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Dining with the Chef

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In DINING WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.

Dining with the Chef  
  • Cook Around Japan: Ise Udon
    Friday, May 24
    8:30 am on NHK 9.4
    Today's recipe: (1) Okonomiyaki (2) Fried Udon Noodles with Curry Sauce. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Cook Around Japan: Ise Udon
    Friday, May 24
    2:30 pm on NHK 9.4
    Today's recipe: (1) Okonomiyaki (2) Fried Udon Noodles with Curry Sauce. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Early Summer Tempura
    Friday, May 24
    5:30 pm on UEN-TV 9.1
    Our theme this episode is deep-frying. We'll be making tempura, an iconic Japanese dish, using ingredients that come into season in spring and early summer. The keys to great tempura are a light, crispy batter and fresh ingredients. The great flavors of the ingredients are emphasized by deep-frying them in batter, for a delicious result. We'll also be making aka-dashi red miso soup with shijimi clams, which goes wonderfully with tempura. The shijimi clams give the soup a great flavor along with the red miso, for the perfect palate cleanser after eating tempura. We hope you'll join us and learn how to make tempura, usually found only at specialty restaurants, at home!
  • Cook Around Japan: Ise Udon
    Friday, May 24
    8:10 pm on NHK 9.4
    Today's recipe: (1) Okonomiyaki (2) Fried Udon Noodles with Curry Sauce. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Early Summer Tempura
    Monday, May 27
    6:30 am on UEN-TV 9.1
    Our theme this episode is deep-frying. We'll be making tempura, an iconic Japanese dish, using ingredients that come into season in spring and early summer. The keys to great tempura are a light, crispy batter and fresh ingredients. The great flavors of the ingredients are emphasized by deep-frying them in batter, for a delicious result. We'll also be making aka-dashi red miso soup with shijimi clams, which goes wonderfully with tempura. The shijimi clams give the soup a great flavor along with the red miso, for the perfect palate cleanser after eating tempura. We hope you'll join us and learn how to make tempura, usually found only at specialty restaurants, at home!
  • Friday, May 31
    8:30 am on NHK 9.4
    Today's recipe: (1) Blanched Sashimi with Shira-ae Sauce (2) Bamboo Shoots with Powdered Bonito. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, May 31
    2:30 pm on NHK 9.4
    Today's recipe: (1) Blanched Sashimi with Shira-ae Sauce (2) Bamboo Shoots with Powdered Bonito. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Okonomiyaki
    Friday, May 31
    5:30 pm on UEN-TV 9.1
    In this episode, we'll be showing how to make two electric griddle dishes perfect for dinner parties. The first of these is okonomiyaki, a popular standard throughout Japan. We'll be mixing vegetables and mentaiko seasoned cod roe into the batter to make the Yukimasa family's okonomiyaki recipe, and we'll show you how to cook it up nice and fluffy. Our second dish is easy fried udon noodles with curry sauce - add curry powder to the same sauce recipe Chef Rika uses for her okonomiyaki, to make fragrant and flavorful fried udon noodles!
  • Friday, May 31
    8:10 pm on NHK 9.4
    Today's recipe: (1) Blanched Sashimi with Shira-ae Sauce (2) Bamboo Shoots with Powdered Bonito. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Saturday, June 1
    2:10 am on NHK 9.4
    Today's recipe: (1) Blanched Sashimi with Shira-ae Sauce (2) Bamboo Shoots with Powdered Bonito. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Okonomiyaki
    Monday, June 3
    6:30 am on UEN-TV 9.1
    In this episode, we'll be showing how to make two electric griddle dishes perfect for dinner parties. The first of these is okonomiyaki, a popular standard throughout Japan. We'll be mixing vegetables and mentaiko seasoned cod roe into the batter to make the Yukimasa family's okonomiyaki recipe, and we'll show you how to cook it up nice and fluffy. Our second dish is easy fried udon noodles with curry sauce - add curry powder to the same sauce recipe Chef Rika uses for her okonomiyaki, to make fragrant and flavorful fried udon noodles!
