Soy sauce is one of the main condiments in Japanese cooking so Sachie journeys to Chiba, the home of Yamasa Soy Sauce to see how it’s made.
Sachie and her family go foraging for bamboo shoots and other special vegetables for a Japanese style barbecue. She prepares seasonal vegetables and sesame dressing; beef and soy vege wraps; and yakitori skewers.
Sonia & Pio are off to gather kai for Coco's Cantina. Opened in 2009, Coco's has gained a reputation for serving up some of the best seasonal food in the Auckland region. (FINAL)
Sachie demonstrates how to make fast foods perfect for lunches and snacks, from home-made udon noodles to renkon chips and University sweet potato.
Sachie goes on an international rice journey from planting seedlings in Japan to harvesting grown rice in Northern California. She then shows us how to make simple yet delicious sushi.
Sachie visits a living museum dedicated to ramen noodles and gets to see the master noodle chefs at work. Back in the kitchen, she makes a soy based soup using spaghetti instead of noodles and a miso based noodle soup.
(AO) This week Howie is on the hunt for wild deer near Carpenter Lake. The winter chill keeps the hunters lively as Howie learns of the stirring traditions of these great First Nation people.
(AO) Today Howie is in Canada with Native American buddy, Delmar Williams. Deer roam freely in this unforgiving environment so the hunters prepare themselves for a man versus beast face-off.
The food sold at roadside stalls is amazing in Japan, especially in Osaka. Sachie feasts out, and then back in the kitchen, she shows us how to make the famous street food; sweet buns, okonomiyaki and dumplings.