Bento Expo

Maki and Marc prepare bentos with Shichimi Togarashi, a blend of seven different spices that are used all throughout Japan. From Tokyo, a hanami bento that is perfect for viewing cherry blossoms.

Maki makes a bento with oyaki, Nagano Prefecture's beloved dumplings. And Marc makes Ehime Prefecture's famous Taimeshi: sea bream with rice. From Singapore, a bento influencer!

Maki makes a Miso-mayo Sawara (Spanish mackerel) Bento. Marc makes a Beef & Spicy Mayo Roll Bento. From The Philippines, bento boxes that combine cute characters and traditional flavours.

In this special episode, Marc reports from a fishing port in Boso Peninsula in Chiba Prefecture. He makes an original bento inspired by a local specialty, sangayaki: grilled fish patties.

Maki and Marc prepare bentos with abura-age: deep-fried tofu. Marc makes a Kinchaku Tamago Bento while Maki makes a Pork Inari Bento. From Bali, a picnic featuring ikan bakar, a tasty seafood dish.

Chef Marc and Maki present recipes for Hokkaido-inspired bento and Oita's toriten fried chicken. A fan from Georgia suggests an idea to make a khachapuri bento.

Presenting bento ideas sent in from around the world and teaching how to give leftovers a bento makeover and use shared ingredients to make different bento for your family.

Bento connects the world! Discover a universe of bento from Japan and around the world, with step-by-step instructions and delicious tips and tricks!

Maki and Marc visit Tochigi and meet some residents, including restaurant owners. The pair also prepare special bentos inspired by the prefecture.

Featuring some energising bentos. From Marc, sweet and savoury pork belly on rice. From Maki, a colourful combination of salmon and avocado. From Kawagoe, a bento featuring sweet potatoes.

The chefs share their takes on onigiri. Marc showcases sweet and savoury beef wrapped around onigiri, Maki prepares boiled egg onigiri, and Mongolia makes a bento featuring mutton.

The chefs share their takes on kara-age. Marc opts for tofu instead of chicken, while Maki rolls up thinly sliced pork. From the Japanese port of Shimonoseki, a bento featuring pufferfish.

Maki layers cheese and basil between slices of pork to make deep-fried cutlets. Marc tosses crispy chicken in tangy scallion sauce. And from Taiwan, a bento featuring a local favorite: lu rou fan.

Chef Marc and Chef Maki present tasty salmon daikon bento and tomato sukiyaki bento.

Marc and Maki make bento dishes with snow crab as part of a special focus on Shimane Prefecture. In addition, local bento makers from Germany, Bangladesh, and Brazil showcase their talent.

From Maki, oysters sauteed in butter, served with miso sauce. From Marc, oysters along with rice cooked in a savoury oyster dashi. From Colombia, a fiambre bento wrapped in a plantain leaf.

Marc makes a dashimaki egg as a filling for the sandwich in his bento. Maki prepares fried meat-wrapped quail eggs bento.

Chef Marc and Maki presents healthy recipes for Sobameshi bento and Pumpkin Mochi bento which can be easily followed and fun to make.