Name: How to Make Bento From My Neighbor Totoro (Studio-Ghibli Food Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Japanese
Ingredients: Boiled green beans (salted) as needed; 1 umeboshi (pickled plum); Sakura denbu (sweet pink fish flakes); 200g cod (for the homemade sakura denbu); 2 Tbsp sugar (for the homemade sakura denbu); 2 Tbsp cooking sake (for the homemade sakura denbu); A pinch of red food coloring powder (for the homemade sakura denbu); 1 tsp water as needed for food coloring powder (for the homemade sakura denbu)

How to Make Bento From My Neighbor Totoro (Studio-Ghibli Food Recipe)

Good for Kid Studio Ghibli Food Totoro Bento Bento Recipe Easy

Studio Ghibli films are known for their stunning visuals, heartwarming stories, and captivating music, but another standout element is the way food is portrayed. From bubbling pots of ramen to lovingly packed lunchboxes, Ghibli food scenes often take center stage, evoking comfort and nostalgia. In Japan, these meals are affectionately called Ghibli meshi (Ghibli meals), and many fans enjoy recreating them at home.

Some famous examples include the comforting “Ham Ramen” from Ponyo, the savory “Nishin to Kabocha no Pie” (herring and pumpkin pie) from Kiki’s Delivery Service, the sizzling “Bacon and Eggs” from Howl’s Moving Castle, and the humble “Onigiri” from Spirited Away.

Bookmark this page so you can come back when we recreate these recipes soon!

One particularly memorable Ghibli meal comes from My Neighbor Totoro. It’s the bento lunch made by Satsuki, one of the main characters, for her younger sister Mei. The scene where Satsuki presents the bento is quiet and simple, but it leaves a lasting impression with its authenticity and warmth. It’s not a flashy or modern lunchbox. Instead, it reflects everyday life in rural 1950s Japan, which is when the film is set.

Satsuki’s bento consists of classic ingredients. The rice is topped with a single umeboshi (pickled plum) placed in the center, creating what’s known as a “Hinomaru Bento,” named after the Japanese flag. This style was popular during the Showa period, not just for its appearance but because umeboshi has natural antibacterial properties. While it doesn’t preserve the entire bento on its own, it helps, especially when refrigeration isn’t available.

The protein in the bento is mezashi, a type of grilled dried sardine. This was a typical, budget-friendly protein choice in the mid-20th century. Paired with this are green beans, specifically ao-endo-mame, which you can substitute with edamame if they’re easier to find. The green adds color and a subtle, earthy taste that balances the flavors.

Another eye-catching ingredient is sakura denbu, fluffy pink fish flakes that bring a touch of sweetness and a pop of color. If sakura denbu isn’t available where you live, you can replace it with seafood furikake, furikake with bonito, or furikake spicy cod roe. Salmon flakes are another easy and flavorful option.

For the umeboshi, if you find the traditional version too sour, try hachimitsu umeboshi, which is coated in honey for a milder taste. Just be careful not to use cherry tomatoes as a red substitute, as they spoil quickly when placed on warm rice.

Satsuki’s bento might look modest, but it’s a beautiful example of thoughtful, balanced cooking. It contains sweet, salty, and tangy notes, along with the visual care that reflects her love for her family. The fact that Satsuki is only around 12 years old when she prepares this lunch adds another layer of admiration.

Try making Satsuki’s bento for a fun Ghibli-inspired experience, perfect while watching the movie or playing your favorite Ghibli songs!

Overview

Prep time: 15 mins

Cook time: 30 mins

Total time: 50 mins

Total servings: 1

Difficulty: Easy

Ingredients

Boiled green beans (salted) as needed
1 umeboshi (pickled plum)
Sakura denbu (sweet pink fish flakes)
200g cod (for the homemade sakura denbu)
2 Tbsp sugar (for the homemade sakura denbu)
2 Tbsp cooking sake (for the homemade sakura denbu)
A pinch of red food coloring powder (for the homemade sakura denbu)
1 tsp water as needed for food coloring powder (for the homemade sakura denbu)

Expert’s Tip

If you don’t have a built-in fish grill, I recommend this product as an excellent alternative. This nostalgic-looking grill is called a Hibachi which is just used in My Neighbor Totoro where Satsuki is grilling the fish while Mei checks that they are perfectly cooked. Unlike traditional Hibachi grills, this product is designed to minimize smoke output, making it ideal for indoor use. This must be the perfect choice for grilling mezashi for Satsuki’s bento!

Instructions

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1) Gathering the ingredients

Gather all the ingredients. The second picture shows how the mezashi are sold at grocery stores. mezashi, which means “me(eye) zashi(stabbing)”, gets its name from the process where the fish are skewered with bamboo stick or a piece of straw that passes through their eyes, as shown in the picture.

While we can buy packaged, readymade sakura denbu in Japan, it is a distinctly Japanese ingredient, so this time, I’ll show you how to make it at home in this recipe. The ingredients in the third picture are for making sakura denbu.

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2) Preparing the Sakura Denbu (Boiling the Cod)

First, bring a pot of water to a boil. Add the cod to the boiling water and cook for about 3 minutes. Once the cod is boiled, drain the excess water and gently pat it dry with paper towels.

Then, remove the skin and any dark-colored parts, such as the bloodline, and carefully debone the cod.

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3) Preparing the Sakura Denbu (Flaking and coloring)

Flake the cod into fine particles. If you have a food processor, use it to cut the cod into fine flakes as shown in the pictures below.

If you don’t have one, you can use a whisk or pestle instead. This step is crucial for making the perfect sakura denbu, so be sure to break it down into very fine flakes.

Next, prepare the coloring. In a small bowl, mix 1tsp of water with a pinch of red food coloring powder, and stir them until the powder is completely dissolved. Slowly add the water mixture to the cod flakes little by little, until you achieve a beautiful pink color. Make sure the color is evenly distributed across all the flakes for that signature sakura hue.

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4) Preparing the Sakura Denbu (Stir-frying)

Prepare a frying pan and add the sakura denbu to it. Heat the pan over LOW heat. Add the sugar and cooking sake and stir continuously. Be careful not to burn the flakes, as they can easily scorch. Stir until the flakes become fluffy yet still retain slight moisture. Once you reach that point, turn off the heat and transfer the sakura denbu to a container to cool.

5) Grilling the Mezashi

Japanese kitchen commonly has a built-in fish grill. If you have one, grill the mezashi in it until both sides are nicely charred.

If you don’t have one, you can use a frying pan or product like this.

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6) Dishing-up

Prepare a bento box and gather all the cooked ingredients.

First, fill the bento box with steamed rice, just as Satsuki does in the film. Place the Umeboshi on top of the steamed rice. This creates a so-called Hinomaru Bento, representing the Japanese flag.

Then, place the grilled mezashi on the center half of the Bento box.

Add the green beans just below the grilled mezashi and cover the remaining left side with the sakura dDenbu.

7) Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya

How to Make Bento From My Neighbor Totoro (Studio-Ghibli Food Recipe)

Overview

Ingredients

Expert’s Tip