%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- BENTO EXPO
- Season 8
- Episode 13
Miso-glazed Pork Bento & Sweet Potato Korokke Bento
BENTO EXPO - S8 - E13
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.
BENTO EXPO: Season 8 - 20 Episode s
8x1 - Chirashi-zushi Peacock Bento & Glass Noodle Lion Bento
April 28, 2023
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.
8x2 - Lemon-marinated Shrimp Bento & Lemon Chirashi-zushi Bento
May 12, 2023
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.
8x3 - Onigiri Bento
May 26, 2023
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.
8x4 - Tamagoyaki Bento
June 9, 2023
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.
8x5 - Scallion Oil Chicken Bento & Salmon Piccata Bento
June 23, 2023
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.
8x6 - Katsu Curry Bento & Currywurst Bento
July 7, 2023
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.
8x7 - Vegan Shogayaki Bento & Japanese-style Tuna Pasta Bento
July 28, 2023
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.
8x8 - Rainbow Soboro Bento & Green Veggies and Chicken Sandwich Bento
August 11, 2023
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.
8x9 - Salt-cured Salmon (Shiozake) Bento
September 8, 2023
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.
8x10 - Chicken Kara-age Bento
September 22, 2023
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.
8x11 - Acorn Onigiri Bento & Japanese-style Baguette Sandwich Bento
October 6, 2023
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.
8x12 - Mushroom Rice Bento & Wrap and Roll Sushi Bento
October 20, 2023
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.
8x13 - Miso-glazed Pork Bento & Sweet Potato Korokke Bento
November 3, 2023
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.
8x14 - Salmon Rice Bento & Rice Burger Bento
November 17, 2023
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.
8x15 - Miso Ramen Bento & Tonjiru (Pork Miso Soup) Bento
December 8, 2023
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.
8x16 - Datemaki & Matsukazeyaki
December 22, 2023
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.
8x17 - Salmon Pita Bento & Good Luck Chicken Katsu Bento
January 19, 2024
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.
8x18 - Peanut Fried Rice Bento & Peanut Tsukune Chicken Bento
February 2, 2024
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.
8x19 - Quick Omurice Bento & 10-minute Hamburg Bento
March 1, 2024
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.
8x20 - Spring Blossom Chirashi-sushi Bento & Maki-maki Flower Bento
March 15, 2024
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.