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Dining with the Chef introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In Dining with the Chef, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.

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Dining with the Chef

The prefecture of Okinawa at the southern tip of Japan once flourished as the independent Ryukyu Dynasty, and its unique and colorful culture remains to this day. Ayaka Yamamoto is a legendary chef who draws on the traditions of the Ryukyu Dynasty for modern Ryukyu cuisine. In this first episode, she prepares three dishes. The first of these is minudaru, a dish made by topping steamed pork with plenty of black sesame.

  • 2019-04-26T00:30:00-07:00
    NHK-WRLD
  • 2019-04-26T06:30:00-07:00
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  • 2019-04-26T12:10:00-07:00
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  • 2019-04-26T18:10:00-07:00
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Dining with the Chef

Chef Rika prepares her special dry curry rice, made by stir-frying curry and rice together in a frying pan. Alongside the spices, she adds two secret ingredients: sushi vinegar and soy sauce. The dry curry rice is served topped with an omelet, for a wonderfully mild flavor when eaten together. Chef Rika also makes two side dishes: pickled cauliflower, and spinach and tomato soup. Both of these are simple to make, for an easy way to add more healthy vegetables to any meal.

  • 2019-04-26T04:30:00-07:00
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Dining with the Chef

  • 2019-04-29T23:30:00-07:00
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  • 2019-05-01T23:30:00-07:00
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  • 2019-05-03T04:30:00-07:00
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Dining with the Chef

In part two of this special, viewers learn more about Ryukyu Cuisine, the unique food culture developed in the Ryukyu Kingdom through exposure to Japanese, Chinese, and Southeast Asian cultures. Host Yu Hayami visits Ayaka Yamamoto, the leading authority on the traditional cuisine of the Ryukyu Islands, and both learn about the essence of Ryukyu culture and cuisine, while sharing Okinawa's food culture with the world. In this second episode, viewers learn about Ryukyu home cuisine, including how to make three dishes: fu-irichi, bira-garamachi, and kufa-jushi.

  • 2019-05-03T00:30:00-07:00
    NHK-WRLD
  • 2019-05-03T06:30:00-07:00
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  • 2019-05-03T12:10:00-07:00
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  • 2019-05-03T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2019-05-06T23:30:00-07:00
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  • 2019-05-08T23:30:00-07:00
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  • 2019-05-10T04:30:00-07:00
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Dining with the Chef

  • 2019-05-13T23:30:00-07:00
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  • 2019-05-15T23:30:00-07:00
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  • 2019-05-17T04:30:00-07:00
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Dining with the Chef

  • 2019-05-20T23:30:00-07:00
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  • 2019-05-22T23:30:00-07:00
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