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Dining with the Chef

Latest Episodes

Mt. Fuji has long been a popular destination for visitors from overseas. The area around the foot of the mountain deserves a closer look, as well, for its rich natural features and outstanding food culture. For this two-part segment Cook Around Japan, our host Yu Hayami will be visiting Yamanashi and Shizuoka, the prefectures that border Mt. Fuji. In this first episode, we'll be visiting Yamanashi, the heart of the Japanese wine industry, which has come to be known for world-class wine in recent years.

Mt. Fuji has long been a popular destination for visitors from overseas. The area around the foot of the mountain deserves a closer look, as well, for its rich natural features and outstanding food culture. For this two-part segment Cook Around Japan, our host Yu Hayami will be visiting Yamanashi and Shizuoka, the prefectures that border Mt. Fuji. In this second episode, we'll be visiting Shizuoka's Suruga Bay, one of Japan's preeminent fishing destinations, to enjoy the area's incredible seafood.

The island of Kyushu at the southwest end of Japan is home to the prefecture of kumamoto. One thing that draws people to the area is its outstanding local cuisine, featuring the finest ingredients from both land and sea. To learn more about Kumamoto's cuisine, host Yu Hayami visits one of Kumammoto's preeminent chefs. In this episode, they make Dago soup, a traditional dish made with plenty of spring vegetables from Kumamoto, as well as mustard miso-stuffed lotus roots, an iconic local favorite.

The theme of this episode is deep-frying. They'll be working with mushrooms, in season for fall, and making Autumn Kakiage mixed tempura with a variety of ingredients, like lotus root, maitake mushrooms, scallops, shrimp, and more, for a deliciously crunchy and colorful dish. A variation on the recipe will also be made, letting the flavor of nori shine in the chicken tenderloin nori-fry.

Our theme this episode is deep-frying. We'll be making crispy fried swordfish, served with a thick an sauce full of the rich flavor of dashi and plenty of vegetables. This hot, delicious dish is certain to warm both the body and soul in the cold of winter. We'll also be making mushroom rice with three kinds of mushrooms commonly eaten in Japan: shiitake, maitake, and eringi mushrooms. The mushrooms are cooked along with the rice - and we'll be adding the Chef's own original seasoning, made with dried shrimp, that makes any mixed rice dish even better!

Oysters are one of the culinary highlights of winter. Japan's oysters are known for their size and creamy flavor, and in this recipe chef Rika Yukimasa uses them for two different dishes. The first is deep-fried oysters, breaded with Japanese-style panko breadcrumbs to make them crunchy outside yet tender inside. She also makes oyster rice, letting the rich flavor of the oysters soak into the rice for a delicious finished dish. Chef Yukimasa rounds things out with a light cabbage salad - the perfect match for a fried main dish - to complete the "oyster festival."

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