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Sachie Nomura dives into a culinary adventure across Japan and inspires viewers with authentic yet simple-to-make dishes. On Demand video available to viewers in New Zealand for 60 days.
FINAL: Sachie meets some Japanese artisans keeping old traditions alive, before heading back to her kitchen to make clams with saké and green tea cheesecake.
Sachie travels to Nagano, the home of the world’s leading manufacturer of miso. Back in her kitchen it's three ways with miso paste - grilled eggplant, pork katsu with miso sauce, and a miso walnut brownie.
Sachie journeys to a salmon hatchery and then to a salmon farm in the beautiful, Marlborough Sounds.
Sachie visits Kyoto. First stop is the famed Nishiki vegetable market in search of the amazing array of vegetable pickles on offer, then on to a local Michelin star restaurant.
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.
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.
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.
An exciting cooking series celebrating Japanese cuisines. First up, Sachie goes to the largest fish market in the world to whip up her tuna tataki, sugar and spice salmon and stuffed squid.
