Chef Saito sandwiches slices of fresh tai sea bream between pieces of kombu kelp, to give the tai lots of rich flavor with a technique known as kobujime. That marinated tai will then serve as a main ingredient in a clear soup. He also makes steamed crab rice, featuring the richness of dashi, the distinctive flavor of crab, and the chewy texture of mochi rice. Steaming it in containers made of hinoki cypress gives it a wonderful fragrance to round off its elegant blend of textures and flavor.
Rika Yukimasa makes simmered kinmedai alfonsino by simmering a winter fish in a sweet-and-savory broth. For a side dish, she makes grilled shiitake mushrooms with shungiku chrysanthemum leaves and a sesame dressing. She also prepares easy fried tofu.
Beef cutlets are introduced, a popular dish from the Kansai region, prepared in Rika's own style. This delicious dish consists of juicy wagyu beef, coated in crunchy breading to seal in the great flavor. The meat is cooked rare to bring out the best of the beef, and is served with a Japanese-style sauce made with soy sauce and wasabi. The side dish is akadashi miso soup with summer eggplant and tofu. Also: a salad with fragrant watercress, meaty mushrooms, and her special dressing.
Conclusion. Yu Hayami visits the Tango region of Kyoto Prefecture, known as the "back room of Kyoto" and home to many developments in Japanese cuisine over the years. Included: chef Yukinori Yoshioka, who has recently become a secret sensation in the gourmet world.
Part 1 of 2. Yu Hayami visits the Tango region of Kyoto Prefecture, known as the "back room of Kyoto" and home to many developments in Japanese cuisine over the years. Included: barazushi, a local variety of sushi that is a natural fit for the region.
Medium-rare steak flavored with soy sauce and butter, and served on rice; fried kabocha pumpkin; and a salad of boiled turnip, fresh arugula, and a special dressing made with sushi vinegar and olive oil.
Spaghetti with scallops and nori seaweed, and tossed with a soy sauce-and-butter sauce with just a hint of wasabi; tonteki, or pork steak; and a salad that features green beans seasoned with soy sauce and anchovy.
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. They make a rice bowl using plenty of boiled shirasu, and a fried mackerel and plum roll made with fragrant plum and nori seaweed.
Part 1 of 2. 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. Included: making three basic dressings used in Japanese homemade dishes, including the sesame and rice vinegar, tofu and vegetables, and Japanese mustard and miso.
Rika Yukimasa shares her take on the tamagoyaki sandwich, or egg sandwich, featuring a thick omelet for a filling meal. For her sides, she makes fried chicken wing kara-age that uses nam pla sauce for a finishing touch, and a simple carrot soup.