Our theme for this episode is "Dashi." dashi is often considered the characteristic foundational flavor of Japanese cuisine. Kombu kelp and bonito flakes have come to be relatively well known overseas, but in Japan, there is a third ingredient considered vital to making dashi: niboshi dried sardines. Kombu kelp dashi goes well with fish, and bonito flake dashi goes well with vegetables, while niboshi dashi has a light and clean flavor with a distinctive depth that comes from using whole fish, leading it to be a popular choice in homes all across Japan to make everyday miso soup since long ago. In this episode, Chef Saito will provide a lecture on making niboshi dashi, and we'll make hot nyumen noodles, a great way to enjoy the flavor of the dashi.

"In this two-week special episode, 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. The first week covers Kamakura, a popular destination for top chefs and tourists from Tokyo in recent years. Produce of this region includes the fresh Kamakura vegetables, numerous varieties ranging from ancient local breeds to the newest foreign plants grown in small batches. They go on to visit the leading producers of the area to discover the allure of the vegetables of Kamakura. Using the seasonal produce they've just bought, Chef Saito will be showing how to make three basic dressings used in Japanese homemade dishes--the sesame and rice vinegar, tofu and vegetables, and Japanese mustard and miso. We'll be learning about a Japanese way of eating vegetables, choosing the most suiting vegetable for each dressing that enhances the seasonal flavor."