Bento Expo säsong 8

Chef Marc and Maki talk about Singapore lunch box and present the recipes for Chirashi-zushi Peacock Bento and Glass Noodle Lion Bento.

Chef Marc and Maki present useful tips for the beginners who want to make Bento and show a fun recipe for Onigiri Bento that everyone can easily follow.

A beginner-friendly tamagoyaki bento. Marc shares tips and guidance on how to make tamagoyaki, or rolled omelets. From Yanagawa in Fukuoka, a bento featuring Japanese freshwater eel.

Chef Marc and Maki presents fun recipes for Scallion Oil Chicken Bento and Salmon Piccata Bento that everyone can easily follow.

Today: appetite-boosting curry bentos. Marc prepares a bento of katsu curry. Maki makes a bento using currywurst sausages. From Yui in Shizuoka, bentos featuring sakura shrimp.

A look at some bentos made with pantry staples. Marc prepares a soy meat shogayaki, Maki uses cans of tuna and corn to make a Japanese-style pasta, and highlighting a market's unique bento cafe in South Korea.

Marc prepares a colourful soboro bento, Maki prepares a sandwich bento with lots of veggies, and from Daigo in Ibaraki, a bento featuring a local variety of chicken, Okukuji shamo.

Featuring a beginner-friendly shiozake bento with Marc who shares tips and guidance on how to prepare shiozake, or salt-cured salmon. From Hong Kong, a look at a bento featuring a local favorite: XO sauce.

Showcasing a beginner-friendly chicken kara-age bento from Marc who shares tips and guidance on how to make chicken kara-age, a type of fried chicken. From Niigata, a look at a bento featuring a variety of fresh seafood.

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.

Marc makes a fragrant autumn rice bento with lots of mushrooms. Maki rolls up a cute and colourful sushi bento. From Omori in Tokyo, a bento featuring nori, or sheets of dried seaweed.

Focusing on bento from Saitama Prefecture and meeting local bento makers from Indonesia and the US. Marc and Maki make dishes with Saitama specialties: sweet potatoes and miso-glazed pork.

Rice takes a starring role when Marc cooks rice and salmon in a single pot, Maki makes a rice burger with barbecued beef, and from Kyoto, an autumn bento featuring matsutake mushrooms.

Tasty soup bentos with chef Ariga Kaoru. Together, our chefs whip up a variety of soup bentos featuring miso. We learn how to make a hearty pork miso soup, a miso ramen soup, and more.

Following as Marc and Maki team up to make a tiered bento so they can celebrate the new year properly. It's full of auspicious dishes. And from Melbourne, a sandwich bento made with love.

Featuring bentos to support students studying for entrance exams. Maki makes a lucky chicken katsu bento, Marc makes a salmon pita that can be eaten with one hand and from Kitakyushu, a chicken rice bento.

Focusing on Chiba Prefecture, located near Tokyo where the team meet local bento makers from Pakistan, Vietnam, and Italy. Maki and Marc make bentos using peanuts, a Chiba specialty.

A look at bentos that can be made in just ten minutes. Maki makes a quick and easy Hamburg bento, Marc makes a fluffy and creamy omelet over ketchup rice, and from Taiwan, spotlighting some delicious vegetarian bentos.

Hosts Marc Matsumoto and Maki Ogawa highlight several bentos including a spring blossom chirashi-sushi bento and a maki-maki flower bento. The bento topic is the Izu Penninsula in Shizuoka Prefecture.