The theme of this episode is part two of “Yoseru” (setting together and congealing).
Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water.
Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
Dining with the Chef · Season 2 · Episode 18
The theme of this episode is part two of “Yoseru” (setting together and congealing).
Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water.
Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water.
Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
Episode Details
Air date, runtime, timezone, and episode position.
Season
2
Episode
18
Air Date
14/Oct/2013
Air Time
—
Runtime
28 min
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