LAST EPISODE
S15 E14 Ā· Authentic Japanese Cooking: Horse Mackerel Sanga-yaki
0.0/10September 1, 2026
28m
Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
LAST EPISODE
September 1, 2026
28m
Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup
Apr 2, 2012
Chef Tatsuo Saito shows us how to make a light, soft and healthy Japanese Teriyaki Hamburger Steak. He serves it with Garlic Chives with Grated Daikon Radish that's easy on the digestion and Cabbage Miso Soup.
Chicken Sukiyaki
Apr 9, 2012
Chef Rika Yukimasa visits a sukiyaki beef hot-pot restaurant that's popular with foreign tourists and builds on this traditional cuisine to devise a Chicken Sukiyaki from poultry, leeks and other ingredients that are easy to find abroad.
Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup
Apr 16, 2012
Chef Saito grills fresh salmon with yuzu citrus, in a classic style called Yuan-yaki. He also cooks "Green Peas and Rice" and "Egg Drop Soup", and each menu item welcomes the new taste of spring.
Okonomiyaki
Apr 23, 2012
Chef Yukimasa cooks Okonomiyaki, what she calls "Japanese healthy pizza." It's one of the most popular cheap and casual dishes. She explores professional techniques for making Okonomiyaki, and its history at an authentic Okonomiyaki restaurant.
Soy Beans and Rice, Mushroom and Sweet Potato Miso Soup, Fresh Cod Simmered in Soy Sauce, Eggplant and Tuna Salad
Apr 30, 2012
'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.
Ginger Pork, Pickled Cabbage, Tomato and Bacon Miso Soup
May 7, 2012
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.
Nanban-zuke Fried Fish in Sweet Vinegar, Avocado and Grapefruit with Wasabi Soy Sauce, Okra Miso Soup
May 14, 2012
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.
Making Ramen Noodles in Soy Sauce Broth at Home
Jun 4, 2012
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.
SautƩed Tofu Crumbles, Tomato with Tofu Sauce, Tofu "Ice Cube" and Chilled Corn Soup
Jun 11, 2012
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.
Izakaya Small Plates: Ham-katsu (Ham Cutlets), Potato Salad, Onigiri Rice Balls
Jun 25, 2012
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.
Country-style Miso-flavored Eggplant, Octopus and Cucumber with Vinegar Dressing, Clear Soup with Asparagus
Jul 16, 2012
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.
Omuraisu, Sengiri-cut Vegetable Salad
Jul 23, 2012
"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!
Summer Tempura, Clam Miso Soup
Jul 30, 2012
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.
Oyakodon (Egg and Chicken Rice Bowl), Sunomono
Aug 20, 2012
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!
Chicken Wings and Soy Beans, Blanched Lettuce with Ponzu Soy Sauce, Cold Cucumber Miso Soup
Aug 27, 2012
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!
Rika's bean curry, Avocado and tomato salad, Shiratama-dango (Rice dumplings)
Sep 10, 2012
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.
Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin
Oct 1, 2012
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.
Authentic Japanese Cooking: Simmering Part 2 - Pork Belly
Oct 8, 2012
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.
Rika's TOKYO CUISINE: Nabe hot-pot: Shrimp and Chicken meatballs, Cucumber and Egoma Salad with Sesame Oil Dressing
Oct 15, 2012
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's TOKYO CUISINE: Korokke with a Trio of Asian Sauces
Nov 5, 2012
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!
Authentic Japanese Cooking: In Hokkaido
Nov 10, 2012
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.
Authentic Japanese Cooking: Grilling & SautƩing Part 1 - Aji horse mackerel
Nov 19, 2012
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.
Authentic Japanese Cooking: Grilling & SautƩing Part 2 - Chicken Kuwayaki
Nov 26, 2012
Kuwayaki is said to be the original "teriyaki" dish, now loved all over the world. Chicken is first sautƩed, 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.
Rika's TOKYO CUISINE: New Year Party! / Chirashi-sushi & Deep-fried Shrimp
Dec 17, 2012
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 !
Authentic Japanese Cooking: Steaming Part 1 - Chawan Mushi Savory Custard
Dec 24, 2012
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.
Authentic Japanese Cooking: Steaming Part 2 - Kabura-mushi (Steamed Grated Turnip)
Dec 31, 2012
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.
Rika's TOKYO CUISINE: Yakiniku (Japanese-style BBQ)
Jan 14, 2013
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!
Rika's TOKYO CUISINE: Hamburger Steak with Soy Sauce & Wine Sauce
Feb 4, 2013
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!
Authentic Japanese Cooking: Tatsuta-age Fried Chicken
Feb 18, 2013
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!
Rika's TOKYO CUISINE: In Thailand
Feb 24, 2013
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.
Authentic Japanese Cooking: Kaki-age Tempura
Feb 25, 2013
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!
Rika's TOKYO CUISINE: Stewed Mackerel with Miso
Mar 4, 2013
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.
Rika's TOKYO CUISINE: Pasta with Oysters
Mar 11, 2013
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.
