My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations.The saltiness differs among umeboshi, add salt to taste.Rice made in a pressure cooker becomes mochi-like when cooled.Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan

Takuan is usually eaten with a bowl of rice.I made this for my son's bento and he really liked it, so here's the recipe.You can also put the filling into the rice rather than mixing it in. Recipe by Arikan

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

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

I made this side dish using my son's favorite daikon matchsticks. While he likes them in miso soup, I wanted another dish for him to have them with rice. Since this dish is so easy, some might not even consider it real cooking, but my son loves it, so I mix it with rice to make rice balls, which he devours.Be sure to evaporate all the liquid out of the daikon. A little charring is fine, since the aroma adds flavor.When making rice balls, cut the daikon more finely with kitchen scissors so that it mixes well with rice. Recipe by Sakura88.

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**

When I first saw Kumamon, he reminded me of my recipe for "Black Rilakkuma" so I thought I could probably make it.It's hard for small children to bite through nori seaweed so I would suggest sticking a smaller amount of nori seaweed over the top, if you're serving this to younger folks. Recipe by Kerorabu

For my daughter who adores pandas.Season according to taste. Recipe by Mikashon

I wanted to make it easier to form a heart shape.To get a nice heart shape, form two rice balls in different sizes. Make one that is slightly smaller and making the end of one side a bit longer than the other one.Nori seaweed will stick better to the rice if you make cuts on the overlapping slices. Wrap it with plastic wrap and let it rest for a while. Recipe by asamimaeda

I received a request from my kid to make a Rilakkuma bento.The hardest part of re-creating Rilakkuma is the balance of the facial features. The eyes and nose are almost the same level, and all three should be just below the center of the face. Recipe by momo**

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

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