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 wrap to create your desired shape. Then dip the base of your rice ball onto the roasted sesame seeds, you may have to press a bit for it to adhere. For the face I just used nori (seaweed) for the eyes and mouth and carrots for the cheek tint.