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.

Schedule
  <UTC>
Mon. 00:30 - 01:00
06:30 - 07:00
12:30 - 13:00
18:30 - 19:00

Clam&BurdockRootRice

Next episode
Apr. 3, Fri.

Rika’s TOKYO CUISINE

Clam&BurdockRootRice

Our theme of this episode is seafood. For our main dish, we'll be making asari littleneck clam rice. Littleneck clams are in season right now, so Rika will be introducing this original recipe inspired by Fukagawa-meshi, some of Tokyo's regional cooking. We'll also be learning how to make a soup with oysters and turnips, which are sweeter and tenderer in the spring, as well as nokke tofu, or tofu topped with whitebait and shrimp, rounding off our three seafood dishes for this episode.

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Recipes

  • Beef
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  • Seafood
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  • Beans & Tofu
  • Eggs
  • Soups & Stews
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  • Rice & Noodles
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