Directions:

1. Prepare the rice following your rice cooker's directions, but reduce the amount of water by two tablespoons.

2. While the rice cooks, make the sushi vinegar by whisking the rice vinegar, sugar, and salt until the solids dissolve.

3. When the rice is cooked, transfer it to a large bowl and fluff it with a rice paddle.

4. Drizzle 80 milliliters of the sushi vinegar onto the rice along with the toasted sesame seeds and fold them into the rice. While doing so, have someone else fan the rice to cool it rapidly.

5. When the seasonings are integrated, and the rice is lukewarm, cover it with a damp towel and prepare the toppings.

6. For the Kinshitamago, beat the eggs with a pinch of salt until they are uniform in color.

7. Pass the egg through a tea strainer to remove any clumps.

8. Heat a 10-inch non-stick skillet over medium heat until hot, but not sizzling hot. Then lightly grease it with a paper towel soaked with some vegetable oil.

9. Reduce the heat to low, pour half of the egg mixture into the pan, and then quickly swirl it around the pan to make a thin, even layer.

10. Cook the egg until the edges start to dry out and pull away from the pan.

11. Flip the egg over and cook for a few seconds until the egg is fully set.

12. Transfer the egg to a cutting board and repeat with the remaining egg mixture.

13. When your second egg omelet is done, stack it on top of the first and then roll it up.

14. Use a sharp knife to cut the rolled eggs into thin threads.

15. Cut the carrot slices into flower shapes using a vegetable cutter.

16. Bring the dashi stock and salt to a boil and cook the carrots and bamboo shoots in the dashi until the carrots are tender (about 10-12 minutes). Transfer the vegetables to a tray using a slotted spoon and set aside.

17. Add the snow peas to the dashi and cook until vibrant green (about 30 seconds). Use a slotted spoon to transfer to the tray.

18. Add the mustard greens to the dashi and cook for about 1 minute. Use tongs to transfer them to the tray and set aside.

19. Add the shrimp to the boiling dashi stock, then turn off the heat. Let the shrimp poach for 1-2 minutes or until vibrant orange and no longer translucent.

20. Drain the shrimp. When cool enough to handle, slice each shrimp in half to create two mirrored slices of shrimp.

21. Add the shrimp to the bowl with the remaining sushi vinegar and stir to coat. Let the shrimp marinate in the vinegar until all the toppings have cooled to room temperature.

22. To assemble the Chirashi-sushi, spread the sushi rice along the bottom of a large bento box.

23. Top the rice with an even layer of Kinshitamago.

24. Drain the shrimp, squeeze out any excess liquid from the mustard greens, and arrange them with the snow peas, bamboo shoots, and carrots to create a spring garden.

Directions:

For the Maki-maki Flower Rolls

1. Boil the green beans and carrot (3 mm slices) for 2 minutes.

2. Add the bell peppers and boil for one more minute.

3. Drain and cut into thin strips.

4. Cut the red cabbage into long shreds, rub with salt, and squeeze out the excess moisture.

5. Place the bell pepper strips on top of the pork, and cover the bell peppers with two green beans.

6. Press and roll firmly.

7. Repeat the process with the carrots and red cabbage. Make sure the green beans go on top of the veggies.

8. Now make another roll, placing the young corn on top of the green beans.

9. Sprinkle with salt and pepper.

10. Sprinkle a baking tray with potato starch to coat the rolls evenly.

11. Place the rolls seam-side down in an oiled pan, then place the pan over heat.

12. Turn the rolls over and fry for about 2 minutes until evenly browned.

13. Cover and cook through (1-2 minutes).

14. Uncover and drizzle with soy sauce.

15. Cool and cut into pieces to fit the height of your bento box.

16. Decorate the center of the rolls with cheese and nori.

For the Onigiri with Green Peas

1. Place the frozen peas in a bowl and thaw by pouring boiling water over them.

2. Drain the peas and fold into freshly cooked rice with a pinch of salt.

3. Divide into three equal portions to shape into round onigiri.

For the Daffodil decoration

1. Simmer the potato over low heat for 4 minutes until the color changes.

2. Cut out with a daffodil-shaped cookie cutter.

3. Cut out the cheddar cheese with a flower-shaped cookie cutter.

4. Use a thin straw to cut out the processed cheese.

5. Place the cheese flower on top of the potato daffodil, and add the processed cheese in the center.

6. Place on top of the onigiri.

Directions:

1. Add the butter, sliced sausage, and onions to a frying pan and sauté until the onions are tender and translucent.

2. Add the rice and stir-fry, breaking up any clumps until the rice is warmed through and starting to brown.

3. Add the ketchup and soy sauce and stir-fry to distribute the seasonings evenly.

4. Add the potato starch, salt, and milk in a separate non-stick pan and stir until the starch has been evenly distributed.

5. Put the pan over medium heat and bring the mixture to a full boil while stirring constantly with a spatula.

6. Pour the beaten eggs into the thickened milk mixture and stir rapidly to incorporate, then cook while stirring until the egg is fully cooked.

7. Serve the rice topped with a layer of the egg mixture and garnish with additional ketchup.

Directions:

For 10-minute Hamburg Patties

1. Mix all the ingredients in a plastic bag and knead well.

2. Once the mixture feels sticky, tie the bag and cut off one corner.

3. Add a dash of oil to a cold frying pan and coat using a paper towel.

4. Squeeze the mixture onto the cold frying pan to form 3 patties.

5. Tidy up the shapes and make a well in the center of each patty. Then, place over medium heat.

6. Fry each side for 2 to 2 1/2 minutes until both sides are brown.

7. Add 50 ml of water, cover, and steam-fry.

8. Once 80% of the liquid has evaporated, add the ketchup and Worcestershire sauce and coat the patties.

For Glazed Carrot Stars

1. Use a star-shaped cookie cutter to cut out three carrot stars.

2. Place the stars, butter, sugar, water, and salt in a heat-resistant dish and cover with plastic wrap.

3. Microwave at 500 W for 1 minute. Turn the carrots over and microwave for 1 more minute.

Directions:

1. Add the toasted sesame oil and minced scallions to a frying pan and sauté until the scallions start to brown.

2. Add the chopped peanuts and sea salt and sauté until the peanuts are fragrant and brown.

3. Add the rice and stir-fry until the rice is heated through and crumbly.

4. Season with white pepper to taste.

Directions:

For Peanut Tsukune Chicken

1. Place the unsalted roasted peanuts in a food storage zipper bag and use a rolling pin to crush finely.

2. Use 30 g for the tsukune and 20 g for the sauce.

3. Chop the white leek.

4. Add the peanuts (30 g), ground chicken, white miso, white leek, and grated ginger to a bowl and knead well.

5. Divide into 5 equal portions and shape into oval patties.

6. Use a tea strainer to sprinkle potato starch on both sides of the patties.

7. Oil the pan and fry the patties.

8. Meanwhile, make the sauce. Mix the white miso, sake, sugar, and crushed peanuts (20 g) in a bowl.

9. Once both sides of the patties are brown, add the sauce and simmer over low heat.

10. Reduce the liquid and glaze.

For the boiled egg flowers

1. Boil the egg for 10 minutes.

2. Plunge in cold water and peel.

3. Wrap in plastic wrap, twisting at both ends.

4. With the egg lying on its side, place bamboo skewers over both the top and bottom of the egg. Secure both ends of the skewers with a rubber band.

5. Place two more bamboo skewers on either side of the egg and secure both ends of the skewers with a rubber band.

6. Set aside for about 10 minutes.

7. Remove the skewers, unwrap, and cut in half.

8. Place on top of the rice and decorate with black sesame seeds and broccoli.

Directions:

1. For the yogurt spread, mash the Greek yogurt and cream cheese together and use a whisk to mix until smooth. Stir in the Meyer lemon zest and chopped dill.

2. For the kale slaw, cut out the tough center stem and discard. Stack the leaves and shred them. Whisk the olive oil, lemon juice, salt, and black pepper together, then toss with the kale.

3. To assemble the pita, cut the two pieces of pita bread in half and expand the pockets.

4. Spread a quarter of the yogurt spread inside each pita.

5. Add 20 grams of salmon to each pita.

6. Divide the kale salad between the pita sandwiches.

Directions:

For Good Luck Chicken Katsu

1. Trim the excess fat from the chicken and cut into bite-size pieces, cutting against the grain.

2. Sprinkle with salt and pepper.

3. Place in a food storage zipper bag. Add the mayonnaise and massage from outside the bag. Set aside for about half an hour. You can also prep the chicken the night before and refrigerate in the fridge.

4. Chop the parsley.

5. Mix the panko, grated cheese, and parsley in a tray.

6. Bread the chicken by pressing firmly into the seasoned panko.

7. Heat the oil in a pan and shallow fry each side of the chicken for 2 to 3 minutes over low to medium heat.

For the cherry blossom decorations

1. Cut out cherry blossom shapes from the fish sausage using cookie cutters of different sizes.

2. Sauté together with the zucchini.

3. Place on top of the rice and add several white sesame seeds in the center of the larger cherry blossoms.

Directions:

* Preheat your vacuum flask by filling with boiling water.

1. Add the oil, garlic, and ginger to a large pan and sauté until the mixture is golden brown and no longer sizzling.

2. Add the pork and 45 grams of miso and stir-fry while crumbling the meat. Continue frying until the pork is dark brown.