  • Sekihan - Rice with Japanese Red Beans
    Friday, June 7
    8:30 am on NHK 9.4
    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.
  • Sekihan - Rice with Japanese Red Beans
    Friday, June 7
    2:30 pm on NHK 9.4
    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.
  • Friday, June 7
    5:30 pm on UEN-TV 9.1
    No description available.
  • Sekihan - Rice with Japanese Red Beans
    Friday, June 7
    8:10 pm on NHK 9.4
    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.
  • Sekihan - Rice with Japanese Red Beans
    Saturday, June 8
    2:10 am on NHK 9.4
    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.
  • Monday, June 10
    6:30 am on UEN-TV 9.1
    No description available.
  • Simmered Pacific Saury with Ginger
    Friday, June 14
    8:30 am on NHK 9.4
    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.
  • Simmered Pacific Saury with Ginger
    Friday, June 14
    2:30 pm on NHK 9.4
    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.
  • Friday, June 14
    5:30 pm on UEN-TV 9.1
    No description available.
  • Simmered Pacific Saury with Ginger
    Friday, June 14
    8:10 pm on NHK 9.4
    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.
  • Simmered Pacific Saury with Ginger
    Saturday, June 15
    2:10 am on NHK 9.4
    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.
  • Monday, June 17
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, June 21
    8:30 am on NHK 9.4
    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.
  • Friday, June 21
    2:30 pm on NHK 9.4
    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.
  • Friday, June 21
    5:30 pm on UEN-TV 9.1
    No description available.
  • Friday, June 21
    8:10 pm on NHK 9.4
    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.
  • Saturday, June 22
    2:10 am on NHK 9.4
    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.
  • Monday, June 24
    6:30 am on UEN-TV 9.1
    No description available.
  • Nyumen Noodles with Niboshi Dashi
    Friday, June 28
    8:30 am on NHK 9.4
    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.
  • Nyumen Noodles with Niboshi Dashi
    Friday, June 28
    2:30 pm on NHK 9.4
    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.
  • Friday, June 28
    5:30 pm on UEN-TV 9.1
    No description available.
  • Nyumen Noodles with Niboshi Dashi
    Friday, June 28
    8:10 pm on NHK 9.4
    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.
  • Nyumen Noodles with Niboshi Dashi
    Saturday, June 29
    2:10 am on NHK 9.4
    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.
  • Monday, July 1
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, July 5
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, July 8
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, July 12
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, July 15
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, July 19
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, July 22
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, July 26
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, July 29
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 2
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 5
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 9
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 12
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 16
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 19
    6:30 am on UEN-TV 9.1
    No description available.
  • Friday, August 23
    5:30 pm on UEN-TV 9.1
    No description available.
  • Monday, August 26
    6:30 am on UEN-TV 9.1
    No description available.

 

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  • Early Summer Tempura
    Tuesday, May 21
    12:00 pm on UEN-TV 9.1
    Our theme this episode is deep-frying. We'll be making tempura, an iconic Japanese dish, using ingredients that come into season in spring and early summer. The keys to great tempura are a light, crispy batter and fresh ingredients. The great flavors of the ingredients are emphasized by deep-frying them in batter, for a delicious result. We'll also be making aka-dashi red miso soup with shijimi clams, which goes wonderfully with tempura. The shijimi clams give the soup a great flavor along with the red miso, for the perfect palate cleanser after eating tempura. We hope you'll join us and learn how to make tempura, usually found only at specialty restaurants, at home!
