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Dining with the Chef

Chef Saito and Yu Hayami visit the far northern prefecture of Akita and learn about Akita's cooking over two episodes. In this second episode, they learn about koji, used to make indispensable Japanese ingredients like miso, soy sauce, sake, or mirin. The town of Yokote, Akita is famous nationwide for its rice, and the town's food culture features many fermented items based on the use of this exceptional rice has been used to make koji since long ago. By mixing koji and salt, they can make the all-purpose condiment shio-koji that has been sweeping Japan the past few years.

  • 2020-08-10T10:30:00-07:00
    NHK-WRLD
  • 2020-08-10T16:30:00-07:00
    NHK-WRLD
  • 2020-08-10T23:30:00-07:00
    NHK-WRLD
  • 2020-08-11T04:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2020-08-10T23:30:00-07:00
    KCETLINK
  • 2020-08-12T23:30:00-07:00
    KCETLINK
  • 2020-08-21T04:30:00-07:00
    KCET-HD

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.

  • 2020-08-14T00:30:00-07:00
    NHK-WRLD
  • 2020-08-14T12:10:00-07:00
    NHK-WRLD
  • 2020-08-14T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

The main recipe in this episode is tofu hamburger steaks, a healthy variation on the Japanese western-style standard, made with tofu and low-fat ground chicken instead of beef or pork. By steam-frying these hamburger steaks in a frying pan, they'll come out nicely light and juicy, and the sauce that's made for them with ponzu and grated daikon radish gives them a deliciously light, clean flavor. For the sides, they'll also make a pumpkin salad, sugar-glazed carrot and shiitake mushrooms, and sugar snap peas, making for a beautifully colorful spread perfect for spring.

  • 2020-08-17T10:30:00-07:00
    NHK-WRLD
  • 2020-08-17T16:30:00-07:00
    NHK-WRLD
  • 2020-08-17T23:30:00-07:00
    NHK-WRLD
  • 2020-08-18T04:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2020-08-17T23:30:00-07:00
    KCETLINK
  • 2020-08-19T23:30:00-07:00
    KCETLINK
  • 2020-08-28T04:30:00-07:00
    KCET-HD

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.

  • 2020-08-21T00:30:00-07:00
    NHK-WRLD
  • 2020-08-21T12:10:00-07:00
    NHK-WRLD
  • 2020-08-21T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

In this episode, chef Saito makes chawanmushi savory egg custard, known to be a particularly difficult steamed dish to prepare. He teaches how to avoid all the common pitfalls, from the difficulty of maintaining the right temperature to the risk of the custard separating or developing holes. For the side dish, he makes crab rice, a delicious dish prepared in a donabe clay pot. The red of the crab and the green of the mitsuba trefoil sprinkled on top give it a beautifully colorful look, and a hint of ginger serves as a finishing touch to bring the flavor together.

  • 2020-08-24T10:30:00-07:00
    NHK-WRLD
  • 2020-08-24T16:30:00-07:00
    NHK-WRLD
  • 2020-08-24T23:30:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2020-08-24T23:30:00-07:00
    KCETLINK
  • 2020-08-26T23:30:00-07:00
    KCETLINK
  • 2020-09-04T04:30:00-07:00
    KCET-HD

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.

  • 2020-08-28T00:30:00-07:00
    NHK-WRLD
  • 2020-08-28T12:10:00-07:00
    NHK-WRLD
  • 2020-08-28T18:10:00-07:00
    NHK-WRLD

Dining with the Chef

  • 2020-08-31T23:30:00-07:00
    KCETLINK
  • 2020-09-02T23:30:00-07:00
    KCETLINK