In this episode, chef Saito makes simmered kinki fish, considered one of Japan's finest simmered dishes. One distinctive quality of Japan's simmered fish dishes is that they are often cooked gently in a small amount of broth, rather than boiling for a long time in a lot of broth to heavily flavor the fish - even after the fish simmer, they still retain much of their original flavor, with only the outermost layer of the fish being seasoned by the simmering broth. Chef Saito teaches the secrets of great simmered fish prepared this way. He also makes a side dish featuring the popular fish tuna, and natto, which is famously considered an acquired taste. This recipe uses chopped natto in a way one is bound to love, for a dish that goes great with sake.
