STEP 1: Fill one half of the bento box with rice and use shiso leaves for dividing the rice and the other food.
In this case, pack rice into the bento box diagonally and use shiso leaf and haran as a divider.
STEP 2: Pack main dishes into the empty part of the bento box. Put each dish into a plastic clear bento cup to keep food flavor from mingling.
In this case, put the roasted salty salmon and then pack rolled omelett in the box.
STEP 3: Pack vegetable side dishes and pickles into the remaining space.
In this case, I put bitter melon stir-fry, kiriboshi daikon radish salad and myoga pickles in the box.
STEP 4: Add any garnishes to finish up the bento box beautifully.
In this case, I filled the tiny empty space with edamame, skewered rolled omelette up, sprinkled goma-sio on top of the rice and put umeboshi on the rice.