Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

I saw this way of cutting cucumbers once on a TV program when I was in middle school.Step 1 - Cut diagonal 1 mm thick cuts (You can see it a bit in the pictures). Cut 2/3 of the way through. You can eat it right away, but it's best if you let it sit for at least an hour (in the refrigerator). Adjust the amount of sesame oil to taste. Recipe by Yuuyuu0221

I just came up with this off the top of my head.Don't over-boil the shrimp in Step 1.Let the shrimp cool down before packing it in your bento box.You can use other dressings instead of sesame oil if you like. Recipe by Yuuyuu0221

I usually make these minced cutlets for dinner, and I decided to figure out a way that I could make these and save them for bento. This is an easy-to-make amount that I came up with.Try enjoying this with Japanese Worcester sauce or with tonkatsu sauce, etc.If you're going to make this for a meal and eat while still hot, I recommend this onion sauce! Recipe by Hokkori-no

I came up with this recipe to make something nice with boiled eggs when I didn't have enough time to make an omelet for a bento lunch box.If you make hard boiled eggs at night, you can save a lot of time in the morning. Recipe by Mori

I had extra green peppers and I wanted cook something easy with them.I used to cut green pepper to my liking and I didn't use sesame oil.I changed the recipe because I found that cutting into thinner sticks and adding sesame oil made this dish more flavourful.For those who don't like green peppers. Cook them well and mix with seasoning. It will remove the smell and will be easy to eat. Recipe by emakatu

I always make this as a bento box filler. It's a quick and delicious recipe.These are tasty when you stir fry them until browned in Step 2.After you add the ketchup, they might burn easily, so be careful. Recipe by Manmarukokoro

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*

I'm expanding my repertoire of bento recipes.It's better to cool a little bit and then cut.I'm thinking up other recipes revolving around this. Recipe by yukanosuke

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 love boiled and seasoned tofu.I always pay attention to my calorie count, so I simmered it instead of frying it, and it turned out really delicious.Since it's just simmered, you can leave it alone.I like eating this while it's warm, but I also enjoy it cooled too. Recipe by Myu-

For my recent companion who likes Japanese flavors:* Squid Daikon* Burdock root (gobo), carrots, and green beans wrapped in chicken tenders and fried* Tamagoyaki (pan-fried rolled egg) with mentaiko (spiced roe) and green onion* Simmered arame-type kelp* Rice with black bean and mixed grains* Takuan (pickled daikon radish)Boil the daikon until it's soft.First bring the simmering sauce's flavoring ingredients to a strong boil before adding adding the squid.Don't overcook the squid; it gets hard.The broth will be squid scented.Add the water to the sauce, and then let the daikon absorb all the flavors as it simmers in the squid-scented sauce.The squid is added back in to simmer again at the end, so the squid and the daikon are both tender. Recipe by pegupepepe