Bento: Shizuoka Bento 2: Korean Bibimba Bento at Cenova


When I visited Cenova today to buy a bento I thought of Sissi when I discovered the bento booth held by Saikabo company!


Saikabo is a very big company with 24 restaurants in Japan, 3 more in Korea, 17 shops in Japan and even 1 kimuchi Museum!


This is how I found it exhibited at Cenova Deaprtment Store in Shizuoka City!


Cute sign, isn’t it?


This summer is terribly hot and as it is cold food they make sure it keeps cold until you open back at homeor at the office!


It comes into solid but light disposable plastic double-decker boxes closely fitting each other.


The price (at 680 yen maybe a little expensive, but the food is very tasty!), the ingredients and the consumption date limit are clearly printed on the label.


Once open it looks simple enough, but it is actually very fresh and so healthy! Mind you kimchi-baseed food is comparatively easier to preserve!


The cold steamed rice is seasoned Korean style with sesame oil and sesame seeds!


This side dish looks so Korean!


Korean marinated (some of them fried) namul (namuru in Japanese) vegetables: gosari namul (stir-fried bracken fern shoots that have been softened and seasoned), muchae (julienned white radish in a sweet vinegar sauce with ground dried chili pepper), sigeumchi namul (lightly blanched spinach dressed with spring onions, garlic and sesame seeds) and kongnamul (cold boiled soybean sprouts with sesame oil, spring onions, garlic and sesame seeds).


Sorry for the fuzzy picture, I was in a bit of hurry to care!

Fried graound beef and hot chili/kimchi sauce and kimchi Chinese cabbage!

Very tasty ( a bit hot, actually, but nothing exaggerated) and so healthy!


Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

4 thoughts on “Bento: Shizuoka Bento 2: Korean Bibimba Bento at Cenova”

  1. It’s so kind of you to think about me 🙂
    I love watching bentos on your blog (but your wife’s ones were my favourite!!!) and actually I started to make bentos for when I go to work in the office. I bought a beautiful bento box, but my dishes don’t look half as good as your wife’s of course.
    (PS I think about you every time I have my home made taberu rayu, which happens almost every day because we are both addicted to it! Thank you once more for the amazing recipe! I would never find it without your kind help).


      1. I see! It’s true: making bentos is so much work… Now that I started to prepare mine I understand even more the efforts and time it takes.
        Luckily all the bentos are still here on your blog in case I want to go back for inspiration 🙂


      2. Please do feel free to use any, they are for sharing!
        Actually I might convince the Dragon to start making them again from the fall!
        Until then I’ll continue that new series!


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