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Сезона 13 Епизода
- Сезона 2 Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
- Сезона 2 Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
- Сезона 2 Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
- Сезона 2 Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
- Сезона 2 Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
- Сезона 2 Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
- Сезона 2 Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
- Сезона 2 Rika's TOKYO CUISINE: Rika's Ma Po Tofu
- Сезона 2 Rika's TOKYO CUISINE: Healthy Summer Party Menu
- Сезона 2 Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
- Сезона 2 Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
- Сезона 2 Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
- Сезона 2 Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
- Сезона 2 Rika's TOKYO CUISINE: Spicy Summer Dishes
- Сезона 2 Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
- Сезона 2 Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
- Сезона 2 Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
- Сезона 2 Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
- Сезона 2 Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
- Сезона 2 Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
- Сезона 2 Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
- Сезона 2 Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
- Сезона 2 Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
- Сезона 2 Rika's TOKYO CUISINE: Udon Hot Pot
- Сезона 2 Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
- Сезона 2 Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
- Сезона 2 Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
- Сезона 2 Rika's TOKYO CUISINE: "Cream Stew" with Oysters
- Сезона 2 Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
- Сезона 2 Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
- Сезона 2 Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
- Сезона 2 Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
- Сезона 2 Authentic Japanese Cooking: Wrapping : Chakin sushi
Itadakimasu ! Dining with the Chef - Season 2 Episode 29 Епизода 29
0.00 48 минута The theme for this episode is Dressing Techniques (Part 1).
Japanese cuisine contains a magnificent array of aemono, or dressed dishes. Here we will take a look at one of such dishes known as shiraae. Vegetables and seafood, such as tuna, cuttlefish, and scallops, are colorfully dressed using a paste made from tofu. Another variation is a tofu paste and persimmon aemono, which is also wonderful as either an appetizer or dessert.
