Are you wondering what to put in your lunch box as the leaves start to change? Autumn in Japan is a magical time, especially when it comes to food! The season brings a rich harvest of sweet potatoes, chestnuts, and pumpkins, making it the perfect time to refresh your bento box routine.
If you've ever found yourself asking, "How to make a Japanese bento box?" or searching for easy bento recipes, you are in the right place! Whether you are packing a lunch for work in an adult bento box or looking for bento lunch ideas for kids, focusing on seasonal flavors is a wonderful way to bring joy to your midday meal. Plus, these dishes taste fantastic at room temperature, making them perfect cold bento ideas.
Here are 5 simple and delicious fall-themed recipes to pack in your bento!
1. Kuri Gohan (Chestnut Rice)
Fall Factor: Autumn chestnut (kuri) season—a classic Japanese harvest favorite!
Nothing says Japanese autumn quite like kuri gohan (chestnut rice). The sweet, nutty flavor of roasted chestnuts mixed with fluffy steamed rice is comforting and visually beautiful. It’s a fantastic base for any seasonal lunch and an easy way to elevate your everyday meals.
Get the recipe here: Just One Cookbook - Kuri Gohan
2. Daigaku Imo (Candied Sweet Potatoes)
Fall Factor: Peak Japanese sweet potato (satsumaimo) harvest season!
If you need bento lunch ideas for kids (or adults with a sweet tooth!), daigaku imo (candied sweet potatoes) is a guaranteed winner. These are deep-fried Japanese sweet potato chunks coated in a hard, caramelized soy-sugar glaze and sprinkled with black sesame seeds. They are crispy on the outside, fluffy on the inside, and hold up perfectly in a bento box.
Get the recipe here: Just One Cookbook - Daigaku Imo
3. Kabocha no Nimono (Simmered Kabocha Squash)
Fall Factor: Rich Japanese pumpkin (kabocha) at its sweet, peak autumn richness!
When you think of fall, pumpkin is likely the first thing that comes to mind! Kabocha no nimono (simmered Japanese pumpkin) is a traditional, savory-sweet side dish. The kabocha (Japanese squash) is simmered until tender in a classic broth of soy sauce, sake, and mirin. It’s a fantastic make-ahead dish that actually tastes better the next day—making it one of the most popular bento box ideas in Japan.
Get the recipe here: Just One Cookbook - Simmered Kabocha
4. Nasu Dengaku (Miso Glazed Eggplant)
Fall Factor: Tender autumn eggplant (aki nasu) at its absolute seasonal best!
Autumn is the season for aki nasu (autumn eggplant), which is known for being especially tender, juicy, and flavorful. Nasu dengaku (miso glazed eggplant) features scored eggplant halves broiled until melt-in-your-mouth soft, then brushed with a rich, caramelized sweet miso glaze. It’s deeply savory and pairs beautifully with rice, making it an elegant addition to any adult bento box.
Get the recipe here: Just One Cookbook - Miso Glazed Eggplant
5. Edamame Onigiri (Edamame Rice Balls)
Fall Factor: Fresh soybean harvest season—adding color, texture, and protein!
Fall is also the traditional bean harvest season! Mixing freshly boiled green soybeans into your rice to make edamame onigiri (edamame rice balls) adds a gorgeous pop of color and a healthy dose of protein. Onigiri (rice balls) are a staple when learning how to pack a bento lunch box, as they are easy to eat on the go and incredibly satisfying.
Ready to Pack Your Autumn Bento?
Creating a beautiful and balanced meal is easy once you have the right tools. Whether you prefer a sleek stainless steel bento box or a classic wooden design, packing your autumn recipes in a high-quality bento box makes the experience even more special.
Don't forget to wrap your lunch in a beautiful furoshiki (Japanese wrapping cloth) to transport it safely and in style! Furoshiki make the perfect eco-friendly wrapping for your lunch and can even double as a lovely placemat.
