Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The second course is osuimono (soup). We learn how to make seasonal soup for spring and citrus umami udon.

Let's try popular Japanese rice dishes with Chef Rika! Featured recipes: (1) Bacon and Egg Stir-fried Rice (2) Rice Gratin with White Miso Sauce.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The fourth course is a grilled dish. We learn how to prepare aromatic miso-flavored dishes and miso cream eggs.

Learn how to make mouth-watering beef katsu—beef fried with tempura flour and panko breadcrumbs—using Chef Rika's recipe. And afterwards, try matcha ice cream.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The fifth course is a simmered dish. Learn the art of simmering vegetables to bring out their inherent flavor.

Discover how sashimi can be served as Italian carpaccio, with a Japanese twist. Plus, we'll use butter and soy sauce to boost the flavor of mushrooms. Enjoy Chef Rika's eye-opening recipes!

Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Chilled Ramen Noodles (2) Chilled Tofu.

Chef Rika shows us how to use various summer vegetables, such as eggplant, bell pepper and edamame. We try a dish that's a favorite with Rika's family.

Learn how to make Chef Rika's flavorful meatballs, mixed with crunchy ginger. Rika also makes a fragrant soup, with fluffy shrimp balls. Have fun making meatballs in two very different styles.

Let's embark on an exploration of food from the era of the samurai. In Kanazawa, you can enjoy dishes that lords and samurai used to love—and newly evolved local cuisine too!

Meet traditional yet innovative artisans in Kanazawa. This is a story of people constantly breathing new life into historical food culture, connecting the past to the future.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The sixth course is a fried dish. Learn to make fried dishes with two beautiful sauces, perfect for celebrations.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The seventh course is rice with konomono. Learn to cook a luxury rice dish in a donabe earthenware pot.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. Today's courses are extra editions: sunomono and hashiyasume. Learn to make two refreshing dishes with vinegar.

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals. The final course is dessert. Learn to make a refreshing matcha jelly and a warm dessert soup with a chewy texture.

Japanese curry rice is characterized by a thick sauce and chunky ingredients. Here is Rika's recipe, which uses a commercial curry roux with additional spices and a particular way of cutting vegetables.

Rika has a delicious and easy recipe for making teriyaki sauce from scratch. Together with Patrick, we learn a classic Japanese dish, "Fish Teriyaki."

Instant ramen, a food that originated in Japan, continues to evolve throughout the world. Rika will show you simple techniques you can use to transform it into a restaurant-quality dish.

Let's visit a kaiseki restaurant in Asakusa, Tokyo. Chef Saito shows us how to enjoy a traditional kaiseki meal, and explains how to cook it yourself at home.

Kushi-age is a dish where various ingredients are skewered, coated in batter and deep-fried. Rika prepares each ingredient differently, and adds a twist with a unique sauce, for diverse flavors.

Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) White Miso Ozoni (2) Isobeyaki with Sweet and Savory Butter Sauce.

Let's review the basics of Japanese cooking, with chef Rika. In this third episode, we focus on the utensils a novice chef needs to start cooking Japanese cuisine, such as a knife and chopsticks.

Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup.

A plump and juicy hamburger steak, with a careful balance between different meats. Plus, a carrot soup flavored with Japanese dashi. Rika shares her cherished family recipes.

Cook healthy stir-fries with Rika's recipes. One has sukiyaki beef, vegetables and a sunny-side-up egg. The other has garlic and dashi spinach. The key is to use minimal oil, and control the heat!

Urayasu, outside Tokyo, is now an urban leisure town, but for decades it was a fishing village. Yu Hayami discovers the unique food culture of Chiba Prefecture.

Hokkaido Prefecture is a treasure trove of seafood. Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine.

Hokkaido Prefecture is full of fascinating seafood. Join Chef Hayashi as he explores Hakodate's unique food culture, including ikameshi, a beloved food made with squid.