I got so many shiso leaves every day that I didn't know what to do with them!So, I thought of this to use them up.Nothing really, I just recommend eating it before the scent goes away. If you make it in advance, the flavor weakens, so enjoy it immediately. If you have time, try grating the leaves! Black pepper interferes with the scent of the shiso, so please don't use it. Recipe by Jikana

Making onigiri rice balls every single morning takes so much time, so I always just sprinkle furikake seasoning. Then I thought I'd stock some in the freezer, since I store frozen rice anyway.If you match the size of the sandwiches to the size of your bento box, after you cut them you can store them just like that. Recipe by Yuhi

I thought up something healthier than fried cheese chicken tenders.Note: this is even easier to make if you use pre-cut baby cheese.Covering the chicken tenders with plastic wrap and smacking with a rolling pin to spread them out will be easier than cutting them open.I recommend cheese sandwiches for the kids, and pickled plum sandwiches for the adults.I like to eat these a little cold rather than freshly cooked so I often make them as a side dish for bentos. Recipe by Midorinookazu

I wanted to eat freshly made taiyaki rather than frozen, so I thought of using my hot sandwich maker. There's no need to worry about adjusting the heat or anything, and they were easy to make.For 8 portions, you will need about 300 g of anko. You can freeze leftovers. Of course, using canned adzuki beans is a lot easier. The cooking time probably differs depending on the hot sandwich maker, so keep an eye on it. However if you open the lid too early, the batter may stick to it, so watch out for that. For 8 portions. Recipe by Yukirinrin

My husband brings onigiri to work, and I wondered if I could pack them with more substantial fillings. So I made this on a whim and he said he had a chuckle when he ate them. I tried them myself and they were pretty good. My kids like them too.If you leave a gap in the middle of the nori, the sandwiches are easy to fold over.Hold the fillings in place with chopsticks to prevent them from moving when you fold the sandwich over.Small children may find these easier to eat if you cut each sandwich into thirds. The middle section is hard for them to eat, so the adults should eat them up.If you use sushi rice, they should taste like sushi rolls I think. For 2 per serving. Recipe by Yui mama

I originally made these to give as a gift. ＾＾You can use a generic bear shaped cutter that's sold at a 100 yen shop. If you squish the cutter a little to distort it, it will become Rilakkuma shaped. You can use regular chocolate for the filling, but if you use a good quality couverture chocolate + fresh cream, it's even more delicious. Recipe by Mikkorin523

I got this idea from a TV program and recreated it since it looked delicious. Our family's style is to make these with demi-glace sauce instead of ketchup.I always feel like making this sandwich the day after we eat Western-style burgers with demi-glace sauce.This is very easy and delicious. I really recommend it!This sandwich has a better texture and is easier to load with fillings when it's toasted so that it's crispy on the outside but still fluffy on the inside. You can quickly prepare the toast while making the omelette ♪ It takes less than 5 minutes and makes a fabulous breakfast!Enjoy this sandwich while it's still warm.This sandwich tastes even better once it has been allowed to sit for a while so I recommend it for your lunch box too. Recipe by 3 mama kuma

I wanted to eat sandwiches made with Honey Mustard. I had crab sticks and cucumber in the refrigerator so I made the sandwiches.Pat dry the cucumber well, otherwise the sandwich will become soggy. Use as much honey mustard as you like.Water comes out of cucumber so these sandwiches may not be good as a packed lunch, so it's better if you eat them immediately. Recipe by Kikka mama

I got an organic daikon radish with leaves so I came up with this recipe as I was going to have bread for lunch.I use a type of aburaage from Kyoto that is slightly thick than the usual aburaage, which gives some texture. Recipe by Jinbaro

I love Kua'aina's avocado sandwich so much so I decided to make my own version.After looking up the recipe I found that the real thing uses less seasoning than I do.I like stronger flavors so I added mayo to the ketchup and that's what makes it so delicious.Toast the bread before you use it to get that yummy toasted sandwich texture! The combination of ketchup and mayonnaise is the key to this recipe. Recipe by Marumochan

I thought that matcha and white chocolate must surely be perfect together. You can spread chocolate on the cookies too, but if you are giving them away as a present, having them too sticky is not good, so I put the chocolate inside like a sandwich.When the cookies bake, they turn brown rather than green, so after about 7 minutes, cover with aluminum foil. That way, they will keep their nice green colour. Use the leftover egg white in another recipe, such as Baked Meringue, or Tuiles. Recipe by Marimo1016

I love myoga ginger! So I tried making this Japanese style sandwich.As soon as you mix the ● ingredients together, make the sandwich and eat it right away. If you leave it for too long it will get watery as the myoga ginger exudes moisture. Recipe by John Lee Cooker