BENTO EXPO Season 8
Bento, or lunchbox, is a fun slice of Japanese food culture that more people around the world are sharing. Healthy and delicious foods are beautifully and creatively presented. This NHK series features demonstrations and advice by Japanese bento experts, as well as shares some of the bento pictures and videos sent in by viewers worldwide.
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BENTO EXPO
2016
Bento, or lunchbox, is a fun slice of Japanese food culture that more people around the world are sharing. Healthy and delicious foods are beautifully and creatively presented. This NHK series features demonstrations and advice by Japanese bento experts, as well as shares some of the bento pictures and videos sent in by viewers worldwide.
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BENTO EXPO Season 8 Full Episode Guide
Today: a look at some popular bentos posted to our website. Maki and Marc make gorgeous spring-themed bentos. From Shizuoka Prefecture's Izu Peninsula, a bento that features the best of both land and sea.
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Today: 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. From Taiwan, delicious vegetarian bentos.
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Today: a special episode focusing on Chiba Prefecture, located near Tokyo. We meet local bento makers from Pakistan, Vietnam and Italy. Maki and Marc make bentos using peanuts, a Chiba specialty.
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Today: 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. From Kitakyushu, a chicken rice bento.
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Today, Marc and Maki team up to make a tiered bento to celebrate the new year. It's full of auspicious dishes! From Melbourne, a sandwich bento made with love.
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Today: 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.
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Today, rice takes a starring role. Marc cooks rice and salmon in a single pot. Maki makes a rice burger with barbecued beef. From Kyoto Prefecture, an autumn bento featuring matsutake mushrooms.
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Today: a special episode focusing on Saitama Prefecture. We meet local bento makers from Indonesia and the US. Marc and Maki make dishes with Saitama specialties: sweet potatoes and miso-glazed pork.
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Marc makes a fragrant autumn rice bento with lots of mushrooms. Maki rolls up a cute and colorful sushi bento. From Omori in Tokyo, a bento featuring nori, or sheets of dried seaweed.
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Today: bentos perfect for autumn picnics. Marc prepares onigiri shaped like acorns. Maki makes sandwiches with acorn decorations. From Yoshino in Nara Prefecture, a bento of sushi wrapped in persimmon leaves.
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Today: a beginner-friendly chicken kara-age bento. Marc shares tips and guidance on how to make chicken kara-age, a type of fried chicken. From Niigata Prefecture, a bento featuring a variety of fresh seafood.
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Today: a beginner-friendly shiozake bento. Marc shares tips and guidance on how to prepare shiozake, or salt-cured salmon. From Hong Kong, a bento featuring a local favorite: XO sauce.
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Today: colorful bentos. Marc prepares a colorful soboro bento. Maki makes a sandwich bento with lots of veggies. From Daigo in Ibaraki Prefecture, a bento featuring a local variety of chicken, Okukuji shamo.
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Today: bentos made with pantry staples. Marc prepares a soy meat shogayaki. Maki uses cans of tuna and corn to make a Japanese-style pasta. From South Korea, a market's unique bento cafe.
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Today: appetite-boosting curry bentos. Marc prepares a bento of katsu curry. Maki makes a bento using currywurst sausages. From Yui in Shizuoka Prefecture, bentos featuring sakura shrimp.
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Today: Maki and Marc make bentos using just one pan. Marc prepares scallion oil and crispy chicken. Maki makes a salmon piccata and bacon rolls. From the Philippines, a bento featuring coconut.
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Today: a beginner-friendly tamagoyaki bento. Marc shares tips and guidance on how to make tamagoyaki, or rolled omelets. From Yanagawa in Fukuoka Prefecture, a bento featuring freshwater eel.
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Today: a beginner-friendly onigiri bento. Marc shares tips and guidance on how to make onigiri, or rice balls. From Misaki in Kanagawa Prefecture, a bento featuring a variety of tuna dishes.
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Today: a special episode focusing on Hiroshima Prefecture. We meet local bento makers from West Africa, Malaysia, Vietnam and more. Marc and Maki make dishes with a Hiroshima specialty: lemon.
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Today: animal-themed bentos. From Maki, glass noodles form the mane of an adorable lion. From Marc, an elegant peacock bento with lots of veggies. From Singapore, a bento featuring Indian paratha.
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