In the bento: The bottom tier holds a lot of rice with furikake and a huge carrot star. The top tier has two inarizushi bears, lots of frozen blueberries, a carrot star, a baby tomato and some simmered kabocha.
Once again I simmered the kabocha and the inari in the same mixture: water, soy sauce, mirin and brown sugar. It's only been about two months since I first tried kabocha and I'm really enjoying experimenting with it! I am planning to put some into our Japanese curry for dinner this evening, too :)
The bears' faces are made from provolone and nori with ketchup cheeks. (I would have used sriracha, but the ketchup was already sitting on the counter so I decided to give it a try) Their ears were the hard part. They were cut from other pieces of inari with a circular cutter. But they didn't want to stand up! After the circles were cut out I had a lot of pieces of inari that couldn't be stuffed with rice and were all kinds of weird shapes. So I shredded them and mixed them with sushi rice and sriracha for my bento.