A very simple 'instant' pickle-relish-salad made with always available vegetables, plus an equally easy decorative cutting technique.

Healthy and filling, this brown rice kayu or rice porridge is perfect for thermal lunch jars.

Here's a recipe for a classic vegetable dish that is served at New Year's in Japan. It actually gets better after some time in the refrigerator, and is a great bento side dish that may even bring you some luck!

A delicious fall-like walnut-miso paste that makes any bland cooked vegetables taste great. It's easy to make and stash in your refrigerator.

How to make really low-carb, gluten-free sandwich 'bread' with fried freeze dried tofu.

I am calling this colorful dish confetti, because it's not quite assertively flavored enough to call it furikake. It is sort of a no-sugar (low-carb) and much lower calorie variation of Cooked to Death Hot and Sweet Peppers, though I have made the hot peppers optional. Even with no added sugar or sweetener, I think the natural sweetness of the vegetables comes through nicely. It's a really useful vegetable side dish, to just pack on the side or sprinkle on top of rice or other things. You could also fold in a spoonful into tamagoyaki to make it really colorful. It can be kept in the refrigerator for a few days, or frozen.

Three bento-friendly recipes made with negimiso, or onion-miso sauce.