BENTO EXPO Season 7

Today: a look at some viewer-submitted bentos. Marc makes sobameshi: chopped yakisoba and fried rice. Maki makes kabocha dumplings stuffed with cheese. From Kobe, a bento made with Kobe beef.

Today on BENTO EXPO, Maki fries up quail eggs wrapped in pork, and Marc uses a microwave to make a dashimaki egg sandwich. From Malaysia, a bento featuring Nyonya cuisine.

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

Today: a special episode focusing on Shimane Prefecture. We meet local bento makers from Germany, Bangladesh and Brazil. Marc and Maki make dishes with a Shimane specialty: snow crab.

From Maki, a delicious one-pan tomato sukiyaki. From Marc, pan-fried salmon and simmered daikon glazed with a sweet and savory sauce. From Arita, a curry bento served in a bowl you can keep.

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.

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

Today: our chefs share their takes on onigiri! From Marc, sweet and savory beef wrapped around onigiri. From Maki, a "fireworks" boiled-egg onigiri. And from Mongolia, a bento featuring mutton.

Today: energizing bentos! From Marc, sweet and savory pork belly on rice. From Maki, a colorful combination of salmon and avocado. From Kawagoe, a bento featuring sweet potatoes.

Marc makes a bento featuring goya or bitter melon, a specialty of Okinawa Prefecture. Maki makes korokke, or croquettes, with purple sweet potatoes. From Thailand, a bento in a traditional pinto lunchbox.

Today: we travel to Tochigi Prefecture and meet some of its foreign residents, including bento makers and restaurant owners. Maki and Marc prepare bentos inspired by Tochigi.

Today: a look at some of the most popular user submissions to our website. Marc and Maki both make use of maple syrup in their bentos. From Hong Kong, a family picnic bento.

Marc fries up some shrimp and veggie fritters to make a Kakiage sandwich. Maki makes a colorful veggie Menchi-katsu bento. From Kamakura, a bento featuring a colorful assortment of local vegetables.

Today: bentos inspired by regional dishes. Marc makes a Hokkaido Prefecture specialty: lamb and veggie stir-fry. Maki makes Tori-ten fried chicken, a dish from Oita Prefecture. From Georgia, a tasty Khachapuri bento.

In this special episode, Marc meets a skilled soup bento maker, Ariga Kaoru. She's known for her easy yet tasty recipes for soup made in vacuum flasks. Marc prepares an original curry soup bento.

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.

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

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 flavors.

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 and Marc prepare bentos with Shichimi Togarashi, a blend of 7 spices that is used all throughout Japan. From Tokyo, a hanami bento perfect for viewing cherry blossoms.