3. Add the vegetable stock and bring it to a full boil. Cook for 5 minutes.

4. Preheat your soup jars by filling them with boiling water.

5. When your soup is done, drain the soup jars and then strain the soup, dividing it evenly between the jars. Close the lids tightly.

6. Return the drained pork to the pan and add the remaining 20 grams of miso, mirin, and doubanjiang. Cook over medium-high heat until the excess moisture has evaporated and the mixture is crumbly.

7. For the noodles, bring a large pot with at least 2 liters of water to a boil. Cook for the lower end of the time specified on the package.

8. Lightly drain the noodles and then toss them with the butter to coat evenly.

9. Divide the noodles between two large bento boxes and top them with the spicy pork, corn, flavored boiled egg, and scallions.

10. Before eating, shake the soup jar to emulsify the soup, then pour the soup over the noodles and toppings.

Directions:

1. Sprinkle the salt evenly over all sides of the salmon, then place the salmon on a paper towel-lined tray. Cover and refrigerate overnight.

2. Wash the rice until the water runs clear, then drain.

3. Add the rice to a heavy-bottomed pot such as a Dutch oven, and then add the water and sake.

4. Use a microplane to grate the caps of the dried shiitake mushrooms into the rice cooker, discarding the stem. Stir the shiitake powder into the rice. Let the rice soak for 20 minutes.

5. When the rice is done soaking, bring the pot to a boil over high heat, then turn down the heat to low. Cook the rice for 12 minutes without opening the lid.

6. When the timer goes off, have the salmon ready to go into the pot. Open the lid and add the salmon in a single layer before quickly shutting the lid. Turn off the heat and let this steam for an additional 15 minutes.

7. When the time is up, remove the salmon from the rice cooker and flake it, discarding the skin and any bones. Stir the salmon into the rice.

Directions:

For the Rice Burgers

1. Peel and grate the apple.

2. Toss the rice, salt, and potato starch.

3. Line the cutting board with plastic wrap. Wet a ring mold or round container and place on top of the wrap. Fill with 1/4 of the rice (75 g), and use a spoon to press and flatten to make a 1 cm thick bun. Repeat the process to make 4 buns.

4. Once the buns are cool and firm enough to handle, coat a frying pan with sesame oil and brown both sides of the buns.

5. Coat one side of two buns with soy sauce, turn over and brown. (Tip: If you coat both sides of each bun, they’ll break easily. So, you only want to coat the surface of the top bun.)

6. Make the sauce by combining the soy sauce, sugar, sake, white sesame seeds, grated ginger, grated garlic, and grated apple.

7. Cut the carrot into matchsticks.

8. Add potato starch to the beef and mix lightly.

9. Add sesame oil to the pan you used to fry the buns and sauté the carrots for a minute.

10. Add the beef and sauté until it changes color. Add the sauce.

11. Set aside the beef to cool. Place lettuce on the unglazed bun, then the beef, and finally, the top bun with the glazed side up to complete.

For the Apple Bunnies

1. Cut a quartered apple into 2-3 wedges.

2. Score the skin in an inverted V-shape and peel off the V-shape. Mix the sugar and water and soak the apples for 5 to 10 minutes.

3. Pat dry and add the black sesame seeds for the eyes.

4. Pack along with the white grapes.

Directions:

1. Slice diagonal slits spaced 1/5-inch (5 mm) apart part of the way through one side of the pork. Flip it over and cut slits at the same angle on the other side.

2. Mix the miso, mirin, sugar, and ginger together until smooth, then spread evenly over all surfaces of the pork. Let this marinate overnight.

3. To make the sauce, add the soy sauce and mirin to a small pan and boil until the mixture no longer smells like alcohol and the sauce starts to thicken (this should take about 2 minutes).

4. When you're ready to cook the pork, lightly remove some excess miso and heat a frying pan over medium heat until hot.

5. Add the oil and pork chops and pan-fry on one side until lightly browned.

6. Flip the pork chop over and brown the other side. Flip it over again and turn up the heat to high. Cook until the pork is lightly charred around the edges.

7. Slice the pork chops and serve over a bed of shredded cabbage and rice. Garnish with the scallions and drizzle the sauce over the pork and rice to eat.

Directions:

For Sweet Potato Korokke

1. Cut a 10 g slice from the sweet potatoes, and use a flower-shaped cookie cutter to cut out three flowers. Use a straw to cut out a hole in the center, and soak in water.

2. Cut the remaining sweet potato into 1-2 cm cubes.

3. Place the cubed sweet potatoes in a heat-resistant bowl, sprinkle 2 tbsp of water, cover with plastic wrap, and microwave at 600W for 3 minutes.

