Dining with the Chef S06E14 · Cook Around Japan: Toyama - Baby Boar and Wild Mountain Vegetables

Overview

Ever since the Hokuriku Shinkansen line opened in 2015, getting from Tokyo to Toyama has become easier than ever. This two-part episode will help to share the delights of rural Japan with the rest of the world, with a focus on Toyama's food. In this second half, Chef Rika Yukimasa will be meeting Eiji Taniguchi, the avant-garde owner-chef of a trendy Toyama restaurant, to learn about his cuisine. He'll be preparing two of his specialties: firewood-grilled baby chicken, with a special breed of chicks, and roast baby boar with wild mountain vegetables. We'll also be leaving the usual studio behind, to go meet farmers and dish makers who are also working to raise Toyama's profile on the international stage.

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Episodes

1. 1 1. Cook Around Japan: Kumamoto - Dago Dumpling Soup (Dago Jiru)2017-04-07 · 28mThe island of Kyushu, at the southwest end of Japan, is home to the prefecture of Kumamoto. One thing that draws people to the area is its outstanding local cuisine, featuring the
2. 2 2. Cook Around Japan: Kumamoto - Kumamoto Style Italian Cuisine2017-04-14 · 28mIn this second episode in Kumamoto, our host Yu Hayami will be visiting chef Ai Hosokawa, a Kumamoto resident. Chef Hosokawa says that ingredients from Kumamoto have strong flavors
3. 3 3. Rika's TOKYO CUISINE: Butter Sautéed Spanish Mackerel with Soy Sauce2017-04-21 · 28mOur main ingredient for this episode is Spanish mackerel. Spanish mackerel is known in Japanese as sawara, and is beloved as a sign of spring. We'll be sautéing it with butter and
4. 4 4. Authentic Japanese Cooking: Spring Chirashi Sushi2017-04-28 · 28mOur theme for this episode is sushi. We'll be making chirashi sushi, a staple dish for happy days in Japan, whether a cherry blossom-viewing picnic or for the Hinamatsuri doll fes
5. 5 5. Authentic Japanese Cooking: Ground Meat Cutlet (Menchi Katsu)2017-05-12 · 28mOur theme this episode is deep frying. We'll be making menchi katsu, a western-style dish born in Japan. Chef Saito’s family recipe for menchi katsu adds shiitake mushrooms to the
6. 6 6. Rika’s TOKYO CUISINE: Steamed Beef and Vegetables2017-05-19 · 28mIn this episode, we'll make a steamed dish with beef and lots of spring vegetables. By adding soft-boiled onsen egg, we make this recipe as nutritious as it is delicious. Rika will
7. 7 7. Authentic Japanese Cooking: Yakisoba Fried Noodles and Ikayaki Savory Squid Pancakes2017-05-26 · 28mOur theme for this week is frying. We'll be using an electric griddle, a kitchen appliance commonly found in Japanese homes, to make two popular dishes: yakisoba fried noodles and
8. 8 8. Authentic Japanese Cooking: Simmered Soybeans and Vegetables [Gomokuni]2017-06-09 · 28mOur theme for this episode is simmering. We'll be making gomokuni, a beautifully colorful simmered dish with six different ingredients, including soy beans, an indispensable ingred
9. 9 9. Rika's TOKYO CUISINE: Two-minute Steak with Wasabi Sauce and Rice2017-06-16 · 28mIn this episode, we'll be making steak, a dish well known around the world. After cooking it medium-rare, we'll be flavoring it with soy sauce and butter for a steak that pairs per
10. 10 10. Authentic Japanese Cooking: Bo-sushi with Horse Mackerel2017-07-07 · 28mOur theme this episode is sushi. We'll be introducing bo-sushi, a unique variety of sushi that takes advantage of the natural shape of the fish. Different regions use different ing
11. 11 11. Rika’s TOKYO CUISINE: Simmered Stuffed Peppers2017-07-21 · 28mIn this episode, we'll be making simmered stuffed peppers, stuffed with seasoned ground chicken and then simmered, for a deliciously tender dish that is easy to make. We'll also be
12. 12 12. Authentic Japanese Cooking: Yakiniku2017-07-28 · 28mOur theme for this episode is grilling. We'll be making yakiniku, or Japanese-style grilled meats, using beef, pork, and chicken, served with three seasonings and three sauces, fo
13. 13 13. Cook Around Japan: Toyama - Rika's Kobujime Sashimi Carpaccio2017-08-11 · 28mEver since the Hokuriku Shinkansen line opened in 2015, getting from Tokyo to Toyama has become easier than ever. This two-part episode will help to share the delights of rural Jap
14. 14 14. Cook Around Japan: Toyama - Baby Boar and Wild Mountain Vegetables2017-08-18 · 28mEver since the Hokuriku Shinkansen line opened in 2015, getting from Tokyo to Toyama has become easier than ever. This two-part episode will help to share the delights of rural Jap
