Dining with the Chef

'Five tastes, five colors' with ingredients from both sea and mountains is the secret of Japanese-style cuisine's balanced nutrition. The representative dish this week is fish boiled in soy broth.

Chef Saito will share his knowledge with you, enabling you to cook perfect Ginger Pork at home without fail. He utilizes every part of the cabbage, serving the leaves in a salad and then pickling the core to serve alongside the pork. Tomato and Bacon Miso Soup rounds out this hearty early summer lunch menu.

Master Chef Saito demonstrates how to cook the authentic Japanese dish Nanban-zuke -- fried fish in sweet vinegar. He also prepares Avocado and Grapefruit with Wasabi Soy Sauce, and Okra Miso Soup. Both of these please our palates with refined flavors.

Chef Rika Yukimasa will cook "Shoyu Ramen", Japanese ramen noodles in soy sauce broth which have become increasingly popular and are often spotted on menus in Paris, London, and New York. Shoyu ramen is healthy and easy to make at home.

Chef Tatsuo Saito will cook a tofu set meal which consists of "stir-fry tofu crumbles", "tomato with sweet tofu sauce" and "tofu and chilled corn soup". Tofu is one of the healthiest Japanese ingredients.

Chef Rika Yukimasa will introduce you to how to make the popular classic izakaya dishes easily; Rika style ham cutlets, potato salad, and onigiri rice balls. And we explore the original Izakaya culture at a typical Japanese Izakaya crowded with many office workers.

Master chef Saito will teach you how to cook eggplant as a satisfying and summery main dish. He'll also introduce you to a vinegar-dressed salad and a refreshing lemon-scented soup.

"Yoshoku" is a unique type of cuisine where Western dishes have been adapted to suite Japanese tastes. Let's cook one of the most popular yoshoku dishes, omuraisu with chef Rika Yukimasa!

Today's theme is tempura, the king of "Washoku". Master chef Saito will teach you how to fry tempura professionally! Using seasonal vegetables will make tempura so summery! Let's deep-fry it so it is very dry and crispy.

Chef Rika Yukimasa shows you how to cook oyakodon, chicken and egg rice bowl at home. Side dish is sunomono, vinegar dressed salad. They give you the energy to get through the hot summer!

Our main dish is Simmered Chicken Wings and Soybeans, very nutritious with both animal and plant protein. For the salad, lettuce is used. It is served with ponzu, a very light citrus soy sauce. A cucumber miso soup, served cold, helps to alleviate the summer heat!

Chef Rika Yukimasa shows you a nutritious, healthy curry that allows you a well-balanced meal, a ethnic style salad that compliments the curry and a Japanese sweet with green tea. Each dish utilizes lots of Japanese healthy cooking ideas.

Professional chef Mr. Saito will teach you Japanese cooking techniques. Today, in the primary simmering lesson, we'll learn how to simmer food with light seasonings. Kabocha pumpkin is delicately seasoned with soy sauce and sugar to highlight the pumpkin's original flavor.

Our second session in simmering, with rich seasonings. Even the though the taste is rich, it's still Japanese cuisine! Chef Saito will teach you how to simmer a fresh, fatty pork belly.

Japanese people loves Nabe hot pot! Because there is a functional reason that we can eat not only a good balance of vegetables, meat, and seafood, but also warm ourselves. Rika will teach you her original nabe, a fusion of Taiwanese nabe and Japanese nabe.

Rika will teach us how to make korroke, Japanese potato croquets, with her original Asian sauces. Crispy bread crumbs outside and fluffy potato inside, with sweet onion and juicy ground beef. Everyone from children to adults, love this combination. Korroke can be a fabulous dish for your parties at home! So give it a try!

Delicious and healthy Japanese food is catching the attention of global eyes. This program delivers the profound Japanese culinary experience including the background food culture and scientific corroborative of the techniques. Linking with November's theme 'food', we jump out of the studio for this special edition and explore the fun and wisdom of Japanese culinary skills in autumn Hokkaido. Master chef Tatsuo Saito arranges the dishes with fruit of the sea and earth, while introducing the harvesting of potatoes and other vegetables, and the catch of hairy crabs and sea urchin.

The grilled fish, are prepared displaying a curvature in their body, as if they are swimming in the sea. Japanese grilled fish are very artistic! Today, Chef Saito is cooking the fish with a traditional Shichirin, a portable cooking stove, with charcoal.

Kuwayaki is said to be the original "teriyaki" dish, now loved all over the world. Chicken is first sautéed, then basted and glazed to a glossy sheen with a rich, sweet soy sauce.It is a satisfying main dish, and is well complemented by cooked white rice.

The most important holiday for Japanese people is January 1st, New Year's day. On that day, they celebrate with family by eating osechi - traditional New Year foods. It is a hassle to make an authentic osechi meal. So this time, Rika will introduce easier recipes instead. But they are just as gorgeous as traditional osechi !

We'll be making Chawan Mushi, a savory egg custard. There are lots of ingredients in it, and it's exciting to see what's in the custard... like a treasure box. The various textures elevate the Chawan Mushi. Enjoy Japanese winter comfort food.

The ice formed on water, or a snowy winter scene. The sweetness of the winter turnip is highlighted by grating it, and it is steamed into an attractive airy mound. Silvery ankake tastes of dashi, and it is accentuated with the heat of the wasabi. It is a very good balance in taste.

Yakiniku is basically a very simple dish of grilled meat. So, today's point is Rika's original sauce that she developed through trial and error! We are sure you will be addicted to her original sauce once you try it and then you can't stop eating!

Today's main dish is Japanese hamburger steak, "hambagu"! One of the most popular dishes served in Japanese homes. Rika's hambagu is a thick, fluffy patty which is cooked in a frying pan. The meat juice is sealed into the hambagu, and it's delicious when combined with the flavor of soy sauce and wine!

Ginger and soy sauce are the keys to delicious tatsuta-age. This represents scenery with autumn foliage. Tatsuta-age and rice are the best match! We will introduce a recipe for a combination of tatsuta-age and rice!

A special edition of 'Itadakimasu!' from Chang Mai, Thailand. From street food to home cooking, the secrets of healthy Thai dishes are uncovered. And we bring you Chef Rika Yukimasa's TOKYO CUISINE, this time fusing Thai ingredients to Japanese menus.

Kaki-age is usually made by combining small pieces of seafood and vegetables with batter and deep-frying it. It is a well-known variety of tempura. With one bite, you can enjoy various flavors in your mouth. Crispy and satisfying, kaki-age has become a main dish. The second was the soba noodles with kaki-age. It's a traditional Japanese soba dish. You won't forget the deliciousness!

Japanese love fish. Rika will teach you a stewed fish recipe you can make at home. Today's theme is the standard home-made dish, Misoni, Stewed Mackerel with Miso! Rika's recipe is Korean-style and spicy so it is good for people who are not so keen on fish.

Japanese adore Italian food. Today, Rika is teaching us something she loves to eat, Japanese-style pasta. The perfectly cooked, al dente spaghetti, is combined with nutritious, seasonal oysters. Enjoy them hot and dressed with soy-sauce and olive oil.