4. Mash and incorporate the excess water, if any, into the sweet potato.

5. Add the minced onion and ground pork to a different heat-resistant bowl, mix lightly with chopsticks, and cover lightly with plastic wrap. Microwave at 600W for 1 minute.

6. Add the mashed sweet potato.

7. Stir in the curry powder, salt, and pepper.

8. Divide into 8 equal parts and shape into round balls.

9. Dredge in flour, dip in beaten egg, and coat with the panko mixture. Fry in oil heated to 170 degrees C.

For the Flower Onigiri

1. Mix salt into the rice and divide into 3 equal parts.

2. Use plastic wrap to make 3 round onigiri.

3. Decorate with the flower-shaped sweet potatoes and green peas.

Directions:

For Mushroom Rice

1. Measure out 2 rice cooker cups of rice and wash.

2. Add the rice to the rice cooker pot and add water until the water level is just below the 2-cup mark. Let the rice soak while you prepare the other ingredients.

3. Sprinkle the chicken with the salt and mix to distribute evenly. Let this rest for 10 minutes.

4. Heat a frying pan over medium-high heat and add the vegetable oil, maitake mushrooms, shimeji mushrooms, and shiitake mushrooms. Stir-fry until the mushrooms start to brown.

5. Add the chicken and continue stir-frying until the surface of the chicken is no longer raw.

6. Add the soy sauce, sake, and sugar and cook, stirring regularly, until there is almost no liquid left in the pan.

7. Pour the chicken and mushroom mixture over the rice but do not mix it in. Level off the top and then cook the rice in your rice cooker.

8. When the rice is done, use a rice paddle to fluff it up and mix the mushrooms into the rice.

For Autumn Leaves

1. Cut the daikon and roasted beet slices with a maple leaf cutter and place them in a small zipper bag with the sushi vinegar and salt. Press as much air out from the bag as possible and let the vegetables pickle overnight.

2. For the carrots, boil the slices in salted water until tender but not mushy. Use a maple leaf vegetable cutter to cut the carrots out.

For Kabocha pumpkin and atsuage nimono

1. Add the dashi, sake, soy sauce, sugar, and salt to a pot that will fit the kabocha and tofu in a single layer. Bring the mixture to a boil.

2. Add the cubed kabocha and atsuage. Cover the ingredients with a drop lid to keep the ingredients submerged. Lower the heat as needed to maintain a bare simmer and cook for 10-15 minutes or until the kabocha is tender enough for a toothpick to pass through.

3. Turn off the heat and let the kabocha nimono cool to room temperature. I recommend letting the kabocha and tofu soak in the liquid overnight in the fridge, but you can also reheat it and serve it the same day if you're in a rush.

Directions:

For the sushi rice

1. Place the walnuts in a plastic bag and use the palm of your hand to press down 5 or so times to crush roughly.

2. Cut the shiso leaves into threads.

3. Cook the rice, allow to cool slightly, and fold in the sushi vinegar, walnuts, white sesame seeds, and shiso.

4. Divide the sushi rice into 3 equal segments (approx.150 g each), wrap with plastic wrap (10 cm x 4 cm), and shape into rolls.

For the cucumber-wrapped sushi roll

1. Use a vegetable peeler to cut the cucumber into 8 or 9 thin slices 14.5-15 cm long.Sprinkle with a pinch of salt and set aside to draw out the excess moisture. Pat dry with paper towels.

2. Cut out two floral shapes from the remaining cucumber. Sprinkle with salt and set aside to draw out the excess moisture. Pat dry with paper towels.

3. Peel the cucumber to make a 2 mm x 15 cm strip. Sprinkle with salt and set aside to draw out the excess moisture. Pat dry with paper towels.

4. Assemble the sushi roll. Place the sushi roll on the chopping board and cover with cucumber slices, first horizontally and then diagonally (refer to video). Cover with plastic wrap to seal, then set aside for 10 minutes.

5. Uncover and decorate with cucumber flowers.

For the egg-wrapped sushi roll

1. Beat the eggs. Mix the potato starch and water. Add the sugar and potato starch slurry to the eggs and mix well. Filter through a tea strainer. Preheat the non-stick frying pan over low heat and make a thin omelette.

2. Use a butterfly-shaped cookie cutter to cut out two pieces of red daikon. Soak in 1 tbsp of sushi vinegar.

3. Cut the omelette to the length of the sushi roll. Place on top of a sheet of plastic wrap, followed by the sushi roll, and wrap and roll. Set aside for about 10 minutes.

4. Wrap the cucumber peel around the roll and decorate with red daikon butterflies.

For the salmon-wrapped sushi roll

1. Place the smoked salmon on a sheet of plastic wrap to match the length of the sushi roll. Wrap and roll. Set aside for about 10 minutes.