15. 15 15. Authentic Japanese Cooking: Oyako-don - Chicken and Egg Rice Bowl2017-09-08 · 28mOur theme this episode is topped rice bowls. A bowl of rice with delicious toppings is a quick and easy single-dish meal popular in Japan. We'll be introducing one of the many com
16. 16 16. Rika's TOKYO CUISINE: Vinegar-marinated Aji horse mackerel [Nanbanzuke]2017-09-15 · 28mIn this episode, we'll be making crunchy fried horse mackerel, marinated in a delicious sweet-and-sour nanban sauce! Vinegar has come to be known for its health and beauty effects,
17. 17 17. Authentic Japanese Cooking: Fried Rice with Kabayaki Eel2017-10-06 · 28mIn this episode, we'll be making deliciously fragrant fried rice with kabayaki eel, which is dipped in a sweet and savory sauce and grilled. Our chef will demonstrate some techniqu
18. 18 18. Rika's TOKYO CUISINE: Rika's Exclusive Hambaagu2017-10-13 · 28mIn this episode, we'll show you the basics of how to make a Japanese favorite: hambaagu, or hamburg steak. We'll be serving it with shredded daikon radish and ponzu, contrasting ni
19. 19 19. Authentic Japanese Cooking: Deep-fried Bonito2017-10-27 · 28mOur theme for this episode is deep frying. Chef Saito will be frying fresh bonito with bonito flakes, for a dish known as tomo-age. This delicious dish uses plenty of bonito flakes
20. 20 20. Rika's TOKYO CUISINE: Japanese-style Spaghetti with Scallops and Nori2017-11-03 · 28mIn this episode, we'll be making spaghetti with Japanese flavors: scallops and nori seaweed and tossed with a soy sauce-and-butter sauce with just a hint of wasabi. For a side dish
21. 21 21. Authentic Japanese Cooking: Simmered Kabocha Squash with Soboro Sauce2017-11-17 · 28mOur theme this episode is simmering. Chef Saito will be making a home-cooked Japanese favorite, simmered kabocha squash with soboro sauce. Simmering kabocha squash slowly and gentl
22. 22 22. Rika's TOKYO CUISINE: Rika's Umami Oden2017-12-08 · 28mIn today's episode, we'll be making oden, a winter favorite. Chef Rika will be preparing her special soup, with a dashi base made with kombu kelp and bonito flakes and seasoned wit
23. 23 23. Authentic Japanese Cooking: Hari-Hari Hot Pot2017-12-22 · 28mOur theme this time is hot pots. Chef Saito will be making hari-hari hot pot, a delicious favorite perfect for cold winter days. Thinly sliced daikon radish, mizuna potherb mustar
24. 24 24. Authentic Japanese Cooking: Kabura-mushi [Steamed Turnips]2017-12-29 · 28mOur theme for this episode is steaming. We'll be making kabura-mushi, or steamed turnip, steaming pure white grated turnip together with shrimp and vegetables for a beautiful tradi
25. 25 25. Cook Around Japan: Kyotango - Tango's Local Specialty Dish "Barazushi"2018-01-19 · 28mIn this two-part episode, our host Yu Hayami will be visiting the Tango region of Kyoto Prefecture, known as the “back room of Kyoto” and home to many developments in Japanese cuis
26. 26 26. Cook Around Japan: Kyotango - Creative Kyotango Cuisine2018-01-26 · 28mIn this two-part episode, our host Yu Hayami will be visiting the Tango region of Kyoto Prefecture, known as the “back room of Kyoto” and home to many developments in Japanese cuis
27. 27 27. Authentic Japanese Cooking: Spinach Ohitashi with Chrysanthemums2018-02-16 · 28mOur theme this episode is soaking. Chef Saito will be making spinach ohitashi, a very popular home-cooked standard, served with a unique twist: adding Japan's best known edible flo
28. 28 28. Rika's TOKYO CUISINE: Simmered Kinmedai Alfonsino2018-02-23 · 28mIn this episode, we'll be making simmered kinmedai alfonsino, by simmering this winter fish in a sweet-and-savory broth. The soy sauce-flavored sauce, featuring the rich flavor of
29. 29 29. Rika's TOKYO CUISINE: Onigiri (Rice Balls)2018-03-02 · 28mIn this episode, we'll be making onigiri rice balls, a favorite in Japan among young and old alike. This simple dish is made by lightly salting freshly cooked rice, and shaping it
30. 30 30. Authentic Japanese Cooking: Clear Soup with Kombu-marinated Tai Fish2018-03-09 · 28mOur theme for this episode is marinating. We'll be sandwiching slices of fresh tai sea bream between pieces of kombu kelp, to give the tai lots of rich flavor with a technique know
31. 31 31. Rika's TOKYO CUISINE: Rika's Grilled Vegetable Curry2018-03-16 · 28mIn this episode, Chef Rika will be making her version of a beautifully colorful curry with grilled vegetables, which she encountered in Okinawa. The rich flavor of the spices and t
32. 32 32. Rika's TOKYO CUISINE: Cheese Tonkatsu with Umeboshi2018-03-30 · 28mTonkatsu pork cutlets are a standard in modern Japanese teishoku meal sets. In this episode, we'll be making tonkatsu stuffed with cheese as our main dish. We'll also be making two