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Season 13 Episode
- Season 2 Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
- Season 2 Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate
- Season 2 Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce
- Season 2 Rika's TOKYO CUISINE: Rika's Quick Fried Chicken
- Season 2 Authentic Japanese Cooking: Stuffing Part 1 - Inari Sushi
- Season 2 Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers
- Season 2 Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)
- Season 2 Rika's TOKYO CUISINE: Rika's Ma Po Tofu
- Season 2 Rika's TOKYO CUISINE: Healthy Summer Party Menu
- Season 2 Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables
- Season 2 Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot
- Season 2 Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice
- Season 2 Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken
- Season 2 Rika's TOKYO CUISINE: Spicy Summer Dishes
- Season 2 Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi
- Season 2 Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)
- Season 2 Authentic Japanese Cooking: Yoseru Part 1 - Corn Tofu
- Season 2 Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
- Season 2 Rika's TOKYO CUISINE: Fried Breaded Aji horse mackerel
- Season 2 Rika's TOKYO CUISINE: Nabe Hot Pot: Quintet Mushrooms
- Season 2 Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)
- Season 2 Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls
- Season 2 Rika's TOKYO CUISINE: Simmered Daikon Radish & Pork Belly
- Season 2 Rika's TOKYO CUISINE: Udon Hot Pot
- Season 2 Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce
- Season 2 Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
- Season 2 Rika's TOKYO CUISINE: Rice Porridge with Scallops & Ginger
- Season 2 Rika's TOKYO CUISINE: "Cream Stew" with Oysters
- Season 2 Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
- Season 2 Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing
- Season 2 Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)
- Season 2 Rika's TOKYO CUISINE: Spring Dishes with Bamboo Shoots
- Season 2 Authentic Japanese Cooking: Wrapping : Chakin sushi
Dining with the Chef - Season 2 Episode 26 Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu
0.00 48 minutes The theme for this episode is Thickening Techniques (Part 2). We take a look at jibuni, a local dish from Kanazawa in the Hokuriku region. It uses flour to thicken the sauce which is quite unique among Japanese cuisine. As a different variation the jibuni sauce can be poured over deep-fried bean-starch vermicelli creating an attractive, colorful dish!