2. Decorate with lemon slices.

Directions:

For Acorn Onigiri

1. Put the hot rice in a large bowl and sprinkle with the katsuobushi. Fold it into the rice until evenly mixed.

2. Drizzle the soy sauce evenly over the rice and then fold it in until the rice is uniform in color.

3. Divide the rice into 4 segments and then shape them into onigiri.

For Daigaku-imo and glazed ham

1. Cut the Japanese sweet potatoes into bite-sized pieces using an oblique cut.

2. Add the sweet potatoes to a microwave-safe bowl, and then add 1 tablespoon of water. Cover the bowl and steam the sweet potatoes in the microwave at 800 watts for 3 minutes.

3. Dry off the surface of the luncheon meat or ham using paper towels, then cut it into pieces that are about the same shape and size as the sweet potatoes using an oblique cut.

4. Heat the oil to 340 degrees F (170 degrees C).

5. Deep fry the steamed sweet potatoes until golden brown and crisp on the outside. Transfer to a bowl and set aside.

6. Deep fry the luncheon meat until golden brown. Transfer to a bowl and set aside.

7. Add the sugar, honey, and water to a frying pan and cover with a lid. Turn the heat on and let the mixture boil until the sugar dissolves.

8. Remove the lid and cook the mixture until it starts to caramelize.

9. Add the fried luncheon meat and sweet potatoes and toss to coat. Sprinkle with black sesame seeds.

Directions:

For the sandwiches

1. Combine the sesame sauce ingredients.

2. Bring a pot of water to a boil. Reduce the heat,add the sliced pork, and cook for about a minute. Drain and cool under running water, and pat dry.

3. If necessary, cut the pork into smaller pieces before adding to the sesame sauce.

4. Beat the eggs, sugar, and salt. Oil the pan and heat. Heat the frying pan and drizzle with oil. Pour in the egg mixture and cook the scrambled eggs.

5. Cool to room temperature, add the mayonnaise, and mix.

6. Cut the three baguettes into three equal pieces and use a toaster oven to lightly toast for 2-3 minutes. Spread with mayonnaise and mustard.

7. Sandwich the pork or scrambled egg filling along with some lettuce.

For the Acorn Kids

1. Cut the sausages into two or three pieces.

2. Make a stack of sliced cheese, and use a cookie cutter to cut out circles.

3. Top the cut-end of each sausage with cheese, and fasten with a toothpick. Use the nori for the eyes and mouth.

Directions:

1. Cut the chicken thigh into bite-sized pieces that are roughly the same weight.

2. Mix the soy sauce, sake, and grated ginger, then add the chicken pieces. Stir to coat evenly and refrigerate overnight.

3. When you're ready to fry the kara-age, prepare a cooling rack lined with three sheets of paper towels.

4. Preheat 4 cm of oil in a pot heated to 170 degrees C (340 degrees F).

5. Add the potato starch to a tray and roll each piece of chicken into a ball with the skin on the outside. Roll each piece around in the starch until evenly coated, and use your fingers to shape into a ball.

6. Deep fry the chicken in batches until it is golden brown and cooked through. How long this takes will depend on the size of your chicken pieces, but you can use an instant-read thermometer to check for doneness (it should read 70 degrees C).

7. Drain the kara-age on the paper towel-lined rack.

Directions:

For Salt-cured Salmon (Shiozake)

1. Add 240 ml water, mirin, and table salt to a storage container or zipper bag and stir to dissolve the salt. Add the salmon and brine overnight. When you're ready to cook the salmon, remove it from the brine and pat dry with paper towels.

2. Preheat a frying pan over medium heat until hot, and add the oil and salmon skin-side down. Use a spatula to press the skin into the pan if needed.

3. Once you have some light browning on the skin side, flip the salmon over and add 25 ml water. Immediately cover with the lid and let the salmon steam until it's cooked through.

For Green Bean Goma-ae

1. Bring a pot of well-salted water to a rolling boil and add the green beans. Boil the beans until tender (3-5 minutes), but not so long that they lose their color.

2. Drain the beans and then pat them dry with paper towels. Cut the beans into bite-size pieces and add them to a bowl with the soy sauce and sugar. Mix to combine.

3. Add the ground sesame seeds and toss to coat evenly.

Directions:

1. Mix the cabbage with the seasoned sushi vinegar and let the mixture quick-pickle for at least 1 hour.

2. Mix the ground chicken thighs with the soy sauce, 3S sauce, and grated ginger until well combined.

3. Beat the egg with a pinch of sugar and salt until uniform in color.

4. Heat a small non-stick frying pan over medium heat. Add 1/2 teaspoon of oil along with the egg. Rapidly stir with chopsticks to form small crumbs of egg. Transfer to a plate.

