The theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto to slowly marinate meat or fish before grilling it. Chef Saito and Yu Hayami share tips on how to make this fragrant and delicious dish at home. They marinate Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor usually only found at a high-end Japanese restaurant. For the side dish, they make sake-steamed clams and spring cabbage. Enjoy the tender, juicy spring cabbage, cooked with soup full of the rich flavor of asari clams.
