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 2 Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
- Season 2 Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
- Season 2 Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
- Season 2 Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
- Season 2 Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
- Season 2 Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
- Season 2 Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
- Season 2 Rika's TOKYO CUISINE: Rika's Ma Po Tofu
- Season 2 Rika's TOKYO CUISINE: Healthy Summer Party Menu
- Season 2 Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
- Season 2 Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
- Season 2 Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
- Season 2 Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
- Season 2 Rika's TOKYO CUISINE: Spicy Summer Dishes
- Season 2 Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
- Season 2 Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
- Season 2 Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
- Season 2 Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
- Season 2 Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
- Season 2 Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
- Season 2 Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
- Season 2 Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
- Season 2 Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
- Season 2 Rika's TOKYO CUISINE: Udon Hot Pot
- Season 2 Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
- Season 2 Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
- Season 2 Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
- Season 2 Rika's TOKYO CUISINE: "Cream Stew" with Oysters
- Season 2 Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
- Season 2 Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
- Season 2 Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
- Season 2 Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
- Season 2 Authentic Japanese Cooking: Wrapping : Chakin sushi
Dining with the Chef - Season 2 Episode 18 Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
0.00 48 minutes The theme of this episode is part two of “Yoseru” (setting together and congealing).
Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water.
Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
