The wavy ribbons I used in"Party hors d'oeuvres Pinchos got a lot of great comments, so I made this.If you want to stand the pinchos on end, don't put them on picks and then line them up. Put the ingredient you want to use on the bottom on the serving plate first, and then combine with the other ingredients that have been put on the pick. This way they won't fall over easily.Use a flat, stable ingredient on the bottom. For 6. Recipe by Banirapurin

I was put in charge of making hors d'oeuvres for our potluck New Year's party, so I made these.There were tons of other dishes on the table, so I made them compact and colorful.They were perfect for enjoying in a big noisy crowd.If you want the pinchos to stand up straight, instead of skewering everything on the picks before lining them up, place the component that will be on the bottom on the serving plate first, skewer all the other components, then stick the pick through the element on the plate. This way they are far less likely to fall over. The component on the bottom should be something flat and/or stable. For 6 servings. Recipe by Banirapurin

I thought up this recipe because I wanted a cute and quick bento item.Easy to make in no time.You can use mayonnaise to affix the eyes and nose if you can't stick them on directly.Instead of the bottom piece of hanpen, you could use a cube of cheese or a hard-boiled quail egg. For 2 pieces. Recipe by Mihochinww.

I wanted to make hearty and filling onigiri that would be satisfying even when there aren't a lot of side dishes in the bento box.If you roll the meat wrapped rice balls around while the meat is uncooked it will fall off, so cook it one section at a time. When all sides are browned, it's ok to roll them around. If you clean the frying pan with paper towels once the meat is cooked before adding the flavoring ingredients, the rice balls won't burn so easily. Recipe by ss mama

I made meat-wrapped onigiri flavored the way I like them. They're delicious when cold, so they're very well suited for bentos. This is an easy and versatile recipe!Wrap the meat around the onigiri completely so that you can't see the rice.Adjust the flavoring ingredients to your taste.I also have a recipe blog (In Japanese) - http://ameblo.jp/mint0323/ Recipe by Komatsuta

We received a lot of potatoes as a gift.Since a lot of fat will come out of the pork belly, don't put oil in the pan. Recipe by kojyu

I came up with this recipe for a bento item.Be careful not to burn them.They're also visually appealing cut in half and skewered with toothpicks or plastic cocktail picks. Recipe by uzukaji

Last year I appreciated that a lot of people were interested in my recipe 'Stylish Potatoes Wrapped in Prosciutto'.This time I posted another recipe of mine 'Temari Sushi with Prosciutto'.-Prosciutto is salty so I used less salt to make sushi rice than usual.-Use thinner slices of prosciutto because if you use thick ones you won't see the heart-shaped shiso leaves inside. Supermarket-prosciutto tend to have a milder flavour and less salt. You can also buy it in convenience stores. Recipe by kouayaa

This is an original recipe I made based on an onigiri lunch sold at a certain convenience store chain. If you didn't have a chance to have those convenience store onigiri (they were time and region limited), please get a taste of them with this version.I used 20 pork belly slices that were 2 cm wide and 30 cm long. I used 2 slices per onigiri. Wrap up the onigiri so that you can't see the rice - this is the key to preventing the balls from falling apart while cooking. Recipe by vegeful

I often make simple nigiri sushi. This time I had some leftover salmon, so I made some with it.Use a small portion of sushi rice, so that they're easier to eat.You can use other types of fish for the topping instead, but I think that salmon looks the nicest.Don't forget to make a little hollow and fill it with a dab of wasabi, this will make the sushi look even more attractive. Recipe by Shurutui

Koya dofu is full of nutritional goodness. But if I make simmered koya dofu, my family won't even touch it…So I wrapped it with the meat that they love, and they didn't even realize that there was koya dofu inside, and they polished it off in no time!If koya dofu is not seasoned well, it isn't tasty. So I wrapped the seasoned ones this time.I used a store-bought yakiniku sauce. You just need to season the meat with yakiniku sauce, so it's easy.It's also great to prepare for any bento lunches you'll be packing the following day. For 2 servings. Recipe by -ringo-

I made these for my daughter who loves meat-wrapped onigiri but hates vegetables.You don't need to oil the frying pan.I used thinly-sliced pork belly for this recipe.Sprinkle some sesame seeds on top to serve if you like. Recipe by YUKIKI