A bento that lets you enjoy a lot of Iwate produced foods! You'll be amazed at what is grown here! And it's also very good for you too! Bon appetit!If you heat the oil used in Step 4 for about 30 seconds, the spring rolls will be nice and crispy.Line parchment paper on top of the rack for easy cleanup.You can use homemade or store bought bechamel sauce with a little miso added. For 1 serving. Recipe by moritoaruc

I wanted to use the new picnic lunch box that I got from my mother.I always make too much and my stomach gets too full, but the amount was just right this year.It turned out to be a charming, delicious, and pleasing cherry blossom viewing bento.If I were to add one tip, the sakura on the bamboo shoot is just for decoration. It adds a touch of the cherry blossom viewing flavor.This amount for lunch is a little more than usual, so it should make your tummy feel moderately satisfied.Even usual side dishes will taste more delicious when you eat them outdoors. Recipe by Shihochin

I wanted to make a spring-themed bento.Keep an eye on the noodles when they are in the toaster and make sure they don't burn! Recipe by Urimaru

I came up with this recipe since I wanted to entertain my guests with gunkan maki.The nori seaweed may not stick well when you just made the gunkan maki. But if you stick the nori seaweed with some rice, or place a gunkan maki to hold the opening part, it will soon settle and stick together. For 6 portions. Recipe by HaradaKiTN

Easy peasy spring #rolls..try it out.

While thinking, "Can I make this without mochi rice?" I made this. We rarely use mochi rice in our house.When steaming, the goal is to steam until the rice is heated. The steamer will get sticky, so try not to let too much of the rice touch the bottom of the steamer. Recipe by Umihotaru

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

This is my husband's favorite dish.My mother taught it to me when I was learning domestic tasks before getting married.Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

I mixed in some fragrant ao-nori, a taste that kids love!When adding red food coloring, a little bit goes a long way. Recipe by Hina*yuna mama

I saw these pickles with cherry blossoms at a grocery store, so I wanted to try to making some at home.Be careful not to injure your fingers when you use the vegetable slicer to slice the turnip. Choose a flavorful vinegar that is not too tangy. Recipe by Asamato

Great for when you need another dish, or to pack in your bento lunch boxes. It's convenient to use frozen pre-made spring rolls, but I wanted to eat ones stuffed with lots of ingredients, just like the ones I ate ages ago. So I made these from scratch. They're great freshly fried, and also cooled. Recipe by way2go

I made this whilst thinking about everyone's favourite foods. For 5 adults, 2 children. Recipe by SHUNSHUN mama