  • Early Summer Tempura
    Tuesday, May 21
    6:00 am on UEN-TV 9.1
    Our theme this episode is deep-frying. We'll be making tempura, an iconic Japanese dish, using ingredients that come into season in spring and early summer. The keys to great tempura are a light, crispy batter and fresh ingredients. The great flavors of the ingredients are emphasized by deep-frying them in batter, for a delicious result. We'll also be making aka-dashi red miso soup with shijimi clams, which goes wonderfully with tempura. The shijimi clams give the soup a great flavor along with the red miso, for the perfect palate cleanser after eating tempura. We hope you'll join us and learn how to make tempura, usually found only at specialty restaurants, at home!
  • Rika's Napolitan
    Monday, May 20
    6:30 am on UEN-TV 9.1
    In this episode, we'll be making Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. Chef Rika will be sharing her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup! We'll also be introducing Japanese-style gratin, another popular comfort food in Japan.
  • Saito's Family Curry Udon
    Friday, May 17
    8:10 pm on NHK 9.4
    Today's recipe: (1) Early Summer Tempura (2) Red Miso Soup with Shijimi Clams. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Rika's Napolitan
    Friday, May 17
    5:30 pm on UEN-TV 9.1
    In this episode, we'll be making Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. Chef Rika will be sharing her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup! We'll also be introducing Japanese-style gratin, another popular comfort food in Japan.
  • Saito's Family Curry Udon
    Friday, May 17
    2:30 pm on NHK 9.4
    Today's recipe: (1) Early Summer Tempura (2) Red Miso Soup with Shijimi Clams. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Saito's Family Curry Udon
    Friday, May 17
    8:30 am on NHK 9.4
    Today's recipe: (1) Early Summer Tempura (2) Red Miso Soup with Shijimi Clams. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Rika's Napolitan
    Tuesday, May 14
    12:00 pm on UEN-TV 9.1
    In this episode, we'll be making Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. Chef Rika will be sharing her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup! We'll also be introducing Japanese-style gratin, another popular comfort food in Japan.
  • Rika's Napolitan
    Tuesday, May 14
    6:00 am on UEN-TV 9.1
    In this episode, we'll be making Napolitan, a Japanese spaghetti dish flavored with tomato ketchup. Chef Rika will be sharing her own original recipe: the secret ingredient is douban-jiang, a spicy chili bean paste that goes perfectly with the sweetness of tomato ketchup! We'll also be introducing Japanese-style gratin, another popular comfort food in Japan.
  • The Classic Nori Bento
    Monday, May 13
    6:30 am on UEN-TV 9.1
    In this episode, Chef Rika will be making nori bento, a beloved home-cooked comfort food. Rice is covered with bonito flakes and sprinkled with soy sauce, then topped with a layer of torn nori seaweed, then covered with another thin layer of rice, to make a beautiful many-layered result. On top of the rice and nori seaweed, we'll be adding two quick and easy old-fashioned bento staples: grilled salmon and tamagoyaki rolled omelet. We'll also be preparing kenchin soup with plenty of delicious vegetables. With granulated dashi, this soup is quick and easy to make!
  • Three Dishes with Spring Vegetables
    Saturday, May 11
    2:10 am on NHK 9.4
    Today's recipe: (1) Rika's Napolitan (2) Scallop and Mushroom Gratin. You can cook modern Japanese home meals by yourself with her fun lesson!
  • Three Dishes with Spring Vegetables
    Friday, May 10
    8:10 pm on NHK 9.4
    Today's recipe: (1) Rika's Napolitan (2) Scallop and Mushroom Gratin. You can cook modern Japanese home meals by yourself with her fun lesson!
  • The Classic Nori Bento
    Friday, May 10
    5:30 pm on UEN-TV 9.1
    In this episode, Chef Rika will be making nori bento, a beloved home-cooked comfort food. Rice is covered with bonito flakes and sprinkled with soy sauce, then topped with a layer of torn nori seaweed, then covered with another thin layer of rice, to make a beautiful many-layered result. On top of the rice and nori seaweed, we'll be adding two quick and easy old-fashioned bento staples: grilled salmon and tamagoyaki rolled omelet. We'll also be preparing kenchin soup with plenty of delicious vegetables. With granulated dashi, this soup is quick and easy to make!
