowers and roses, so I've been making a lot of edible ones. This is one of those recipes.The roses are delicious even without dressing or pepper.If you have a block of cured ham, slice it very thinly, place it so the right hand side is wider, and roll up from the left.I think bite sized roses are the best, but you can keep adding slices of ham to the right side and make the roses bigger. For 4 approximately 3 cm [1.2 in] diameter roses. Recipe by Momora