Authentic Japanese Cooking: Wakatake Soup
Rika's TOKYO CUISINE: Two Delicious Rice Dishes
Authentic Japanese Cooking: Otsukuri (Sashimi Plate)
Authentic Japanese Cooking: Miso-marinated Pork
Rika's TOKYO CUISINE: Beef Katsu
Authentic Japanese Cooking: Three Simmered Vegetable Dishes
Rika's TOKYO CUISINE: Sea Bream Carpaccio
Authentic Japanese Cooking: Chilled Ramen Noodles
Rika's TOKYO CUISINE: Savory Eggplant and Rice
Rika's TOKYO CUISINE: Sweet and Sour Meatballs
Cook Around Japan - Kanazawa: Food from a Samurai City
Cook Around Japan - Kanazawa: Tradition Thrives by Innovation
Authentic Japanese Cooking: Chicken-stuffed Potato Balls
Authentic Japanese Cooking: Crab and Mitsuba Herb Rice
Authentic Japanese Cooking: Sunomono for Autumn - Octopus, Cucumber and Kabocha
Authentic Japanese Cooking: Matcha Jelly
Rika's TOKYO CUISINE: Japanese Curry Rice
Rika's TOKYO CUISINE: 4-step Teriyaki
Rika's TOKYO CUISINE: Ramen at Home
Authentic Japanese Cooking: Kaiseki Cuisine - A Dining Experience in Old Tokyo
Rika's TOKYO CUISINE: Kushi-age Party - Deep-Fried Skewers
Authentic Japanese Cooking: White Miso Ozoni
Back to Basics: Episode 3 - Essential Utensils for Japanese Cooking
Authentic Japanese Cooking: Fluffy Egg and Crab Stir-fry
Rika's TOKYO CUISINE: Hambaagu—Rika's Taste of Home
