Fried polenta cakes are surprisingly good cold, so they make a nice change-of-pace carb in a bento, especially if you just happen to have some leftover polenta from dinner.

I try to make every effort to explain what the very Japanese ingredients are in Japanese bentos and recipes. But this comment by Sophie made me realize that even ingredients that may seem familiar in principle, may be a bit of a mystery when they are used in bentos. Ingredients like - cheese! What kind of cheese is commonly used in Japanese bentos?

I had never tried raw asparagus until just a couple of weeks ago. I just assumed that aspagarus needed to be cooked. But if you have fresh, tender asparagus, and slice it very thin, it actually makes an excellent and unusual salad. The texture stays crisp for a few hours after making, so it's a great springtime bento side dish. It's paired with thinly sliced radish which adds more crunch, color and a spicy kick, plus small chunks of Parmesan cheese for saltiness and body. A very simple lemon dressing brings it all together.

Here is a reiteration of the popular Potato Oyaki filled with meat soboro, plus a variation oyaki using sweet potatoes and carrot, filled with ham and cheese - using Thanksgiving feast leftovers or not!

We are now entering pasta salad season, at least here in the Northern Hemisphere. Easy to assemble and delicious at room temperature, at first glance you might think that pasta salads are perfect in bentos. There are a few things to watch out for though, in order to make sure that your salad is as safe as it is delicious at lunchtime. I also have a super-easy Chickpea and Pasta Salad recipe that is very bento-friendly; it's vegetarian (easily converted to being vegan), to fit in with the theme for this month.

A very simple yet effective bento decoration, suitable for all types of bento.

This is a guest post by jokergirl, who blogs about vegetarian and pescetarian bentos at WereRabbits.

"Go ahead, bake my quiche."

Queen Magrat, Lords and Ladies

As a pescetarian leaning heavily towards full-time vegetarianism, finding the right protein for my bento is often a strain. I'm not a fan of soy meat replacements to boot, so often I look to eggs as a handy protein packet to put in my bento. Luckily, scientists now say that eggs are good for you again, so I'm not worried about cholesterol.

These mini-quiches are a tasty and healthy freezer staple for those times when boiling an egg or making tamagoyaki seems like too much effort. Each one of them contains about 1-2 tablespoons of egg-vegetable mixture, equivalent to about half an egg (plus a bit of milk).

Here are a few bentos I have used them in: