Bento Expo

Marc makes fried wontons filled with spicy pork and shrimp. Maki cooks a whole tomato with rice and bacon to make a one-pot tomato pilaf. And from Matsue, a bento packed with famous shijimi clams.

Marc wraps various fillings with nori to make a handy sushi sandwich, Maki makes tasty norimaki salmon fritters, and from Seoul, a bossam bento of boiled pork and condiments wrapped in leafy greens.

Marc's bento is full of colorful inari-sushi, Maki makes a crunchy Cabbage Menchi-katsu bento. Bento Topics features Karashi Mentaiko, the spicy and umami-rich delicacy of Fukuoka in southern Japan.

From Marc, a bento-friendly version of Chicken Cordon Bleu. From Maki, sushi rolls with yakiniku and vegetables. From Trinidad and Tobago, a bento packed with classics and lots of chili peppers.

Marc pays homage to a regional dish of miso-butter salmon. Maki's deep-fried stuffed eggplant is a favourite with kids. From the coast of the Japan Sea, a speciality bento packed with turban shells.

Marc's bento features spring rolls packed with a rich and savory filling. Maki uses soy meat to make a healthy dry curry bento. And from Milan, Italy, a bento featuring an all time favourite lasagna.

Marc makes a bento with ganmodoki, a traditional tofu and veggie dish. Maki makes a burger with teriyaki-style pork and veggies. And from northeastern Japan, a bento packed with uni, or sea urchin.

Marc dices a thick and tender steak to make a saikoro pepper steak. Maki cooks sweet potato rice in a pot. Also, a Parisienne who has embraced the concept of sustainability in making bentos.

Marc marinates fried salmon and veggies, while Maki marinates simmered pork. Both dishes can be prepared the night before. From Awaji Island, charcoal-broiled conger pike over sushi rice.

Marc makes a triple curry soboro with ground meat and veggies. Maki uses canned saba, or mackerel, to make a seafood version of menchikatsu. From Bangkok, a bento featuring riceberry.

Marc tops noodles with sesame sauce and ground meat to make a spicy tantanmen bento. Maki uses sliced veggies to wrap her colourful shumai packed with meat and vegetables. From Tokyo, a tempura bento.

Marc makes Ebi Fry, panko-breaded fried shrimp, a perfect match with tangy tartar sauce. Maki pan-fries bento-friendly cabbage rolls stuffed with sliced meat and cheese. From Taipei, a gua bao bento.

Maki rolls veggies in sliced beef to make her colourful garden beef roll bento. Marc's bento features satsuma-age, a traditional sweet and savoury fish cake. From Australia, a meat pie bento.

Centred on Aichi Prefecture in Japan and featuring bentos made by the foreign residents located there. Marc and Maki prepare bentos using mame-miso. From Nagoya, a tebasaki chicken wing bento.

Marc tops pork steak with sweet and spicy sauce to make Tonteki Bento. Maki makes an umami-rich Clam Bento, a longtime favourite of fisherman in Tokyo Bay. From Tokyo, the tamagoyaki sandwich is prepared.

Maki uses an ice tray to make an easy yet beautiful Mosaic Sushi Bento. Marc makes a Teri-tama sandwich with teriyaki chicken and eggs. From Guatemala, a bento featuring stew, tortillas, and pilaf.