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Dining with the Chef
Season 14 · Episode 14
Cook Around Japan - Hokkaido: Home of Kombu
0.028mSeptember 30, 2025
We travel to Rebun, a remote Hokkaido island renowned for its kombu—the seaweed vital for Japanese dashi. We meet a passionate harvester, whose kombu is utilized by Chef Kuwakino in superb cuisine.
Episodes
- Episode 1Authentic Japanese Cooking: Sansai Tempura
- Episode 2Authentic Japanese Cooking: Mackerel Kabayaki
- Episode 3Cook Around Japan: Osaka: Chef Saito's Homecoming
- Episode 4Cook Around Japan: Osaka: A Birthplace of Flavor
- Episode 5Rika's TOKYO CUISINE: Beef Steak with Two Japanese Sauces
- Episode 6Authentic Japanese Cooking: Three Types of Miso Soup
- Episode 7Authentic Japanese Cooking: Takoyaki
- Episode 8Rika's Tokyo Cuisine: Savory Oyakodon
- Episode 9Authentic Japanese Cooking: Chilled Cha-cha Chazuke
- Episode 10Authentic Japanese Cooking: Eggplant with Sesame Miso
- Episode 11Rika's Tokyo Cuisine: Fluffy "Fuwa-fuwa" Egg Dishes
- Episode 12Rika's Tokyo Cuisine: Two Wasabi Dishes
- Episode 13Cook Around Japan - Hyogo: Akashi, the City of Octopus
- Episode 14Cook Around Japan - Hokkaido: Home of Kombu
- Episode 15Rika's Tokyo Cuisine: Rika's Salmon & Rice
- Episode 16Authentic Japanese Cooking: Colorful Hosomaki Sushi Rolls
- Episode 17Rika's Tokyo Cuisine: Tofu Dishes Made Easy: 2 Healthy Ways
- Episode 18Authentic Japanese Cooking: Ebi-fry
- Episode 19Rika's Tokyo Cuisine: Beef Tataki, Udon with Shiso Sauce
- Episode 20Rika's Tokyo Cuisine: Chef Rika's Homemade Korokke
- Episode 21Master Chef's Class: Bo-sushi with chef Hayashi Ryohei
- Episode 22Master Chef's Class: Chef Hayashi's Japanese Traditional Appetizers
- Episode 23Authentic Japanese Cooking: Matcha Mochi Ice Cream
- Episode 24Authentic Japanese Cooking: Tuna and Atsuage on Rice/Tuna and Yuzu Salad
- Episode 25Master Chef's Class: Chef Kuwakino's Rice-Based Plant Cuisine
- Episode 26Authentic Japanese Cooking: Ika-daikon
- Episode 27Master Chef's Class: Niigata's Legendary "Noppe" Mountain Stew
- Episode 28Authentic Japanese Cooking: Japanese Cedar-infused Steak