Season 13
episodes
Spring is here! So let's make some colorful spring dishes: Chef Saito's Chirashi Sushi Cake, and Crystal-clear Cherry Blossom Jelly.
Chef Saito cooks Shrimp Spring Rolls with Japanese Herbs, and Butter-fried Nagaimo with Natto Sauce. Yu Hayami joins the chef as we learn about Japanese home cooking.
Indulge in the culinary arts with Chef Saito's original recipes: meat and tofu with juicy tomatoes, and tamagoyaki rolled omelet infused with nori. Join a class in flavorful Japanese cooking!
Have you tried omu-rice? This Japanese favorite is savory, ketchup-flavored rice, wrapped up in a thin omelet. Chef Rika shows her recipe, and an old recipe from a popular Tokyo restaurant.
Chef Saito continues to teach us about Japan's beloved homemade classics. This time, he prepares a teishoku set meal, pairing the Japanese favorite korokke with rice, miso soup and pickles.
We travel north with Chef Watanabe to the historic and beautiful city of Morioka, where we taste several noodle dishes and learn how to cook a meal that has long been enjoyed by local families.
Chef Watanabe visits Morioka, the capital city of Iwate Prefecture and a treasure trove of natural mountain ingredients. A local chef presents the food Iwate offers on that very day.
Yakisoba: Japanese fried noodles. Chef Rika shows us an original recipe with shredded cabbage and a thin omelet, and introduces an authentic recipe from a yakisoba restaurant in Tokyo. Let's dig in!
Dress a thick, fresh pork loin in fluffy breadcrumbs, then fry until golden. Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo.
Summer is here! This time, Chef Saito shows us how to cook some special dishes made with fresh seasonal ingredients: Corn and Rice with Scallops, and Yakibitashi Eggplant.
Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.
Centuries ago, ninjas roamed the mountains surrounding Iga, a transport hub. Join our host Yu Hayami as she explores this historic town, meets local residents and uncovers its unique food culture.
In Nara, where sacred deer wander, discover food culture echoing the city's time as Japan's capital. Chef Rika meets families passing culinary traditions down through generations.
Wakayama Prefecture is a historic sanctuary on a peninsula near Osaka Prefecture, with hot springs, beaches and a proud fishing culture. Join the top-rated Chef Hayashi on a culinary tour of its rich traditions.
Onigiri—Japanese rice balls—are a classic home-cooked dish that anyone can make. Chef Rika and an expert show us ways to make delicious onigiri, starting from the beginning: cooking the rice.
We're diving into the flavors of autumn, with mushrooms! Chef Saito shares a special recipe featuring a mountain of mushrooms: Shio Sukiyaki with Mushrooms, plus Shiitake-infused Soy Sauce.
Chef Rika's kara-age is perfect as a main dish, snack or lunchbox treat! Try her easy "all 1" recipe. Plus, savor an original recipe that's been passed down for years at a renowned Tokyo restaurant.
In a kaiseki cooking class, Chef Saito adds orange to namasu salad, and fragrant sesame to grilled squid. The dishes are presented in traditional hassun style.
Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!
Discover the art of Japanese cuisine with rising star Chef Harada Annabell Seiko. In an exclusive class, she introduces seasonal dishes, including her signature mushroom recipes.
Join Chef Harada Annabell Seiko for a cooking class in Tokyo's chic Kagurazaka district. Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago.
Join Chef Saito as he prepares tender Yuan-yaki salmon, bursting with fresh, seasonal flavors. Paired with a comforting ochazuke, it's autumn and winter on a kaiseki plate!
Chef Saito cooks a traditional simmered dish in a kaiseki style: Jibuni, simmered duck and awafu. It's a great way to warm up during the cold winter months.
In a kaiseki cooking class, Chef Saito introduces a steamed dish featuring kinmedai fish, and turnips—which are in season during winter. It's a dish that will warm you up in the cold winter months.
Chef Saito's Kaiseki-style rice dish takes on a delicate pink hue from the octopus, resembling cherry blossoms. Its elegant appearance evokes the arrival of spring.
Rika's Signature Okonomiyaki – A perfect combination of crispy and fluffy textures. Made with flour and grated potato for an irresistible chewiness, and a rich, savory flavor.
Kaisendon is a colorful Japanese dish featuring fresh sashimi over rice. Master the art of zuke, as Chef Rika shows us how to marinate lean tuna in her signature soy sauce.
Fukui, a place of rich tradition, natural beauty and pure water, is renowned for its crafts, sake and dinosaur fossils. It's connected to Tokyo by shinkansen, and is a hidden gem worth exploring.
Toyama is famed for its sushi. It has a unique tradition based on the union of fresh seafood and premium rice. The award-winning Chef Kuwakino and our host Yu Hayami unveil flavors crafted by time.
Learn how to cook tempura at home. Chef Saito demonstrates the techniques needed to make crispy tempura using mountain vegetables of spring.
Learn how to cook kabayaki, a savory grilled dish. Chef Saito introduces a recipe with mackerel, helping us to enjoy kabayaki and rice at home.