Join Chef Harada Annabell Seiko for a cooking class in Tokyo's chic Kagurazaka district. Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago.

Discover the art of Japanese cuisine with rising star Chef Harada Annabell Seiko. In an exclusive class, she introduces seasonal dishes, including her signature mushroom recipes.

Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!

In a kaiseki cooking class, Chef Saito adds orange to namasu salad, and fragrant sesame to grilled squid. The dishes are presented in traditional hassun style.

Chef Rika's kara-age is perfect as a main dish, snack or lunchbox treat! Try her easy "all 1" recipe. Plus, savor an original recipe that's been passed down for years at a renowned Tokyo restaurant.

We're diving into the flavors of autumn, with mushrooms! Chef Saito shares a special recipe featuring a mountain of mushrooms: Shio Sukiyaki with Mushrooms, plus Shiitake-infused Soy Sauce.

Onigiri—Japanese rice balls—are a classic home-cooked dish that anyone can make. Chef Rika and an expert show us ways to make delicious onigiri, starting from the beginning: cooking the rice.

Wakayama Prefecture is a historic sanctuary on a peninsula near Osaka Prefecture, with hot springs, beaches and a proud fishing culture. Join the top-rated Chef Hayashi on a culinary tour of its rich traditions.

In Nara, where sacred deer wander, discover food culture echoing the city's time as Japan's capital. Chef Rika meets families passing culinary traditions down through generations.

Centuries ago, ninjas roamed the mountains surrounding Iga, a transport hub. Join our host Yu Hayami as she explores this historic town, meets local residents and uncovers its unique food culture.

Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.

Summer is here! This time, Chef Saito shows us how to cook some special dishes made with fresh seasonal ingredients: Corn and Rice with Scallops, and Yakibitashi Eggplant.

Dress a thick, fresh pork loin in fluffy breadcrumbs, then fry until golden. Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo.

Yakisoba: Japanese fried noodles. Chef Rika shows us an original recipe with shredded cabbage and a thin omelet, and introduces an authentic recipe from a yakisoba restaurant in Tokyo. Let's dig in!

Chef Watanabe visits Morioka, the capital city of Iwate Prefecture and a treasure trove of natural mountain ingredients. A local chef presents the food Iwate offers on that very day.

We travel north with Chef Watanabe to the historic and beautiful city of Morioka, where we taste several noodle dishes and learn how to cook a meal that has long been enjoyed by local families.

Chef Saito continues to teach us about Japan's beloved homemade classics. This time, he prepares a teishoku set meal, pairing the Japanese favorite korokke with rice, miso soup and pickles.

Have you tried omu-rice? This Japanese favorite is savory, ketchup-flavored rice, wrapped up in a thin omelet. Chef Rika shows her recipe, and an old recipe from a popular Tokyo restaurant.

Indulge in the culinary arts with Chef Saito's original recipes: meat and tofu with juicy tomatoes, and tamagoyaki rolled omelet infused with nori. Join a class in flavorful Japanese cooking!

Chef Saito cooks Shrimp Spring Rolls with Japanese Herbs, and Butter-fried Nagaimo with Natto Sauce. Yu Hayami joins the chef as we learn about Japanese home cooking.

Spring is here! So let's make some colorful spring dishes: Chef Saito's Chirashi Sushi Cake, and Crystal-clear Cherry Blossom Jelly.

Hokkaido Prefecture is full of fascinating seafood. Join Chef Hayashi as he explores Hakodate's unique food culture, including ikameshi, a beloved food made with squid.

Hokkaido Prefecture is a treasure trove of seafood. Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine.

The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20240312/2019375/.

Urayasu, outside Tokyo, is now an urban leisure town, but for decades it was a fishing village. Yu Hayami discovers the unique food culture of Chiba Prefecture.

Cook healthy stir-fries with Rika's recipes. One has sukiyaki beef, vegetables and a sunny-side-up egg. The other has garlic and dashi spinach. The key is to use minimal oil, and control the heat!

The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20240220/2019373/.

A plump and juicy hamburger steak, with a careful balance between different meats. Plus, a carrot soup flavored with Japanese dashi. Rika shares her cherished family recipes.

Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup.

The recipes are available at https://www3.nhk.or.jp/nhkworld/en/tv/dining/20240130/2019371/.

Let's review the basics of Japanese cooking, with chef Rika. In this third episode, we focus on the utensils a novice chef needs to start cooking Japanese cuisine, such as a knife and chopsticks.

Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) White Miso Ozoni (2) Isobeyaki with Sweet and Savory Butter Sauce.