In this episode, chef Rika makes chikuzen-ni, a local favorite from her hometown of Fukuoka beloved for the delicious texture of its culinary ingredients. Perfect for family gatherings or even just as a side in a bento lunch, this is an easy-to-make simmered dish once you just memorize the proportions of the seasonings. For the side, they make eggs with tuna and green onions mixed in and cooked until golden brown. Viewers will learn about miso soup, and how to make Rika's favorite, miso soup with daikon radish and abura-age fried tofu, among the many other possibilities offered by the incredible versatility of miso soup.