5. Wipe the pan with paper towels and add another 1/2 teaspoon of oil, along with the shredded carrots. Stir-fry until the carrots begin to go limp.

6. Add 2 teaspoons of 3S sauce and stir-fry until no liquid is left in the pan. Transfer to a plate to cool.

7. Wipe the pan with paper towels and add another 1/2 teaspoon of oil and the ground chicken mixture.

8. Stir-fry while breaking up any clumps with the side of a spatula until the chicken is fully cooked and no liquid is left in the pan.

9. Add the chicken soboro into the cooked rice and fold it in to the rice.

10. Pack the bentos by dividing the soboro chicken rice between two bento boxes and topping with the pickled cabbage, edamame, egg soboro, and kinpira carrots.

Directions:

For Green Veggies and Chicken Sandwich

For the frog decoration

1. Cut three 5 mm thick slices from the cucumber.

2. Use a straw to cut out the whites of the frog’s eyes from cheese, and the pupils from nori. Use a snow-flake shaped cookie cutter to cut out the hands from a sliver of cucumber peel.

Directions:

1. Make the shogayaki sauce by mixing the soy sauce, 3S sauce, and grated ginger in a bowl.

2. Rehydrate the soy meat according to the package directions, then rinse it while squeezing out the water repeatedly until the water runs clear.

3. Squeeze out any excess water from the soy meat.

4. Dust the soy meat with the potato starch.

5. Heat a frying pan over medium-high heat and add the oil and soy meat in a single layer. Pan-fry until the meat is browned on one side.

6. Flip the soy meat over and add the onions in between the meat.

7. When the soy meat is browned on both sides, stir-fry it with the onions until cooked through.

8. Drizzle the shogayaki sauce over everything and toss together to coat evenly.

Directions:

For Japanese-style Tuna Pasta

1. Cut the mushrooms into thin slices, place in a food storage bag, and freeze.

2. Add 12 g of salt to 1 liter of boiling water, add the pasta, and boil for 2 minutes less than specified. Add the sliced carrot to the pot towards the end and boil for 2 minutes.

3. Drain the tuna.

4. Slice the garlic and add to the pan along with the olive oil and frozen mushrooms. Sauté over low heat until the mushrooms are tender. Then, add the tuna and sprinkle with black pepper. Add the soy sauce and simmer briefly to incorporate. Then, turn off the heat.

5. Drain the pasta and add to the pan along with the corn, and mix.

6. Set aside to cool before packing into the bento box. Sprinkle with dried parsley.

7. Thread the tomatoes, luncheon meat, and quail eggs onto bamboo skewers to make the baby chick mini skewers. (See below for details)

8. Garnish with basil and pickles.

For the Baby Chick Mini Skewers

1. Thread the ingredients onto bamboo skewers in the order of quail egg, luncheon meat, and cherry tomato.

2. Use an uncooked piece of pasta to attach the corn kernel to the egg.

3. Use a thin straw to cut out six pieces of carrot. Use four of the pieces on the eggs and tomatoes to form the beaks.

4. Use a cookie cutter to cut out floral shapes from the sliced cheese and place on top of the luncheon meat. Place the remaining carrot in the center of each flower.

Directions:

1. Add the potato starch, cocoa powder, chicken stock, soy sauce, and honey to a bowl. Whisk to combine.

2. Heat a frying pan over medium heat. Add the grated onion, garlic, and ginger. Boil the mixture until all of the liquid evaporates and the mixture starts to brown.

3. Add the oil and sauté until the onion mixture is golden brown and caramelized.

4. Add the curry powder and quickly mix it into the onion paste until the curry powder is fragrant.

5. Give the chicken stock mixture a stir to redistribute the starch, and pour it into the pan. Turn the heat to high, and stir the mixture continuously until it thickens.

6. For the tonkatsu, salt and pepper both sides of the pork chops, then dust them with an even flour coating.

7. Dip the pork in the egg mixture with one hand to coat evenly.

8. Transfer the pork chop to the tray with the panko and cover it with an even layer of panko.

9. Heat 1 inch of vegetable oil in a deep, heavy-bottomed pot to 170 degrees C (340 degrees F).

10. Deep fry the tonkatsu until it's golden brown, flipping it over once, halfway through. Drain on a paper towel-lined rack.

11. Fry the vegetables in the oil until cooked through but still vibrant in color. For the eggplant, fry the side with skin first to set the color. Drain on a paper towel-lined rack.

Directions:

For the Currywurst

1. Peel the potato and cut into 2 cm cubes. Boil for about 4 minutes, then drain and toss in the colander to create a powdery look on the surface.

2. Coat the frying pan with vegetable oil. Sauté the potatoes to a golden brown, then remove.

3. Cut the sausages diagonally into easy-to-eat pieces. Sauté the sausages until brown. Set aside 4 pieces for use as decoration.

