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Dining with the Chef

Latest Episodes

This second episode is dedicated to the Ise-Shima, Mie area of central Japan, where the G7 Summit will be held and has long been a beloved traditional sightseeing destination. They'll learn from an expert how to make Ise Udon, a local noodle dish served to weary travelers to rejuvenate their minds and bodies. We'll also learn all about how to eat it from the "Ise Udon Ambassador," including easy instructions for how to make your own Ise Udon at home. For our second dish, we'll be focusing on Tekone Sushi, made with some of Ise-Shima's famously fresh and delicious seafood.

The theme for this episode is "cooking rice," and the Japanese celebratory staple sekihan rice will be introduced. Its chewy texture is beloved all across Japan. The chef and host will teach the secrets to making the azuki beans a beautiful red, and the trick to making sesame salt, the perfect finishing touch to bring out the natural sweetness of the beans. It will be made in a special way that even Japanese people don't know about! For the side dish, they'll be making simmered shrimp coated with egg.

The theme for this episode is "cooking rice," and the Japanese celebratory staple sekihan rice will be introduced. Its chewy texture is beloved all across Japan. Chef Saito and Yu Hayami teach the secrets to making the azuki beans a beautiful red, and the trick to making sesame salt, the perfect finishing touch to bring out the natural sweetness of the beans. It will be made in a special way that even Japanese people don't know about. For the side dish, they make simmered shrimp coated with egg.

WGBY Create
Tue Sep 10th, 8:00am
Tue Sep 10th, 2:00pm

In this two-part episode, our host Yu Hayami will be visiting the Tango region of Kyoto Prefecture, known as the "back room of Kyoto" and home to many developments in Japanese cuisine over the years. This region has long enjoyed incredible natural beauty and bounty from both land and sea, such as Amanohashidate - considered one of Japan's three most beautiful views - as well as outstanding foods like premium "taiza-gani" snow crab, and Tango's unparalleled koshihikari rice.

In this two-part episode, host Yu Hayami visits the Tango region of Kyoto Prefecture, known as the "back room of Kyoto" and home to many developments in Japanese cuisine over the years. This region has long enjoyed incredible natural beauty and bounty from both land and sea, such as Amanohashidate - considered one of Japan's three most beautiful views - as well as outstanding foods like premium "taiza-gani" snow crab, and Tango's unparalleled koshihikari rice.

The island of Kyushu at the southwest end of Japan is home to the prefecture of kumamoto. One thing that draws people to the area is its outstanding local cuisine, featuring the finest ingredients from both land and sea. To learn more about Kumamoto's cuisine, host Yu Hayami visits one of Kumammoto's preeminent chefs. In this episode, they make Dago soup, a traditional dish made with plenty of spring vegetables from Kumamoto, as well as mustard miso-stuffed lotus roots, an iconic local favorite.

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