< Discover the soul of Japanese bento culture >

Learn how to make a classic Japanese lunchbox favorite, Nori Ben—simple, comforting, and loved by all generations. Includes a traditional wooden bento box for you to take home! (different from above)

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Class Introduction

In Japan, a bento is more than a packed lunch — it’s a reflection of care, balance, and mindfulness.
From school lunchboxes to beautifully arranged ekiben (station bento!) on cross-country trains, or combini (convenience store) bentos, bento is woven into everyday life in Japan.

In this hands-on class, we will make Noriben (海苔弁) — the most classic and nostalgic homemade bento.
Simple yet deeply flavorful, noriben represents the heart of Japanese home cooking: thoughtful, humble, and full of umami.

You’ll prepare simple bento menus and learn how to pack your meal beautifully into a wappa bento box (wooden lunch box) — a keepsake you’ll take home.

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Class Details

• Format: In-person, hands-on cooking class
• Duration: 3 hours
• Fee: ¥11,000 per person
• Includes: 1 × wappa bento box to take home (filled with your bento)
• Location: Wa + Sabi Home Studio (Hiyoshi, Yokohama)

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What You Will Experience

• Learn the cultural meaning and history of Japanese bento
• Cook a complete traditional style bento (2 mains + balanced sides)
• Discover how to build flavor, color, and nutritional harmony in a compact box
• Practice the art of packing — layering rice, nori, and side dishes beautifully
• Receive tips on how to keep bento fresh, safe, and visually appealing
• Learn how to care for and maintain a wooden wappa bento box

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What You Will Bring Home

• Your beautifully arranged Noriben Bento, ready to eat!
• A wappa bento box to reuse at home
• Recipe booklet with step-by-step instructions
• Cultural notes about the history and significance of Japanese bento

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Menu (typical NORI-BEN menu)

Main:

• Grilled salted salmon (Shiozake)
• Chikuwa no Isobe-age (crispy fried fish cake with aonori)

Side dishes:

• Tamagoyaki (Japanese rolled omelet)
• Kinpira gobo (burdock & carrot stir-fry)
• Spinach goma-ae (sesame dressing)
• Pickled daikon (Takuan) or Japanese pickles
• Tako-san sausage (sausage cut into octopus shape)

Base:

• Rice topped with soy-seasoned nori seaweed sheet

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Booking starting soon so stay tuned!