4. Combine the ketchup, curry powder, and sake, then add to the pan to coat the sausages.

5. Pack in the bento and sprinkle the sausages with shichimi seven spice.

For the puppy dog decoration

1. Sprinkle salt over the rice and make two round onigiri rice balls.

2. Use a heart-shaped cookie cutter to cut out the muzzle from a slice of cheese.

3. Use nori for the eyes and nose.

4. For the ears, pin the sausages (set aside earlier) onto the onigiri with uncooked pasta.

Directions:

For Scallion Oil Chicken

1. Drizzle the sake over the chicken, then sprinkle on the salt. Rub the salt in to distribute it evenly. Let this marinate for at least 10 minutes while the chicken warms to room temperature.

2. Add the minced scallions, ginger, and salt to a heat-proof bowl and stir to combine.

3. Heat the oil in a pan until it is hot and shimmering.

4. Pour the oil into the bowl with the scallions and stir to combine.

5. Place the chicken in the frying pan skin-side down. Turn the heat to medium-low.

6. Fry the chicken on the skin side until the skin is golden brown. Flip and brown the other side. Return to the skin side and fry until the chicken is cooked through.

7. Transfer the chicken to a plate and let cool completely.

For Broccoli Fried Rice

1. In the pan used to fry the chicken, add the minced broccoli and rice. Stir-fry until the rice is reheated and starting to brown.

2. Drizzle the soy sauce around the rim of the pan and toss together with the rice to distribute evenly.

3. Push the rice to the sides of the pan, and break the egg into the clearing in the center of the pan. Vigorously scramble it until crumbly. Stir it into the rice, then transfer the broccoli fried rice to a plate to cool.

Directions:

For the Salmon Piccata

1. Debone the salmon and cut into bite-size pieces. Pat dry with paper towels.

2. Season with salt and pepper and dust both sides with flour.

3. Beat the egg in a small bowl. Add the mayonnaise, powdered cheese, and chopped parsley and mix well.

4. Dip the salmon in the egg mixture.

5. Heat the frying pan and fry both sides of the salmon over low to medium heat for about 5-6 minutes until golden brown. Pack into the bento along with some ketchup.

For the Bacon Roll Blossoms

1. Boil and cut the green bean in half. Place the green bean pieces and baby corn on top of a slice of bacon.

2. Roll up and secure the end with a toothpick.

3. Fry the rolls in the pan used to fry the piccata and zucchini.

4 .Cut in half and pack into the bento.

Directions:

1. Add the sugar, potato starch, water, and soy sauce to a bowl with a spout and whisk together until the liquid is free of lumps.

2. Break the eggs into the bowl with the seasonings, then beat them with chopsticks until uniform in color.

3. Heat a tamagoyaki pan over medium-low heat until hot. Add the oil, then use a paper towel to wipe the oil around the pan, removing any excess beads of oil.

4. Pour enough of the egg mixture into the pan to cover most of the bottom of the pan. Swirl it around if necessary to cover the pan evenly.

5. When the egg is mostly set, use a spatula to start rolling the egg to one side of the pan. Once it's rolled up, give it a few presses on top and on the sides to give it a nice shape.

6. Move the roll to the other side of the pan and repeat the last two steps until you run out of the egg mixture.

7. Remove the tamagoyaki from the pan and let it cool to room temperature.

Directions:

For Onigiri

1. Spread a piece of plastic wrap on a work surface and then sprinkle a pinch of salt onto the plastic. Scoop 40 grams of rice into the center of the wrap and then add your chosen filling into the center of the rice.

2. Top with another 40 grams of rice, then gather the edges of the plastic wrap around the rice.

3. Pick the wrap up with your hands, then cup one hand into a U shape and the other into a V shape and gently press the onigiri into a triangle shape.

4. Unwrap the onigiri, then wrap it with nori or a leaf to finish.

For Tuna Mayo

1. Mix the mayonnaise and miso in a small bowl until evenly mixed.

2. Drain the tuna in a strainer and press on it to squeeze out as much liquid as possible.

3. Add the drained tuna to the bowl with the sauce and the toasted sesame seeds, and then stir until combined.

Directions:

For Lemon-marinated Shrimp

1. Add the lemon juice, sliced lemon, and salt to a bowl. Stir to combine.

2. Add the olive oil, garlic and bell peppers to a frying pan and fry over medium-low heat until the peppers are soft and the garlic has browned.

3. Add the shrimp and fry until the shrimp are cooked through.

4. Pour everything into the bowl with the lemon and toss to combine. Let the mixture marinate overnight.

For Pickled Mustard Green Rice

1. Add the chopped pickled mustard greens and toasted sesame seeds to the hot cooked rice and fold them into the rice until evenly mixed.

