Oh, boy—obento! These yummy, healthy lunches are all the rage in Japan, where mothers create them as expressions of love for their children. With Yum-Yum Bento Box, Crystal Watanabe and Maki Ogawa devote an entire cookbook to these delicious and adorable meals for all ages! Learn how to craft your favorite foods into a variety of shapes—from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats. Yum-Yum Bento Box features chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more. Stop wasting money on pre-packaged lunches—and start making beautiful, healthy bentos!© 2013 Maki Ogawa / Quirk Books · Reproduced with permission.
Use a mushroom-shape mini cookie cutter to cut out two mushrooms each from the cheese and the salami.
Remove the stems from the salami mushrooms and randomly cut three holes into each with a straw. Reserve the cut holes. Place the salami caps onto the cheese mushrooms.
Punch out two faces from the nori and arrange on the cheese. Place two salami dots as cheeks.
Shrimp Spaghetti with Veggies
1. Boil spaghetti with peas and broccoli. Remove
the peas and broccoli after 1 minute and set
aside. Drain the noodles and reserve the water;
bring it to a boil again and add the shrimp,
cooking about 30 seconds or until pink.
2. Warm oil in a pan. Add noodles and then
shrimp and ketchup, stirring and seasoning
with salt and pepper.
3. Place spaghetti into the bento box, pushing
it to one side to leave room for broccoli and
other side dishes. Cut pea pods in half and
insert them in various spots in the spaghetti.
Sprinkle with parsley and arrange mushroom
friends on top.
Add chopped garlic and tomato sauce for more