The theme for this episode is "cutting".
We take a look at ushio-jiru soup using an in-season fish, sea bream. We'll show you how to fillet a sea bream and create a delicious soup with a fantastic aroma. It's garnished with iris-shaped udo and rapini to add a lovely touch of spring.
The second dish is rice with sea bream, which uses dashi and leftover fish from the ushio-jiru soup, bringing out the umami of the sea bream.
| Title | Dining with the Chef - Season 3 Episode 2 Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock) |
|---|---|
| Year | 2024 |
| Genre | Reality |
| Country | Japan |
| Studio | NHK WORLD-JAPAN |
| Cast | |
| Crew | |
| Alternative Titles | |
| Keyword | cooking, japanese cuisine, cooking show |
| First Air Date | Apr 02, 2012 |
| Last Air date | Oct 01, 2024 |
| Season | 13 Season |
| Episode | 392 Episode |
| Runtime | 26:14 minutes |
| Quality | HD |
| IMDb: | 0.00/ 10 by 0.00 users |
| Popularity | 15.726 |
| Language | English, Japanese |
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