1. Cut the firm tofu in half, then into 2cm thick slices. Drain thoroughly. 2. Cut out the tomato's core. Make a deep, crisscross incision on the top of the tomato and blanch. Once the skin starts ...

Reduce the heat, add sugar and soy sauce and sauté while tossing together. Empty onto a cooking tray, spread out to set aside to cool. 3. Once cooled to room temperature, combine the potatoes ...

Yu Hayami joins the chef as we learn about Japanese home cooking. 1. Devein the shrimp and cut into 1cm-thick pieces. Tear the shiso leaves into small pieces. Cut and coarsely dice the myoga.

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.

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. 1. Briefly boil ...

Chef Saito is going to serve these cold noodles with "mentsuyu," an umami-rich, soy sauce based dipping sauce, and some lemon, tomatoes, and basil, adding an Italian twist to this colorful dish. 02:41 ...

Spring is here! So let's make some colorful spring dishes: Chef Saito's Chirashi Sushi Cake, and Crystal-clear Cherry Blossom Jelly. 1. Cook the rice vinegar, sugar and salt in a pot over low heat ...

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.

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 ...

Let's visit a kaiseki restaurant in Asakusa, Tokyo. Chef Saito shows us how to enjoy a traditional kaiseki meal, and explains how to cook it yourself at home. 1. To make the dashi stock ...

A local chef presents the food Iwate offers on that very day. 1. Combine mackerel aged in rice bran with rapeseed oil and heat it in a pan. When they are mixed together, add low-gluten flour and ...

When sending your knife to have it repaired or if you're going to store it for a long time, wrap it safely in a newspaper.