  • Three Dishes with Spring Vegetables
    Friday, May 10
    2:30 pm on NHK 9.4
    Today's recipe: (1) Rika's Napolitan (2) Scallop and Mushroom Gratin. You can cook modern Japanese home meals by yourself with her fun lesson!
  • Three Dishes with Spring Vegetables
    Friday, May 10
    8:30 am on NHK 9.4
    Today's recipe: (1) Rika's Napolitan (2) Scallop and Mushroom Gratin. You can cook modern Japanese home meals by yourself with her fun lesson!
  • The Classic Nori Bento
    Tuesday, May 7
    12:00 pm on UEN-TV 9.1
    In this episode, Chef Rika will be making nori bento, a beloved home-cooked comfort food. Rice is covered with bonito flakes and sprinkled with soy sauce, then topped with a layer of torn nori seaweed, then covered with another thin layer of rice, to make a beautiful many-layered result. On top of the rice and nori seaweed, we'll be adding two quick and easy old-fashioned bento staples: grilled salmon and tamagoyaki rolled omelet. We'll also be preparing kenchin soup with plenty of delicious vegetables. With granulated dashi, this soup is quick and easy to make!
  • The Classic Nori Bento
    Tuesday, May 7
    6:00 am on UEN-TV 9.1
    In this episode, Chef Rika will be making nori bento, a beloved home-cooked comfort food. Rice is covered with bonito flakes and sprinkled with soy sauce, then topped with a layer of torn nori seaweed, then covered with another thin layer of rice, to make a beautiful many-layered result. On top of the rice and nori seaweed, we'll be adding two quick and easy old-fashioned bento staples: grilled salmon and tamagoyaki rolled omelet. We'll also be preparing kenchin soup with plenty of delicious vegetables. With granulated dashi, this soup is quick and easy to make!
  • Hambaagu with Grated Daikon
    Monday, May 6
    6:30 am on UEN-TV 9.1
    Our theme this episode is frying. We'll be making hambaagu with plenty of beef, served with grated daikon radish, for a delicious favorite of kids and adults alike! The hambaagu are made with bread crumbs, eggs, and other ingredients to make them juicy and flavorful, while the grated daikon radish gives these hearty hambaagu a nice light, clean aftertaste. We'll also teach you the secrets of how to prepare hambaagu that are tender enough to cut with chopsticks. For our side dish, we'll be making miso soup with a Western-style twist: bacon and celery! Miso soup works surprisingly well with nearly anything - the rich flavor of the bacon is an especially good match for miso. The soup makes a delicious side dish for our hambaagu, for a perfect pairing.
  • Okinawan Home Cooking
    Saturday, May 4
    2:10 am on NHK 9.4
    Today's recipe: (1) The Classic Nori Bento (2) Kenchin Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Okinawan Home Cooking
    Friday, May 3
    8:10 pm on NHK 9.4
    Today's recipe: (1) The Classic Nori Bento (2) Kenchin Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Hambaagu with Grated Daikon
    Friday, May 3
    5:30 pm on UEN-TV 9.1
    Our theme this episode is frying. We'll be making hambaagu with plenty of beef, served with grated daikon radish, for a delicious favorite of kids and adults alike! The hambaagu are made with bread crumbs, eggs, and other ingredients to make them juicy and flavorful, while the grated daikon radish gives these hearty hambaagu a nice light, clean aftertaste. We'll also teach you the secrets of how to prepare hambaagu that are tender enough to cut with chopsticks. For our side dish, we'll be making miso soup with a Western-style twist: bacon and celery! Miso soup works surprisingly well with nearly anything - the rich flavor of the bacon is an especially good match for miso. The soup makes a delicious side dish for our hambaagu, for a perfect pairing.
