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Dining with the Chef - Season 3 Episode 32 Authentic Japanese Cooking: Artisan edition in Akita - Koji

Trailer

We're visiting the far northern prefecture of Akita and learning about Akita's cooking over two episodes. In this second episode, we'll learn about koji, used to make indispensable Japanese ingredients like miso, soy sauce, sake, or mirin. The town of Yokote, Akita is famous nationwide for its rice, and the town's food culture features many fermented items based on the use of this exceptional rice has been used to make koji since long ago. By mixing koji and salt, we can make the all-purpose condiment shio-koji that has been sweeping Japan in the past few years. We'll learn a simple recipe to make shio-koji, and see ways to use it to make Japanese dishes even more delicious. This week, we hope to introduce the world to the mysterious and wonderful powers of koji!

Year: 2024

Genre: Reality

Country: Japan

Studio: NHK WORLD-JAPAN

Director:

Cast:

Crew:

First Air Date: Apr 02, 2012

Last Air date: Dec 31, 2024

Season: 14 Season

Episode: 398 Episode

Runtime: 26 minutes

IMDb: 0.00/10 by 0.00 users

Popularity: 16.663

Language: English, Japanese

Keyword : cooking, japanese cuisine, cooking show

Season Season 0 Season 1 Season 2 Season 3 Season 4 Season 5 Season 6 Season 7 Season 8 Season 9 Season 10 Season 11 Season 12 Season 13 Season 14

Episode Rika's TOKYO CUISINE: Tonkatsu Sandwiches Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock) Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings) Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes) Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles) Authentic Japanese Cooking: Artisan edition - Soba noodles Authentic Japanese Cooking: Vinegar-marinated Aji Salad Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce Rika's TOKYO CUISINE: Rika's California Roll Trio Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet) Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms Rika's TOKYO CUISINE: Rika's Champon Noodles Authentic Japanese Cooking: Artisan edition - Sushi Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves Authentic Japanese Cooking: Marinating - Yuan-yaki Authentic Japanese Cooking: Hot Pot Cooking Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot) Authentic Japanese Cooking: Artisan edition in Akita - Koji