Season
- Season 0 2013-02-24
- Season 1 2012-04-02
- Season 2 2013-04-01
- Season 3 2014-04-07
- Season 4 2015-04-03
- Season 5 2016-04-08
- Season 6 2017-04-07
- Season 7 2018-04-06
- Season 8 2019-04-05
- Season 9 2020-04-03
- Season 10 2021-04-27
- Season 11 2022-04-05
- Season 12 2023-04-18
- Season 13 2024-04-09
- Season 14 2025-04-22
Season 14 Episode
- Season 3 Rika's TOKYO CUISINE: Tonkatsu Sandwiches
- Season 3 Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock)
- Season 3 Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi
- Season 3 Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki
- Season 3 Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce
- Season 3 Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice
- Season 3 Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings)
- Season 3 Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers
- Season 3 Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes)
- Season 3 Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)
- Season 3 Authentic Japanese Cooking: Artisan edition - Soba noodles
- Season 3 Authentic Japanese Cooking: Vinegar-marinated Aji Salad
- Season 3 Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame
- Season 3 Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce
- Season 3 Rika's TOKYO CUISINE: Rika's California Roll Trio
- Season 3 Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken
- Season 3 Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet)
- Season 3 Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef
- Season 3 Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles
- Season 3 Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines
- Season 3 Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries
- Season 3 Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms
- Season 3 Rika's TOKYO CUISINE: Rika's Champon Noodles
- Season 3 Authentic Japanese Cooking: Artisan edition - Sushi
- Season 3 Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup
- Season 3 Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth
- Season 3 Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura
- Season 3 Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves
- Season 3 Authentic Japanese Cooking: Marinating - Yuan-yaki
- Season 3 Authentic Japanese Cooking: Hot Pot Cooking
- Season 3 Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot)
- Season 3 Authentic Japanese Cooking: Artisan edition in Akita - Koji
Dining with the Chef - Season 3 Episode 12 Authentic Japanese Cooking: Vinegar-marinated Aji Salad
0.00 48 minutes Our theme of this episode is marinating, and our teacher will be Chef Saito, mentor to a number of famous chefs worldwide. We'll be learning how to prepare fish by tossing it with salt to remove the moisture, then marinating it in vinegar. Vinegar marination is a technique invented long ago in Japan to preserve fresh fish, and has been passed down for generations. It's great for not just preserving fish, but for using the vinegar to give fish a delicious flavor that's unlike sashimi. We'll also be learning a modern spin on the recipe that's rolled up in nori with uniquely Japanese herbs — don't miss it!
