silver chopstix

Chestnut Onigiri

Posted by in Bento

Before we say goodbye to Fall, I wanted to make one last bento that is inspired by this season. Chestnuts are usually harvested during the months of September and October and are out in the market in the Fall through Winter. These are usually added to soups, salads, main course and even made into desserts. To make the chestnut rice ball, roast some sesame seeds in a pan until it turns golden brown. Set aside to cool. You then make your onigiri by using a triangle mold or a plastic…read more

Halloween Bento

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This is my second Halloween themed bento for this month. I made a pumpkin and mummy onigiri. As I have mentioned before, getting the right ingredient to color your rice is the most challenging part in creating a character bento. I recently discovered “decofuri” which made this task a lot easier . Decofuri is a rice seasoning mix which adds color to your rice. The packet comes with 6 different hues: orange, blue, red, green, pink and yellow. To make the pumpkin onigiri I just added the orange decofuri to…read more

Wicked Bento

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Halloween is almost here and it’s really been a long while since I made a bento. I decided to make one that is fitting for the season. I made a witch onigiri which I decided to call “Wicked” since it’s my girls favorite broadway show. For the rice ball, I used Nori, green tea udon, cheese and ham. Nori and cheese were used to make the hat. The udon was for the hair and the ham and nori for the face details. This was really fun to do and I…read more

Tuna Onigiri

Posted by in Bento, Lunch

With the first day of school fast approaching, I am looking for different lunch ideas for the girls. They wanted something other than their usual sandwich and fruit combo. So I am experimenting with Onigiri or what you call rice balls. I have made several kinds of this already in this blog under bento. This kind of onigiri is really easy to make. My girls even had a hand on making it themselves. I bought this new onigiri mold which made things a lot easier. First, prepare your filling. I…read more

Crab Inari Sushi

Posted by in Bento, Lunch

I have made Inari sushi in a previous post. My girls love the tofu pockets that you use to make this kind of sushi so I try to make variations of it. I still have some crab sticks from the Kani Salad I made so I decided to use those as filling. To make, prepare your tofu pockets by careful separating it to create the pouches. Then fill it each pocket with rice and set aside. Separate your crab sticks into thin strips then place some of it on top…read more

Spring Onigiri

Posted by in Bento, Lunch

I was in the mood to make another Onigiri after the last one turned out really well. I did another Spring themed onigiri since the past few days have been really warm and sunny. This time I added sakura denbu to half of the onigiri ball while the other half remained to be just plain rice. Like before I used a plastic wrap to create the rice balls. I then decorated the top of the onigiri with flower cut outs from fish cake and sesame seeds. Using fish cake is…read more

Sakura Onigiri

Posted by in Bento

Sakura or Cherry Blossoms symbolizes Spring. They bloom for a very short period of time, around 2 weeks. In Japan, cherry blossom viewing or Hanami is a tradition that has been practiced for centuries. They usually go with family and friends to view the flowers and celebrate by picnicking under it’s branches. I was fortunate enough to experience this when I became an exchange student to Japan during my Junior year in High School. Cherry blossoms are not indigenous to Japan, they grow and flourish in countries in the Northern…read more

Piggy Bento

Posted by in Bento, Lunch

This is not the first time I made a pig kyaraben bento. My first attempt at it was posted here. It’s been a while though since I made another kyaraben bento. The last one I remember making was from the previous summer. To make the pig onigiri, I again made use of sakura denbu to color my rice pink. I discussed this in my previous post on “My Melody Bento” and “Elephant Bento“. For the ears, nose and trotters I used sausages and for the eyes and mouth nori cut…read more

Kintaro Onigiri

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Kintaro is a legendary hero from a Japanese folklore, a boy with superhuman strength. Kintaro is still very popular in Japan and is depicted in storybooks, manga, anime and action figures. To make this onigiri, shape your steamed rice into a tri-oval shape by using a plastic wrap. The edges should be more rounded rather than pointy. Cut your nori in the shape of the hairstyle you want your onigiri to have. What I did was cut a sheet of nori in half. I then made a semi circle using…read more

Tricolor Soboro Bento

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Soboro is any seasoned meat/fish/egg that has been crumbled during cooking and is usually used as a rice topping. It is also a popular choice in making bento lunches for kids because of the ease in preparation. Ground chicken or beef is commonly used to make soboro. Though you can use any kind of meat you prefer. I decided to make a tricolor soboro bento to make it more visually appealing. To make the ground meat soboro, sauté 1 clove of finely minced garlic and 1 tbsp. of finely minced…read more