%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 9
- Episode 8
Tofu Dengaku (Miso-glazed Crispy Tofu) Bento & Teriyaki Tortilla Bento
BENTO EXPO - S9 - E8
Today: a look at some popular bentos posted to our website. Maki and Marc make savory bentos perfect for an autumn picnic. From Bali in Indonesia, a tasty and protein-rich tempeh bento.
BENTO EXPO: Season 9 - 10 Episode s
9x1 - Sweet Chili Chicken Tatsuta Bento & Curry Chicken Salad Sandwich
April 26, 2024
Today: health-conscious bentos with Marc and special guest Takahashi Yoshiro, a chef and athlete. Together, they make two protein-rich chicken bentos. From Hyogo Prefecture, bentos featuring Tajima beef.
9x2 - Citrus Teriyaki Pork Bento & Pork Kimchi Don Bento
May 16, 2024
Today: health-conscious bentos with Marc and special guest Takahashi Yoshiro, a chef and athlete. Together, they make two flavorful pork bentos. From Thailand, a homemade bento for a boat captain.
9x3 - Morioka Jajamen Bento & Soba Inari Bento
June 6, 2024
Today: a special episode focusing on Iwate Prefecture in northeastern Japan. We meet local Uyghur and Vietnamese bento makers. Maki and Marc make noodle-based bentos inspired by Iwate.
9x4 - Pork Ketchup Bento & Glazed Tofu Bento
June 27, 2024
Today: bentos with Marc and special guest Watanabe Akiko, a popular bento maker. They each use ketchup in their fun and easy recipes. From Shodoshima, a warigo bento for watching farmer's kabuki.
9x5 - Tamagoyaki Five-color Bento & Scallion Pancake Bento (Negiyaki)
July 25, 2024
Today: colorful and tasty bentos with Marc and special guest Nozaki Hiromitsu, a legendary chef of Japanese cuisine. From the Yatsugatake Mountains, a bento with fresh highland vegetables.
9x6 - Caramelized Beef (Shigure-ni) Bento & Beef Onigirazu Bento
August 15, 2024
Today: bentos with Marc and special guest Nozaki Hiromitsu, a legendary chef of Japanese cuisine. Their bentos feature beef shigure-ni. From Kagoshima Prefecture, a sweet potato tempura bento.
9x7 - Umeboshi Chicken Bento & Ume-shiso Chicken Sandwich Bento
September 12, 2024
Today: a special episode focusing on scenic Wakayama Prefecture. We meet local bento makers from Malaysia, Poland and Indonesia. Maki and Marc make bentos using umeboshi, a Wakayama specialty.
9x8 - Tofu Dengaku (Miso-glazed Crispy Tofu) Bento & Teriyaki Tortilla Bento
September 26, 2024
Today: a look at some popular bentos posted to our website. Maki and Marc make savory bentos perfect for an autumn picnic. From Bali in Indonesia, a tasty and protein-rich tempeh bento.
9x9 - Miso Tamagoyaki Bento & Miso-marinated Cod (Saikyo-yaki) Bento
October 25, 2024
Today: part one of a special two-part series focusing on timeless Kyoto. Marc visits cooking expert Sugimoto Setsuko. Together, the pair make bentos featuring Kyoto specialty shiro miso.
9x10 - Koyadofu and Chicken Teriyaki Bento & Koyadofu and Matsutake Rice Bento
November 15, 2024
Today: part two of a special two-part series focusing on timeless Kyoto. Marc visits cooking expert Sugimoto Setsuko. Together, the pair make bentos featuring koyadofu, a dried tofu.