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Dining with the Chef

The destination this time is Paris, France, the "City of Lights." This center of arts and culture is also known for its residents' exceptional interest in food - and of late, this interest has turned to the authentic washoku made by Japanese chefs in Paris. Thirty years ago, chef Saito started his own career as a chef in Paris, as well. We join him for his return trip, as he explores the ways that modern washoku has evolved as a deeply beloved cuisine in this gourmet capital. In addition, host Yu Hayami joins the upcoming young chef Taku Sekine to visit a farm in Normandy that began growing Kyoto's traditional vegetables in 2016, to introduce casual dishes that combine freshly picked vegetables with French ingredients.

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Dining with the Chef

In this episode, Rick and Patrick will recreate the maze-zushi or mixed sushi that Rika's mother used to make her for dinner. This sushi is vibrant, using the Japanese cuisine principle of five colors. It is perfect if you don't like fish, as it uses chicken and other vegetables. As a side dish, they will make a traditional nutritious spinach dish mixed with tofu and aromatic sesame (spinach shiroae).

  • 2018-12-13T22:30:00-08:00
    NHK-WRLD
  • 2018-12-14T04:30:00-08:00
    NHK-WRLD
  • 2018-12-14T10:10:00-08:00
    NHK-WRLD
  • 2018-12-14T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2018-12-14T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-12-21T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2018-12-28T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2019-01-04T03:30:00-08:00
    KCET-HD