  • Okinawan Home Cooking
    Friday, May 3
    2:30 pm on NHK 9.4
    Today's recipe: (1) The Classic Nori Bento (2) Kenchin Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Okinawan Home Cooking
    Friday, May 3
    8:30 am on NHK 9.4
    Today's recipe: (1) The Classic Nori Bento (2) Kenchin Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Dry Curry Rice with Omelet
    Tuesday, April 30
    12:00 pm on UEN-TV 9.1
    Chef Rika prepares her special dry curry rice, made by stir-frying curry and rice together in a frying pan. Alongside the spices, she adds two secret ingredients: sushi vinegar and soy sauce. The dry curry rice is served topped with an omelet, for a wonderfully mild flavor when eaten together. Chef Rika also makes two side dishes: pickled cauliflower, and spinach and tomato soup. Both of these are simple to make, for an easy way to add more healthy vegetables to any meal.
  • Dry Curry Rice with Omelet
    Tuesday, April 30
    6:00 am on UEN-TV 9.1
    Chef Rika prepares her special dry curry rice, made by stir-frying curry and rice together in a frying pan. Alongside the spices, she adds two secret ingredients: sushi vinegar and soy sauce. The dry curry rice is served topped with an omelet, for a wonderfully mild flavor when eaten together. Chef Rika also makes two side dishes: pickled cauliflower, and spinach and tomato soup. Both of these are simple to make, for an easy way to add more healthy vegetables to any meal.
  • Dry Curry Rice with Omelet
    Monday, April 29
    6:30 am on UEN-TV 9.1
    Chef Rika prepares her special dry curry rice, made by stir-frying curry and rice together in a frying pan. Alongside the spices, she adds two secret ingredients: sushi vinegar and soy sauce. The dry curry rice is served topped with an omelet, for a wonderfully mild flavor when eaten together. Chef Rika also makes two side dishes: pickled cauliflower, and spinach and tomato soup. Both of these are simple to make, for an easy way to add more healthy vegetables to any meal.
  • Ryukyu Royal Cuisine
    Saturday, April 27
    2:10 am on NHK 9.4
    Today's recipe: (1) Hambaagu with Grated Daikon (2) Bacon Miso Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Ryukyu Royal Cuisine
    Friday, April 26
    8:10 pm on NHK 9.4
    Today's recipe: (1) Hambaagu with Grated Daikon (2) Bacon Miso Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Dry Curry Rice with Omelet
    Friday, April 26
    5:30 pm on UEN-TV 9.1
    Chef Rika prepares her special dry curry rice, made by stir-frying curry and rice together in a frying pan. Alongside the spices, she adds two secret ingredients: sushi vinegar and soy sauce. The dry curry rice is served topped with an omelet, for a wonderfully mild flavor when eaten together. Chef Rika also makes two side dishes: pickled cauliflower, and spinach and tomato soup. Both of these are simple to make, for an easy way to add more healthy vegetables to any meal.
  • Ryukyu Royal Cuisine
    Friday, April 26
    2:30 pm on NHK 9.4
    Today's recipe: (1) Hambaagu with Grated Daikon (2) Bacon Miso Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Ryukyu Royal Cuisine
    Friday, April 26
    8:30 am on NHK 9.4
    Today's recipe: (1) Hambaagu with Grated Daikon (2) Bacon Miso Soup. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Saikyo-Zuke with Spanish Mackerel
    Tuesday, April 23
    12:00 pm on UEN-TV 9.1
    Our 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. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
  • Saikyo-Zuke with Spanish Mackerel
    Tuesday, April 23
    6:00 am on UEN-TV 9.1
    Our 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. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
  • Saikyo-Zuke with Spanish Mackerel
    Monday, April 22
    6:30 am on UEN-TV 9.1
    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. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
  • Rika's Omelet Rice
    Saturday, April 20
    2:10 am on NHK 9.4
    Today's recipe: (1) Dry Curry Rice with Omelet (2) Pickled Cauliflower Salad (3) Spinach and Tomato Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Rika's Omelet Rice
    Friday, April 19
    8:10 pm on NHK 9.4
    Today's recipe: (1) Dry Curry Rice with Omelet (2) Pickled Cauliflower Salad (3) Spinach and Tomato Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Saikyo-Zuke with Spanish Mackerel
    Friday, April 19
    5:30 pm on UEN-TV 9.1
    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. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
  • Rika's Omelet Rice
    Friday, April 19
    2:30 pm on NHK 9.4
    Today's recipe: (1) Dry Curry Rice with Omelet (2) Pickled Cauliflower Salad (3) Spinach and Tomato Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Rika's Omelet Rice
    Friday, April 19
    8:30 am on NHK 9.4
    Today's recipe: (1) Dry Curry Rice with Omelet (2) Pickled Cauliflower Salad (3) Spinach and Tomato Soup. You can cook modern Japanese home meals by yourself with Rika's fun lesson!
