00:48:00
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Saison
Saison 13 Episod
- Saison 4 Rika's TOKYO CUISINE: Clam and Burdock Root Rice
- Saison 4 Authentic Japanese Cooking: Tofu hamburger steaks
- Saison 4 Rika's TOKYO CUISINE: Shrimp Doria (Rice gratin with Shrimp)
- Saison 4 Rika's TOKYO CUISINE: Spicy Oyakodon (Rice bowl with Egg and Chicken)
- Saison 4 Authentic Japanese Cooking: Golden-fried Scallops and Shrimps
- Saison 4 Authentic Japanese Cooking: Pressed sushi - Oshizushi with Crab Meat
- Saison 4 Authentic Japanese Cooking: Fluffy Spring Rolls
- Saison 4 Rika's TOKYO CUISINE: Edamame Rice & Steamed Pork, Chicken and Celery
- Saison 4 Authentic Japanese Cooking: Tonkatsu Fried Pork Tenderloin with Panko
- Saison 4 Rika’s TOKYO CUISINE: Hot Pot with Sardine Meatballs ～Tsumire Nabe～
- Saison 4 Authentic Japanese Cooking: Japanese-style Stuffed Cabbage Rolls
- Saison 4 Authentic Japanese Cooking: Artisan edition - Kabayaki (Grilled Unagi Eel)
- Saison 4 Authentic Japanese Cooking: Artisan edition in Shizuoka - Sakura Shrimp
- Saison 4 Rika's TOKYO CUISINE: Rika's Okinawan Cuisine ～Okinawa Soba～
- Saison 4 Authentic Japanese Cooking: Shallow-fried Salmon Fillets
- Saison 4 Rika's TOKYO CUISINE: Chirashi-sushi with Vinegar-marinated Aji
- Saison 4 Authentic Japanese Cooking: Ganmodoki Simmered Tofu Fritters
- Saison 4 Rika's TOKYO CUISINE: Rika's Gyudon (Beef Rice Bowl)
- Saison 4 Rika's TOKYO CUISINE: Yaki-udon (Stir-fried Udon Noodles)
- Saison 4 Rika's TOKYO CUISINE: Pan-steamed Salmon & Cabbage with Miso Sauce
- Saison 4 Authentic Japanese Cooking: Saito's Family Bento Box
- Saison 4 Authentic Japanese Cooking: Cooking Beans with Rice, Sekihan ～Rice with Japanese Red Beans～
- Saison 4 Authentic Japanese Cooking: Artisan edition - Seared Bonito
- Saison 4 Authentic Japanese Cooking: Artisan edition - The Vegetables and Citrus Fruits of Kochi
- Saison 4 Authentic Japanese Cooking: New Year’s Cuisine Part 1
- Saison 4 Rika’s TOKYO CUISINE: Japanese-style Stewed Beef
- Saison 4 Authentic Japanese Cooking: New Year's Cuisine Part 2
- Saison 4 Rika’s TOKYO CUISINE: Yellowtail Teriyaki
- Saison 4 Rika’s TOKYO CUISINE: "Kamo-Nabe" Duck Hot Pot
- Saison 4 Authentic Japanese Cooking: Artisan edition in Chiba - Koedo Kaiseki Cuisine
- Saison 4 Authentic Japanese Cooking: Artisan edition in Chiba - Futomaki Sushi
- Saison 4 Authentic Japanese Cooking: Mizutaki ～Hot Pot with Chicken Broth～
- Saison 4 Rika’s TOKYO CUISINE :Japanese-style Fried Meatballs
- Saison 4 Authentic Japanese Cooking: Ginger Fried Pork
Itadakimasu ! Dining with the Chef - Season 4 Episode 23
0.00 48 Minutten Our theme this episode is seared bonito tuna. We’ll be learning about Kochi Prefecture, located on the Pacific coast and positively overflowing with outstanding seafood, for famously delicious, seared bonito tuna. These fresh and wonderfully fatty tuna are caught with rods and lines, and then briefly grilled to a sear over a straw fire, sealing in the delicious wild tuna flavor that makes this such a popular local dish. We’ll learn from the head chef of one of Kochi’s most famous high-class restaurants, which has been in operation for centuries. We’ll also try moray eel, one of Kochi’s most popular foods, both lightly breaded and deep-fried, and in a hotpot. Finally, in our Master Chef’s World corner, we’ll learn about sawachi-ryori, a style of local cooking that grew out of Kochi’s culture of hospitality.
