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Meet your hosts!

Marc Matsumoto
Marc Matsumoto

Marc Matsumoto is a private chef, culinary consultant and TV presenter with a base of clients around the world. Born in Japan, and raised between the US and Australia, Marc developed an early love for travel and a broad palette of global flavors. He believes that by making wholesome delicious food accessible to people of all backgrounds, the world becomes a better place.

Maki Ogawa
Maki Ogawa

Maki Ogawa's books have been translated into three languages and are sold around the world. Yum Yum Bento Box is credited with starting the recent bento boom. She also loves to post pictures and recipes on social networks like Facebook and Instagram and she's been featured by news outlets from around the world. Many of her bento ideas come about when she's cooking for her two sons. Fans love her delicious, easy-to-make, kawaii bento ideas!

Bento Recipes

Curry Chicken Salad Sandwich Bento
BENTO RECIPES
from Episode 1 / Season 9.
Curry Chicken Salad Sandwich Bento
(999 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

  • Curry Chicken Salad Sandwich
  • Apples
  • Cherry tomatoes
  • Snap peas
  • Frill lettuce

Makes enough to pack into 2 bentos

Ingredients:

  • 50 g mayonnaise
  • 1 1/2 tsp curry powder
  • black pepper, to taste
  • 220 g cooked chicken breast meat, cut into 15 mm cubes
  • 45 g apples, 6 mm dice
  • 35 g celery, 3 mm dice
  • 25 g walnuts, chopped
  • 2 leaves of lettuce, cut in half
  • 4 small buns, about 8 cm in diameter

Directions:

1. Mix the mayonnaise, curry powder, and black pepper together to distribute evenly.

2. Add the cooked chicken, apples, celery, and walnuts, and fold everything together.

3. Cut the buns open, then stuff each one with half a lettuce leaf and a quarter of the chicken salad mixture.

Sweet Chili Chicken Tatsuta Bento
BENTO RECIPES
from Episode 1 / Season 9.
Sweet Chili Chicken Tatsuta Bento
(1331 kcal)
Takahashi Yoshiroby Takahashi Yoshiro

Bento contents:

  • Sweet Chili Chicken Tatsuta
  • Lemon wedges
  • Frill lettuce
  • Boiled broccoli
  • Boiled carrot
  • Apple
  • Potato salad
  • Japanese rolled omelet with dashi
  • Cherry tomatoes
  • Italian parsley

Makes enough to pack into 2 bentos

Ingredients:

  • 1 chicken breast (250 g)
  • Approx. 3 tbsp potato starch
  • Vegetable oil, as needed

【A】

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp grated ginger

【B】

  • 3 tbsp sweet chili sauce
  • 2 tbsp grain mustard
  • 1 tsp soy sauce
  • 1 tsp sesame oil

Directions:

1. Lay the blade at an angle and cut the chicken breast (skin on) into 1 cm thick slices. Place in a food storage bag and lightly pound with a rolling pin. Add【A】and lightly massage, then set aside in the fridge for 20-30 minutes. You can also let the chicken marinate overnight.

2. Drain the chicken, pat dry with paper towels, and coat with potato starch.

3. Pour oil into a frying pan so that it’s about 5 mm high and place over heat. Add the chicken, avoiding overlap, and shallow-fry over medium-high heat for about 90 seconds. Flip over and fry for 90 more seconds. Once the chicken is cooked through, remove and drain.

4. Combine【B】in a bowl, add the chicken, and mix to coat evenly. Then pack into your bento box.

Bento Topics: Hyogo
BENTO TOPICS
from Episode 1/ Season 9.
Hyogo
  • Bento Topics. Today, from the mountainous region of Tajima in northern Hyogo Prefecture. One of its major tourist attractions is the mysterious Takeda Castle. The 400-year-old ruins appear to be floating on a sea of clouds, which is why it’s nicknamed “The Castle in the Sky.”

    Bento Topics. Today, from the mountainous region of Tajima in northern Hyogo Prefecture.
    One of its major tourist attractions is the mysterious Takeda Castle. The 400-year-old ruins appear to be floating on a sea of clouds, which is why it’s nicknamed “The Castle in the Sky.”

  • Tajima cattle, one of the seedstock of Kobe beef and other world-famous wagyu, flourish in this rich natural environment. Its excellent pedigree has been preserved for over a century through exclusive breeding. The biggest appeal of Tajima beef is its exceptional marbling and sweet flavor.

    Tajima cattle, one of the seedstock of Kobe beef and other world-famous wagyu, flourish in this rich natural environment. Its excellent pedigree has been preserved for over a century through exclusive breeding. The biggest appeal of Tajima beef is its exceptional marbling and sweet flavor.

  • Wadayama Station is the terminus for Tajima. Nearby is a family-run ekiben shop that’s been in business for nearly 120 years. It’s now in the hands of the fourth generation, two brothers. The store specializes in bentos featuring Tajima beef. Over the years, it’s come up with over 10 original bentos.

    Wadayama Station is the terminus for Tajima. Nearby is a family-run ekiben shop that’s been in business for nearly 120 years. It’s now in the hands of the fourth generation, two brothers.
    The store specializes in bentos featuring Tajima beef. Over the years, it’s come up with over 10 original bentos.

  • Its signature beef kamameshi bento is cooked in a traditional ceramic pot. The locally harvested rice is cooked in dashi mildly seasoned with local soy sauce to bring out the flavor of the beef.

    Its signature beef kamameshi bento is cooked in a traditional ceramic pot.
    The locally harvested rice is cooked in dashi mildly seasoned with local soy sauce to bring out the flavor of the beef.

  • The Tajima beef that goes on top of the rice is cooked in a sweet and savory dashi with local soy sauce to concentrate the flavor. The rice soaks up the delicious beef flavor and is mouth-wateringly good.

    The Tajima beef that goes on top of the rice is cooked in a sweet and savory dashi with local soy sauce to concentrate the flavor.
    The rice soaks up the delicious beef flavor and is mouth-wateringly good.

  • Because the rice is cooked over direct heat, the bottom is charred and crisp, enhancing the fragrance and texture. The bento is topped with other local specialties such as black soybeans and seafood. This delicious bento showcases the best of the Tajima region. *This bento is available through reservation only

    Because the rice is cooked over direct heat, the bottom is charred and crisp, enhancing the fragrance and texture.
    The bento is topped with other local specialties such as black soybeans and seafood. This delicious bento showcases the best of the Tajima region.

    *This bento is available through reservation only

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