The prefecture of Okinawa at the southern tip of Japan once flourished as the independent Ryukyu Dynasty, and its unique and colorful culture remains to this day. Ayaka Yamamoto is a legendary chef who draws on the traditions of the Ryukyu Dynasty for modern Ryukyu cuisine. In this first episode, she prepares three dishes. The first of these is minudaru, a dish made by topping steamed pork with plenty of black sesame. This dish is representative of Okinawa's food culture, and was once served as an appetizer to foreign dignitaries visiting the Ryukyu Kingdom, as a way of demonstrating hospitality. The second dish is stewed pork spareribs, considered the finest delicacy. Finally, her third dish is ruyizomin, a beautiful clear soup made with somen noodles, with a name representing its auspicious meaning.