Bottom: Soba (buckwheat noodles) with a dipping sauce I made from soy sauce, fish sauce, rice vinegar, sugar, sesame oil and red chili flakes, surrounded by mushroom "petals" To learn more about soba noodles and dipping sauce, a popular Japanese summer meal, check out Just Hungry's detailed entry on them.
Top: tomatoes, pickles, more sliced mushrooms.
Bottom: fried dumplings (pork cilantro which I bought frozen from an asian market), dipping sauce (pretty much same as the one I used for my soba noodles)
Top: tomatoes, pickles
Bottom: buckwheat noodles, sauce
Top: tomatoes, cucumbers, mushrooms sliced really thin
Bottom: Inarizushi, two topped with cucumbers and two with Wasabi Fumi Furikake.
Top: grapes, tomatoes
Also, there was a neat little article in the washington post about bentos (free regisration required). I learned that you should try to include the 5 colors in each lunch: Red, Green, Black, White and Yellow/Orange. I seem to have managed to do that on most of mine without even trying. The getting 5 different cooking techniques in there is much more of a challenge.
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