Around two weeks back, I cooked them cold soba for lunch, and arranged the noodles to create Rilakkuma. The details were done using cheese and nori. I added Kiiroitori, the little chick on his head, that was made from an egg dyed in turmeric water.
I also cooked some ebi fry for them to go with the soba. :)
I also made Korilakkuma using somen, I packed it in a bento box this time. I received some questions previously on how to pack cold soba for school. What you can do is to pack the dipping sauce either in a thermal jar or freeze it in a small container separately.
Kiiroitori is made from a quail egg here instead. I packed in lettuce, miso wings, grapes and strawberries for my boys to eat with their somen. :)
Where to get same or similar items used in today's post: