Chef Tetsu of Wolfgang Puck's crudo with the black cod | Courtesy of Life & Thyme

What is Ikejime?

When Chef Tetsu was first presented with a black cod from Seiichi Yokota he said, "I felt like I found a diamond in a bunch of regular fish." Find out the traditional Japanese technique used by Seiichi Yokota to keep his catch fresh and flavorful.

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Sequoia Sake

Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US.

  • 2019-10-20T09:00:00-07:00
    KCET-HD

El Jardín

Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego. Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.

  • 2019-10-27T09:00:00-07:00
    KCET-HD

Mister Jiu's Chinatown

In San Francisco’s Chinatown, Brandon Jew walks the line between his Chinese heritage and his American upbringing with his restaurant, Mister Jiu’s. With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.

  • 2019-11-03T08:00:00-08:00
    KCET-HD

Man'oushe

Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.

  • 2019-11-10T08:00:00-08:00
    KCET-HD