Evolved Nori Bento is a dish made by Sōma Yukihira against Alice Nakiri during the 43rd Annual Tōtsuki Autumn Election's Main Tournament: Quarterfinals.


A Sōma original, this upgraded version of the Nori Bento (Prototype) is a portable meal that utilizes a Lunch Jar. The first box contains three side dishes: Isobeage, fried cod, and dried tuna. Next is a bacon and onion miso soup. The true star of this portable bento is the Nori Bento portion, utilizing a Yukihira original craft, Nori Flavor Bomb drops, small drops that explode like roe, releasing a wave of nori flavor in every bite! Sōma used a simple Molecular Gastronomy technique to craft this one of a kind bento! Each successive portion stirs up memories of one's childhood days!


Side DishesEdit

Isobe Age Edit

  • Homemade Fish Chikuwa
    • Cod
    • Nori
    • Beer Batter

Tartar Sauce Edit

  • Mayonnaise
  • Negi
  • Shibazuke

Kinpira Gobo Edit

  • Gobo (Burdock Root)
  • Carrot
  • Mayonnaise
  • Balsamic Vinegar
  • White Sesame Seeds

Fried CodEdit

  • Cod
  • Beer Batter
  • Dashi Stock
    • Maguro-bushi (Dried Yellowfin Tuna Flakes)
  • Rishiri Kombu

Bacon & Onion Miso SoupEdit

  • Miso
  • Bacon
  • Scallion
  • Dashi Stock
    • Maguro-bushi
    • Rishiri Kombu

Nori BentoEdit

  • Nori Flavor Bomb
    • Nori Umami
    • Sodium Alginate
    • Calcium Chloride
  • White Rice
  • Tsukudani
    • Maguro-bushi (Simmered)
      • Soy Sauce
      • Mirin
  • Kudzu Sauce
    • Kudzu Starch
    • Soy Sauce
    • Maguro-bushi
    • Rishiri Kombu

Gallery Edit

Side Dishes Edit

Bacon & Onion Miso Soup Edit

Nori Bento Edit

Real FactsEdit

  • A Nori Bento, often shortened to Noriben, is a simple bento dish consisting of mainly rice, nori sheets, soy sauce, and katsuobushi.[1]
  • Katsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka (おかか). Shaved Katsuobushi and dried kelp – kombu – are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.[2]
  • Kudzu Sauce is a sauce made by adding kudzu starch to seasoned dashi with soy sauce or similar things in order to add viscosity to the dashi. In japanese cuisine, it's put on steamed dishes.


  1. Wikipedia's article about Bento
  2. Wikipedia page on Katsuobushi
Community content is available under CC-BY-SA unless otherwise noted.