The theme for this episode is Dressing Techniques (Part 1).
Japanese cuisine contains a magnificent array of aemono, or dressed dishes. Here we will take a look at one of such dishes known as shiraae. Vegetables and seafood, such as tuna, cuttlefish, and scallops, are colorfully dressed using a paste made from tofu. Another variation is a tofu paste and persimmon aemono, which is also wonderful as either an appetizer or dessert.
Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing
Dining with the Chef · Season 2 · Episode 29
The theme for this episode is Dressing Techniques (Part 1).
Japanese cuisine contains a magnificent array of aemono, or dressed dishes. Here we will take a look at one of such dishes known as shiraae. Vegetables and seafood, such as tuna, cuttlefish, and scallops, are colorfully dressed using a paste made from tofu. Another variation is a tofu paste and persimmon aemono, which is also wonderful as either an appetizer or dessert.
Japanese cuisine contains a magnificent array of aemono, or dressed dishes. Here we will take a look at one of such dishes known as shiraae. Vegetables and seafood, such as tuna, cuttlefish, and scallops, are colorfully dressed using a paste made from tofu. Another variation is a tofu paste and persimmon aemono, which is also wonderful as either an appetizer or dessert.
Episode Details
Air date, runtime, timezone, and episode position.
Season
2
Episode
29
Air Date
24/Feb/2014
Air Time
—
Runtime
28 min
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