Dining_with_the_chef_950

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.

Upcoming Airdates

Dining with the Chef

This program introduces the worldview and attraction of Japanese cuisine that cares about the overall harmony of a variety of ingredients.

  • 2018-05-25T00:30:00-07:00
    NHK-WRLD
  • 2018-05-25T06:30:00-07:00
    NHK-WRLD
  • 2018-05-25T12:10:00-07:00
    NHK-WRLD

Dining with the Chef

The theme this episode is soaking. Chef Saito makes spinach ohitashi, a very popular home-cooked standard, served with a unique twist: adding Japan's best known edible flower, chrysanthemums, for a beautiful finishing touch. They also make kara-age fried chicken, flavored by soaking the chicken first in a soy sauce-based marinade, with their secret ingredient, Chinese chili oil, rounding out the flavor with just a hint of heat.

  • 2018-05-25T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-05-27T11:00:00-07:00
    KCET-HD
  • 2018-06-01T04:30:00-07:00
    KCET-HD

Dining with the Chef

The theme of this episode is seafood. For the main dish, they'll be making asari littleneck clam rice. Littleneck clams are in season right now, so Rika will be introducing this original recipe inspired by Fukagawa-meshi, some of Tokyo's regional cooking. They'll also be learning how to make a soup with oysters and turnips, which are sweeter and tenderer in the spring, as well as nokke tofu, or tofu topped with whitebait and shrimp, rounding off the three seafood dishes for this episode.

  • 2018-06-01T00:30:00-07:00
    NHK-WRLD
  • 2018-06-01T06:30:00-07:00
    NHK-WRLD
  • 2018-06-01T12:10:00-07:00
    NHK-WRLD
  • 2018-06-01T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

  • 2018-06-08T00:30:00-07:00
    NHK-WRLD
  • 2018-06-08T06:30:00-07:00
    NHK-WRLD
  • 2018-06-08T12:10:00-07:00
    NHK-WRLD
  • 2018-06-08T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2018-06-08T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-06-15T04:30:00-07:00
    KCET-HD

Dining with the Chef

  • 2018-06-22T04:30:00-07:00
    KCET-HD