  • Saikyo-Zuke with Spanish Mackerel
    Tuesday, April 16
    12:00 pm on UEN-TV 9.1
    Our 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. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
  • Saikyo-Zuke with Spanish Mackerel
    Tuesday, April 16
    6:00 am on UEN-TV 9.1
    Our 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. We'll be sharing some tips on how to make this fragrant and delicious dish at home. We'll be marinating Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor you'll usually only find at a high-end Japanese restaurant. For our side dish, we'll be making sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
  • Chicken Kuwayak
    Monday, April 15
    6:30 am on UEN-TV 9.1
    Our theme this episode is frying. We'll be making a traditional Japanese dish called kuwayaki: pan-fried chicken with a sweet and savory sauce made with soy sauce, mirin, and sake. The sweet and savory combination of soy sauce and mirin is an iconic Japanese flavor. Today, we'll be marinating chicken and frying it to juicy perfection, adding the sauce to coat as we fry. We'll also be making beautiful, delicious shrimp rice. The pink of the sakura shrimp and the green of the Japanese herb mitsuba come together for a wonderful springtime feel, as well as a great combination of textures and flavors. Join us and enjoy a meal that feels like spring is here!
  • Saturday, April 13
    2:10 am on NHK 9.4
    Today's recipe: (1) Saikyo-zuke with Spanish Mackerel (2) Yakitori-don Grilled Chicken Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, April 12
    8:10 pm on NHK 9.4
    Today's recipe: (1) Saikyo-zuke with Spanish Mackerel (2) Yakitori-don Grilled Chicken Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Chicken Kuwayak
    Friday, April 12
    5:30 pm on UEN-TV 9.1
    Our theme this episode is frying. We'll be making a traditional Japanese dish called kuwayaki: pan-fried chicken with a sweet and savory sauce made with soy sauce, mirin, and sake. The sweet and savory combination of soy sauce and mirin is an iconic Japanese flavor. Today, we'll be marinating chicken and frying it to juicy perfection, adding the sauce to coat as we fry. We'll also be making beautiful, delicious shrimp rice. The pink of the sakura shrimp and the green of the Japanese herb mitsuba come together for a wonderful springtime feel, as well as a great combination of textures and flavors. Join us and enjoy a meal that feels like spring is here!
  • Friday, April 12
    2:30 pm on NHK 9.4
    Today's recipe: (1) Saikyo-zuke with Spanish Mackerel (2) Yakitori-don Grilled Chicken Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Friday, April 12
    8:30 am on NHK 9.4
    Today's recipe: (1) Saikyo-zuke with Spanish Mackerel (2) Yakitori-don Grilled Chicken Rice Bowl. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Chicken Kuwayak
    Tuesday, April 9
    12:00 pm on UEN-TV 9.1
    Our theme this episode is frying. We'll be making a traditional Japanese dish called kuwayaki: pan-fried chicken with a sweet and savory sauce made with soy sauce, mirin, and sake. The sweet and savory combination of soy sauce and mirin is an iconic Japanese flavor. Today, we'll be marinating chicken and frying it to juicy perfection, adding the sauce to coat as we fry. We'll also be making beautiful, delicious shrimp rice. The pink of the sakura shrimp and the green of the Japanese herb mitsuba come together for a wonderful springtime feel, as well as a great combination of textures and flavors. Join us and enjoy a meal that feels like spring is here!
