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Learn Chef Rika's Japanese-style croquette, Korokke, a family recipe from her mother. She shares quick cooking tips and a simple dessert, coffee jelly with Kokuto, Japanese muscovado sugar.
Chef Rika's Beef Tataki is inspired by Kochi's beloved Katsuo no Tataki, seared bonito with vegetables. She recreates it with wagyu beef and chilled udon in a refreshing Japanese herb sauce.
Join Harry Sugiyama for a fun new series as Master Chef Hayashi shares Kyoto-style salmon Bo-sushi you can make anywhere, plus his surprising 'gari' ginger twist!