Do you like seaweed bento, also known as "noriben"? Take-out bento shops are very helpful when you are on a business trip. When I go into a store to ask what I should eat, I usually end up choosing a large portion of rice for my noriben. On a recent business trip to Nara, I also added tartar sauce. It is a wonderful bento that I never get tired of even if I eat it hundreds of times.

So, how did this typical Japanese to-go fast food, noriben, come into being? In the Azuchi-Momoyama period (1568-1600), bento boxes with the same shape as today's appeared, and in the mid-Edo period (1603-1868), ita nori (dried laver) began to be produced. By the 1950s, "nori okaka bento" (seaweed and bonito flakes mixed with soy sauce bento) seemed to have become popular among the general public.

The well-known noriben with fried white fish and chikuwa tempura on top was first sold by "Hokka Hokka Tei," which opened in 1976. The original grilled hoki fish marinated in miso was replaced by fried hoki, and chikuwa tempura was added on the idea of the founder, Michiyuki Tabuchi.

With the recent global price hikes hitting household budgets hard, we sincerely respect the company's efforts to offer such a delicious meal for only 300 yen. We too will do our best to maintain our flat rate of 2,800 yen for international shipments and free shipping nationwide, regardless of quantity.

Matsuya Shikkiten's Shirakinuri Lunch Box