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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 24
0.00 48 Minutten Our theme this episode is cooking with the su-mikan fruits of Kochi. Kochi is not only a major producer of yuzu, a su-mikan fruit that has garnered attention worldwide of late, but with its plentiful sunlight and clean, pure water, Kochi is a veritable agricultural treasure trove. These su-mikan fruits such as yuzu, encompass a huge number of fruits such as bushukan, naoshichi, and hanayu. We’ll learn from a master chef who has learned in his 45-year career how best to use this abundant variety of local produce as different varieties come into season throughout the year.
