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- Stagione 0 2013-02-24
- Stagione 1 2012-04-02
- Stagione 2 2013-04-01
- Stagione 3 2014-04-07
- Stagione 4 2015-04-03
- Stagione 5 2016-04-08
- Stagione 6 2017-04-07
- Stagione 7 2018-04-06
- Stagione 8 2019-04-05
- Stagione 9 2020-04-03
- Stagione 10 2021-04-27
- Stagione 11 2022-04-05
- Stagione 12 2023-04-18
- Stagione 13 2024-04-09
Stagione 13 Episodiu
- Stagione 3 Rika's TOKYO CUISINE: Tonkatsu Sandwiches
- Stagione 3 Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock)
- Stagione 3 Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi
- Stagione 3 Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki
- Stagione 3 Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce
- Stagione 3 Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice
- Stagione 3 Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings)
- Stagione 3 Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers
- Stagione 3 Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes)
- Stagione 3 Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)
- Stagione 3 Authentic Japanese Cooking: Artisan edition - Soba noodles
- Stagione 3 Authentic Japanese Cooking: Vinegar-marinated Aji Salad
- Stagione 3 Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame
- Stagione 3 Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce
- Stagione 3 Rika's TOKYO CUISINE: Rika's California Roll Trio
- Stagione 3 Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken
- Stagione 3 Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet)
- Stagione 3 Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef
- Stagione 3 Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles
- Stagione 3 Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines
- Stagione 3 Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries
- Stagione 3 Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms
- Stagione 3 Rika's TOKYO CUISINE: Rika's Champon Noodles
- Stagione 3 Authentic Japanese Cooking: Artisan edition - Sushi
- Stagione 3 Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup
- Stagione 3 Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth
- Stagione 3 Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura
- Stagione 3 Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves
- Stagione 3 Authentic Japanese Cooking: Marinating - Yuan-yaki
- Stagione 3 Authentic Japanese Cooking: Hot Pot Cooking
- Stagione 3 Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot)
- Stagione 3 Authentic Japanese Cooking: Artisan edition in Akita - Koji
Itadakimasu ! Dining with the Chef - Season 3 Episode 2
0.00 48 minuti The theme for this episode is "cutting".
We take a look at ushio-jiru soup using an in-season fish, sea bream. We'll show you how to fillet a sea bream and create a delicious soup with a fantastic aroma. It's garnished with iris-shaped udo and rapini to add a lovely touch of spring.
The second dish is rice with sea bream, which uses dashi and leftover fish from the ushio-jiru soup, bringing out the umami of the sea bream.
