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Traditional techniques and resourceful recipes! Chefs Saito and Rika, present their unique approaches to cooking delicious Japanese food.
Japanese Teriyaki Hamburger Steak Garlic Chives with Grated Daikon Radish Cabbage Miso Soup
Chicken Sukiyaki
Salmon in Yuan-yaki Style Green Peas and Rice Egg Drop Soup
Okonomiyaki
Soy Beans and Rice, Mushroom and Sweet Potato Miso Soup, Fresh Cod Simmered in Soy Sauce, Eggplant and Tuna Salad
Ginger Pork, Pickled Cabbage, Tomato and Bacon Miso Soup
Nanban-zuke Fried Fish in Sweet Vinegar, Avocado and Grapefruit with Wasabi Soy Sauce, Okra Miso Soup
Making Ramen Noodles in Soy Sauce Broth at Home
Sautéed Tofu Crumbles, Tomato with Tofu Sauce, Tofu "Ice Cube" and Chilled Corn Soup
Izakaya Small Plates: Ham-katsu (Ham Cutlets), Potato Salad, Onigiri Rice Balls
Country-style Miso-flavored Eggplant, Octopus and Cucumber with Vinegar Dressing, Clear Soup with Asparagus
Omuraisu, Sengiri-cut Vegetable Salad
Summer Tempura, Clam Miso Soup
Oyakodon (Egg and Chicken Rice Bowl), Sunomono
Chicken Wings and Soy Beans, Blanched Lettuce with Ponzu Soy Sauce, Cold Cucumber Miso Soup
Rika's bean curry, Avocado and tomato salad, Shiratama-dango (Rice dumplings)
Authentic Japanese Cooking: Simmering Part 1 - Kabocha Pumpkin
Authentic Japanese Cooking: Simmering Part 2 - Pork Belly
Rika's TOKYO CUISINE: Nabe hot-pot: Shrimp and Chicken meatballs, Cucumber and Egoma Salad with Sesame Oil Dressing
Rika's TOKYO CUISINE: Korokke with a Trio of Asian Sauces
Authentic Japanese Cooking: In Hokkaido
Authentic Japanese Cooking: Grilling & Sautéing Part 1 - Aji horse mackerel
Authentic Japanese Cooking: Grilling & Sautéing Part 2 - Chicken Kuwayaki
Rika's TOKYO CUISINE: New Year Party! / Chirashi-sushi & Deep-fried Shrimp
Authentic Japanese Cooking: Steaming Part 1 - Chawan Mushi Savory Custard
Authentic Japanese Cooking: Steaming Part 2 - Kabura-mushi (Steamed Grated Turnip)
Rika's TOKYO CUISINE: Yakiniku (Japanese-style BBQ)
Rika's TOKYO CUISINE: Hamburger Steak with Soy Sauce & Wine Sauce
Authentic Japanese Cooking: Tatsuta-age Fried Chicken
Rika's TOKYO CUISINE: In Thailand
Authentic Japanese Cooking: Kaki-age Tempura
Rika's TOKYO CUISINE: Stewed Mackerel with Miso
Rika's TOKYO CUISINE: Pasta with Oysters
