Dining with the Chef

Learn how to cook tempura at home. Chef Saito demonstrates the techniques needed to make crispy tempura using mountain vegetables of spring.

Learn how to cook kabayaki, a savory grilled dish. Chef Saito introduces a recipe with mackerel, helping us to enjoy kabayaki and rice at home.

Chef Saito was born and raised in Osaka. He guides us around its restaurants, cookware stores, and kombu kelp specialty stores, in an introduction to the prefecture's traditional food culture.

In a country renowned for its food, Osaka is particularly noted for its culinary offerings. Join chef Saito Tatsuo as he explores flavors that originated in his hometown.

Learn how to prepare wagyu beef steak, Japanese style! Chef Rika teaches us which cuts are best, and how to cook them. She also shares recipes for two sauces with Japanese flavors.

Cook miso soup with Chef Saito! Follow his instructions to master three styles of miso soup, featuring three different kinds of miso: inaka miso, red miso and white miso.

Make takoyaki at home! Osaka-born Chef Saito shares his recipe for these golden bites—crispy outside, creamy inside, and full of flavor. Our featured recipe is takoyaki with two different toppings.

Chef Rika makes oyakodon, a Japanese dish of chicken and eggs simmered in a sweet and savory sauce, served over rice. She demonstrates a clever technique for making the eggs soft and golden.