Overview
Delicious and healthy Japanese food is catching the attention of global eyes. This program delivers the profound Japanese culinary experience including the background food culture and scientific corroborative of the techniques. Linking with November's theme 'food', we jump out of the studio for this special edition and explore the fun and wisdom of Japanese culinary skills in autumn Hokkaido. Master chef Tatsuo Saito arranges the dishes with fruit of the sea and earth, while introducing the harvesting of potatoes and other vegetables, and the catch of hairy crabs and sea urchin.
-
1 - 1 -
1 - 2Chicken Sukiyaki April 09, 2012
-
1 - 3Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup April 16, 2012
-
1 - 4Okonomiyaki April 23, 2012
-
1 - 5
-
1 - 6
-
1 - 7
-
1 - 8Making Ramen Noodles in Soy Sauce Broth at Home June 04, 2012
-
1 - 9
-
1 - 10
-
1 - 11
-
1 - 12Omuraisu, Sengiri-cut Vegetable Salad July 23, 2012
-
1 - 13Summer Tempura, Clam Miso Soup July 30, 2012
-
1 - 14Oyakodon (Egg and Chicken Rice Bowl), Sunomono August 20, 2012
-
1 - 15
-
1 - 16
-
1 - 17Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin October 01, 2012
-
1 - 18Authentic Japanese Cooking: Simmering Part 2 - Pork Belly October 08, 2012
-
1 - 19 -
1 - 20Rika's TOKYO CUISINE: Korokke with a Trio of Asian Sauces November 05, 2012 -
1 - 21Authentic Japanese Cooking: In Hokkaido November 10, 2012
-
1 - 22
-
1 - 23
-
1 - 24
-
1 - 25
-
1 - 26
-
1 - 27Rika's TOKYO CUISINE: Yakiniku (Japanese-style BBQ) January 14, 2013 -
1 - 28Rika's TOKYO CUISINE: Hamburger Steak with Soy Sauce & Wine Sauce February 04, 2013 -
1 - 29Authentic Japanese Cooking: Tatsuta-age Fried Chicken February 18, 2013 -
1 - 30Rika's TOKYO CUISINE: In Thailand February 24, 2013 -
1 - 31Authentic Japanese Cooking: Kaki-age Tempura February 25, 2013 -
1 - 32Rika's TOKYO CUISINE: Stewed Mackerel with Miso March 04, 2013 -
1 - 33Rika's TOKYO CUISINE: Pasta with Oysters March 11, 2013