  • Chicken Kuwayak
    Tuesday, April 9
    6:00 am on UEN-TV 9.1
    Our theme this episode is frying. We'll be making a traditional Japanese dish called kuwayaki: pan-fried chicken with a sweet and savory sauce made with soy sauce, mirin, and sake. The sweet and savory combination of soy sauce and mirin is an iconic Japanese flavor. Today, we'll be marinating chicken and frying it to juicy perfection, adding the sauce to coat as we fry. We'll also be making beautiful, delicious shrimp rice. The pink of the sakura shrimp and the green of the Japanese herb mitsuba come together for a wonderful springtime feel, as well as a great combination of textures and flavors. Join us and enjoy a meal that feels like spring is here!
  • Cheese Tonkatsu with Umeboshi
    Monday, April 8
    6:30 am on UEN-TV 9.1
    Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two side dishes: for our first, we'll be making clam and daikon radish soup using fresh asari clams, which come into season in spring. We'll also be making a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. We hope you'll enjoy Rika's cheese tonkatsu teishoku meal set as much as we do!
  • Teriyaki Chicken
    Saturday, April 6
    2:10 am on NHK 9.4
    Today's recipe: (1) Chicken Kuwayaki (2) Rice with Sakura Shrimp. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Teriyaki Chicken
    Friday, April 5
    8:10 pm on NHK 9.4
    Today's recipe: (1) Chicken Kuwayaki (2) Rice with Sakura Shrimp. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Cheese Tonkatsu with Umeboshi
    Friday, April 5
    5:30 pm on UEN-TV 9.1
    Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two side dishes: for our first, we'll be making clam and daikon radish soup using fresh asari clams, which come into season in spring. We'll also be making a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. We hope you'll enjoy Rika's cheese tonkatsu teishoku meal set as much as we do!
  • Teriyaki Chicken
    Friday, April 5
    2:30 pm on NHK 9.4
    Today's recipe: (1) Chicken Kuwayaki (2) Rice with Sakura Shrimp. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Teriyaki Chicken
    Friday, April 5
    8:30 am on NHK 9.4
    Today's recipe: (1) Chicken Kuwayaki (2) Rice with Sakura Shrimp. Why not learn Japanese food culture and try real Japanese dishes at your home!
  • Cheese Tonkatsu with Umeboshi
    Tuesday, April 2
    12:00 pm on UEN-TV 9.1
    Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two side dishes: for our first, we'll be making clam and daikon radish soup using fresh asari clams, which come into season in spring. We'll also be making a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. We hope you'll enjoy Rika's cheese tonkatsu teishoku meal set as much as we do!
  • Cheese Tonkatsu with Umeboshi
    Tuesday, April 2
    6:00 am on UEN-TV 9.1
    Tonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two side dishes: for our first, we'll be making clam and daikon radish soup using fresh asari clams, which come into season in spring. We'll also be making a refreshing nori seaweed salad with a dressing made using sesame oil and sushi vinegar, which goes perfectly with fried dishes. We hope you'll enjoy Rika's cheese tonkatsu teishoku meal set as much as we do!
  • New Fukushima's Cuisine
    Monday, April 1
    6:30 am on UEN-TV 9.1
    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 heading to Iwaki City, which was severely damaged by 2011's Great East Japan Earthquake. In Iwaki City, we'll be visiting some of the people working on new efforts to help Fukushima recover. We'll be making pot-au-feu stew as a collaboration between our chef and the farmers who survived the disaster, using locally grown ingredients like taro root and daikon radish. Finally, dessert will be creme brulee, made with apples grown here in Fukushima. We hope you'll also try making these delicious recipes!