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Dining with the Chef

Alongside the dashi made from bonito flakes and kombu kelp, there is another dashi beloved by the people of Japan: iriko dashi, made from iriko, or dried baby sardines. In this episode, follow chef Yuri Nomura on her travels in Kagawa Prefecture as she learns more about iriko dashi, visiting people who make delicious iriko. Kagawa is famous for udon noodles, and there are udon noodle shops in Kagawa that make their soup with dashi made using only the finest iriko. She visits the fishers and processing plant to discover the secrets behind this clear yet rich and flavorful dashi broth, and finds out how to pre-treat the baby sardines to avoid any "fishy" off flavors, for delicious rice cooked with plenty of iriko - a local favorite. Chef Nomura also learn about a great blend of iriko and nuts that goes perfectly with drinks, and which makes a great first step into working with iriko.

Upcoming Airdates

Dining with the Chef

Our host Yu Hayami is off to visit the cities of Aizuwakamatsu and Iwaki, in Fukushima Prefecture, and she'll be sharing the joys of Fukushima's food with us. In this episode, we'll be exploring Aizuwakamatsu, an old capital city that gave rise to Japan's samurai culture. Our trip starts with iconic sights like Tsuruga Castle and the old-fashioned townscape of Nanokamachi Street, and we'll be taking a close look at the traditional techniques and traditional culture of wagashi sweets and Aizu Lacquerware.

  • 2019-03-25T23:30:00-07:00
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  • 2019-03-27T23:30:00-07:00
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  • 2019-03-29T04:30:00-07:00
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Dining with the Chef

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

  • 2019-04-08T23:30:00-07:00
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  • 2019-04-10T23:30:00-07:00
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  • 2019-04-12T04:30:00-07:00
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Dining with the Chef

  • 2019-04-15T23:30:00-07:00
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  • 2019-04-17T23:30:00-07:00
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Dining with the Chef

The theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto to slowly marinate meat or fish before grilling it. Chef Saito and Yu Hayami share tips on how to make this fragrant and delicious dish at home. They marinate Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor usually only found at a high-end Japanese restaurant. For the side dish, they make sake-steamed clams and spring cabbage.

  • 2019-04-19T04:30:00-07:00
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