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Dining With the Chef

Description

An introduction to Japanese cuisine.

Upcoming Episodes

  • Aemono With Kamakura Vegetables in Three Different Sauces

    Part 1 of 2. Chef Saito and host Yu Hayami step out of the studio and visit the Kamakura and Shonan regions of Kanagawa, introducing the wonders of the local ingredients. Included: making three basic dressings used in Japanese homemade dishes, including the sesame and rice vinegar, tofu and vegetables, and Japanese mustard and miso. (30 minutes)

    ScheduleChannelAudioHD
    WNIT InFocus 34.2 Stereo
    See our full program schedule.
  • Seasonal Seafood Dishes From Sagami Bay

    Chef Saito and host Yu Hayami step out of the studio and visit the Kamakura and Shonan regions of Kanagawa, introducing the wonders of the local ingredients. On the second episode, the duo heads to Shonan to enjoy the summer flavors native to Sagami Bay. They make a rice bowl using plenty of boiled shirasu, and a fried mackerel and plum roll made with fragrant plum and nori seaweed. (30 minutes)

    ScheduleChannelAudioHD
    WNIT InFocus 34.2 Stereo
    WNIT InFocus 34.2 Stereo
    See our full program schedule.
  • Fried Rice with Kabayaki Eel

    Chef Saito and Yu Hayami make delicious fragrant fried rice with kabayaki eel. Also included: steam-fried gyoza dumplings. (30 minutes)

    ScheduleChannelAudioHD
    WNIT InFocus 34.2 Stereo
    See our full program schedule.

Have questions or concerns about this program's schedule? Contact us.