Dinig with the chef

This program introduces the worldview and attraction of Japanese cuisine that cares about the overall harmony of a variety of ingredients.

Mon. 00:30 - 01:00
06:30 - 07:00
12:30 - 13:00
18:30 - 19:00

Rice Balls with Seafood Tempura

Next episode
Feb. 2, Mon.

Authentic Japanese Cooking

Simmering : Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves

Our theme for this episode is "simmering."
We'll be using the unique Japanese ingredient, koya tofu, as our main ingredient, and simmering it alongside three other ingredients. Koya tofu is freeze-dried, so it soaks up soups and liquids, making it a delicious ingredient to use. Our other ingredients, shrimp and chrysanthemum leaves, are both simmered with different methods, and then all three ingredients are brought together at the end for a finished result as beautiful as it is delicious. We'll also be making a unique variant on fried chicken, using crumbled koya tofu for its breading.

Recent Episodes


  • Beef
  • Pork
  • Chicken
  • Seafood
  • Vegetables
  • Beans & Tofu
  • Eggs
  • Soups & Stews
  • Sushi
  • Rice & Noodles
  • Desserts
  • Other