Overview
Salmon reigns in fish-loving Japan. It begins its life in a river, leaves for the vast ocean, and returns to spawn and live out the rest of its days. Our own culinary expert Chiara hears from specialists about what else makes the fish so unique. What's the best way to pan-fry it? What makes the round-faced salmon from Hokkaido Prefecture so oily and tasty? Have you ever tried Chitatap, the traditional Ainu dish using the entire head? Dive in to learn more about salmon's deep ties to Japanese culture.
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3 - 1AZUKI BEAN January 07, 2021
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3 - 2FUGU January 27, 2021
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3 - 3DAIKON February 04, 2021
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3 - 4WAGYU September 07, 2021
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3 - 5SOY SAUCE October 12, 2021
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3 - 6ABURA-AGE November 09, 2021
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3 - 7SENBEI November 16, 2021
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3 - 8SALMON November 23, 2021
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3 - 9SILKIE CHICKEN December 01, 2021
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3 - 10FURIKAKE December 08, 2021
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3 - 11NEGI December 15, 2021
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3 - 12SWEET POTATO December 29, 2021