Takoyaki in 1:4 and 1:12 scale. And I made the 1:12 mayonnaise bottle and grilled squid too ^^.
Here you can see the 1:4 takoyaki with my friend's doll. I am happy that it fits him.
In Japan, usually they sell takoyaki and the grilled squid during the summer festival. And yes, I am planning to make more festival foods soon enough.
I don't know how long since I plan to make these since my first attempt around one and a half year ago. I am beaming proudly because it looks exactly as I imagined it to be.
Omurice & rabbit-shaped-apple-cuts in 1:12. I made the bigger one and sold a few during the TDA last month/year. The smaller apple is VERY hard, even harder than what I have imagined it to be.
Ochazuke was often enjoyed in late-night-dinner, after drinks with colleagues. It basic ingredients are rice, rice cracker, seaweed, and japanese tea is poured over at the end. Other common toppings are salmon, wasabi, mentaiko/tarako, or umeboshi.
Katsu-don (with rice on the bottom) and Pork Katsu (pork cutlet); both are my favourite recently. Imagined eating this when you are hungry and feeling cold. Yum!