Directions:

1. Toss the freshly cooked rice with 1 tbsp sesame seeds, 3.5 g lemon zest and 1.5 tbsp lemon sushi vinegar to make the sushi rice.

2. Cut the lemon into thin slices.

3. Parboil the snow peas for about a minute and cut in half.

4. Cut the daikon and carrot into thin slices. Use a flower-shaped cookie cutter to cut out daikon flowers. Marinate the carrot and daikon in lemon sushi vinegar (1.5 tablespoon lemon juice and 2 teaspoon sugar) for about 20 minutes.

5. Shred the cabbage, then marinate for about 20 minutes.

6. Mix the sugar, sake, and soy sauce in a frying pan and bring to a boil. Add the beef and simmer over medium to low heat until there is almost no liquid.

7. Lay the beef over the sushi rice.

8. Place the pickled cabbage in between the beef.

9. Top with lemon slices, snow peas, and lettuce.

10. Use a straw to cut out rounds from the quick-pickled carrot. Place in the center of the daikon flowers and decorate the rice.

11. Sprinkle shredded lemon zest over the beef.

Directions:

For Chirashi-zushi rice

1. Add the dried shiitake mushrooms to a bowl and cover with boiling water. Soak until the mushrooms have rehydrated. Once the mushrooms have rehydrated, squeeze out excess water and reserve the soaking liquid. Trim the stems off and discard, then chop up the caps.

2. Wash and cook the rice using 3 tablespoons less water than you would normally use in a rice cooker. Alternatively, you can cook the rice on the stovetop in 1.5 cups (355 milliliters) of water using the boil/simmer/steam method.

3. While the rice is cooking, make the sushi vinegar by mixing the rice vinegar, sugar, and salt until everything is dissolved.

4. Add the chopped shiitake mushrooms, abura-age, bamboo shoots, 4 tablespoons soaking liquid from the shiitake, sake, sugar, and salt to a pan. Cook the ingredients together until there is no liquid left in the pan. Turn off the heat and set this aside until the rice is done.

5. When the rice is steamed, transfer it to a large bowl and drizzle the sushi vinegar mixture over the rice. Fold the mixture together while fanning it to evaporate any excess liquid.

6. Once the rice is no longer hot, add the shiitake and fried tofu mixture to the rice and fold it in.

Assemble the Bento

1. To make the body for the peacock, cut about 3 inches off the top of the carrot (the thick end). Peel the carrot, trim the top off, then slice one side off the carrot to make a flat edge. Then use a mandoline to slice a few thin sheets of carrot.

2. Bring a pot of water to a boil and boil the baby corn until cooked.

3. Use the same water to blanch the snow peas, then chill them rapidly in ice water.

4. Finally, boil the carrot slices until they are no longer raw, but are still firm (about 30 seconds).

5. Cut thin slices from both the thick and thin ends of the baby corn to make the base for the spots on the feathers.

6. Cut thin slices from both the thick and thin ends of the yamagobo pickles to make the center of the spots for the feathers. You can cut rounds from thinly sliced boiled orange carrots using 2 different sizes of straws.

7. Stack the large slices of yamagobo onto the large slices of baby corn and the small slices of yamagobo onto the small slices of baby corn.

8. To make the peacock's body, use kitchen scissors or a sharp paring knife to cut the slices of purple carrot into an oblong shape with a beak.

9. Brush the slice of carrot with oil to keep it from drying out.

10. To assemble the bento, spread a layer of chirashi-zushi in a bento box and flatten the top.

11. Fan out the snow peas starting from the left and right sides on the bottom and working your way towards the center of the top.

12. Top each snow pea with 1 large baby corn stack and 1 small one.

13. Place the peacock's body at the base of the fan of snap peas.

14. Add a sesame seed for an eye, then top the head with a tuft of chervil to make the crest.

15. Fill in the space around the peacock with benishoga.

Directions:

1. Mince the garlic and ginger. Cut the carrot, bell pepper, shiitake, and cabbage into thin strips.

2. Oil the pan and stir-fry the carrot, bell pepper, and cabbage until tender. Transfer to a tray.

3. Add more oil to the pan and stir-fry the garlic, ginger, and doubanjiang until fragrant. Add the ground pork and shiitake and continue to stir fry until the color of the pork has changed. Add the water, granulated chicken soup, soy sauce, sugar, oyster sauce, sake, and glass noodles. Simmer over medium heat for 2 and 1/2 minutes until the noodles are cooked through. Add the fried vegetables and simmer for 30 more seconds.

4. Set aside to cool, allowing the noodles to soak up the soup.

5. Use a spoon to twirl the noodles into bite-size pieces and place around the rice to form the lion’s mane.

6. Make the lion’s face with carrot and nori.