If you want my honest opinion, the bento stuff at Ichibankan is kind of hit or miss. I live near one of the actual stores. If I was going to have to pay international shipping for it, I wouldn't bother.

If you don't mind Sanrio/Hello Kitty stuff, you're better off trying to find a company that would ship that stuff internationally. Sanrio does make character themed Bento boxes that are a better quality.

On patterns I know I'll use and reuse, I trace it onto pattern ease.

Use a Calrose or Koshihikari rice. Typical brand names here in the US for such a rice are Botan, Kokuho Rose and Nishiki.

Sushi rice is seasoned with a seasoned rice vinegar called sushi-zu. You can buy it ready made in bottles (I get mine at Trader Joes), use a powder that comes in a packet (called sushi no ko), or [urlhttp://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm]make your own[/url].

The most important part, IMO, is that you need to cool the rice quickly as you're adding the seasoned vinegar. Most people I know use a hand fan for this, but I've been known to cheat and use a small electric desk fan for it.

It's a nice costume all things considered, but UnicornQueen is right, it's neither historically accurate or authentic.

I think it does look like you made it, but in a good way. I think it's a fabulous bag.

You need to tell the super/landlord/property manager to fix the stove if it was already there when you moved in.

You might want to consider spending $20-$40 on a one or two burner hot plate, and see if you can get yourself a toaster oven.

Oh, I used this method for cupcakes when my oldest child was allergic to eggs. If you don't want the added sweetness from the soda, you can just club soda or seltzer water and it still turns out fine.

About the rice... if you're using a microwaveable bento box, you CAN refrigerate the rice. When you're ready to eat it, just sprinkle it with a little water, cover with a damp paper towel and nuke. I've been doing this for years, and it turns out ok.

If you have a programmable rice cooker, you can load it with water and rice the night before and wake up to fresh rice.

My rice cooker can make a couple of cups of rice in 15-20 minutes, and it's pretty ancient.

I have cute little bento boxes, and a knock off of the Mr. Bento, but I prefer Lock and Lock and Snapware for adult bentos.

Umeboshi vinegar on steak... just a little splash. Oh, and french fries dipped in milkshakes.

The 0's are annoying, but your technique is pretty much spot on what my grandma and mother taught me. My "cheat" when I don't want to mess with having to wet my hands between musubi (that's what my family calls them) is to use plastic wrap to form the musubi.

If you're packing nigiri/musubi in a bento, it's better to pack the nori separately and stick it on just before you eat it.