Upcoming Airdates

Dining with the Chef

  • 2019-12-06T03:30:00-08:00
    KCET-HD

Dining with the Chef

In this two-week special episode, chef Saito and host Yu Hayami step out of the studio and visit the Kamakura and Shonan regions of Kanagawa, introducing the wonders of the local ingredients. On the second episode, the duo heads to Shonan to enjoy the summer flavors native to Sagami Bay. The complex underwater terrain and the Kuroshio current makes the bay a prime fishing ground, which is a home to about 1300 species of fish of which 300 varieties are caught. Shirasu small sardines caught in Sagami is particularly famous across Japan, and eating these raw is a Shonan specialty.

  • 2019-12-06T04:30:00-08:00
    NHK-WRLD
  • 2019-12-06T10:10:00-08:00
    NHK-WRLD
  • 2019-12-06T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2019-12-09T22:30:00-08:00
    KCETLINK
  • 2019-12-11T22:30:00-08:00
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  • 2019-12-20T03:30:00-08:00
    KCET-HD

Dining with the Chef

In this episode, Chef Saito makes oden, simmering meat, seafood, vegetables, and other items in a pot of hot dashi broth. Simmering these items together helps them share their delicious flavors and pick up the great flavor of the simmering broth, while the simmering broth gets the flavors of the other ingredients at the same time - it's the secret to why oden is so delicious.

  • 2019-12-12T22:30:00-08:00
    NHK-WRLD
  • 2019-12-13T04:30:00-08:00
    NHK-WRLD
  • 2019-12-13T10:10:00-08:00
    NHK-WRLD
  • 2019-12-13T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2019-12-13T03:30:00-08:00
    KCET-HD

Dining with the Chef

  • 2019-12-16T22:30:00-08:00
    KCETLINK
  • 2019-12-18T22:30:00-08:00
    KCETLINK

Dining with the Chef

In this episode chef Rika Yukimasa and Patrick Harlan make Japanese-style fried meatballs. Rika's mother taught her this unique recipe, where instead of stewing them, the meatballs are fried. By pre-heating onions in the microwave, their flavor can be integrated into the meat more easily. To add seasoning, she uses soy sauce, ginger, and nutmeg to give the flavor plenty of complexity. They also focus on side dish soups made with ginger, and showing a simple recipe for one of the many different Japanese dishes made with ginger.

  • 2019-12-19T22:30:00-08:00
    NHK-WRLD
  • 2019-12-20T04:30:00-08:00
    NHK-WRLD
  • 2019-12-20T10:10:00-08:00
    NHK-WRLD
  • 2019-12-20T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2019-12-23T22:30:00-08:00
    KCETLINK
  • 2019-12-25T22:30:00-08:00
    KCETLINK
  • 2020-01-03T03:30:00-08:00
    KCET-HD

Dining with the Chef

In this episode, chef Saito makes simmered kinki fish, considered one of Japan's finest simmered dishes. One distinctive quality of Japan's simmered fish dishes is that they are often cooked gently in a small amount of broth, rather than boiling for a long time in a lot of broth to heavily flavor the fish - even after the fish simmer, they still retain much of their original flavor, with only the outermost layer of the fish being seasoned by the simmering broth. Chef Saito teaches the secrets of great simmered fish prepared this way.

  • 2019-12-26T22:30:00-08:00
    NHK-WRLD
  • 2019-12-27T04:30:00-08:00
    NHK-WRLD
  • 2019-12-27T10:10:00-08:00
    NHK-WRLD
  • 2019-12-27T16:10:00-08:00
    NHK-WRLD

Dining with the Chef

  • 2019-12-30T22:30:00-08:00
    KCETLINK
  • 2020-01-01T22:30:00-08:00
    KCETLINK