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.
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.
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.
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.
Pio checks out some aquaculture training courses, goes for a paddle with waka ama club Mitimatanga, then off for a kai and kōrero with local kaumatua.
Sachie demonstrates how to make fast foods perfect for lunches and snacks, from home-made udon noodles to renkon chips and University sweet potato.