Season 4, Episode 19 of 52
The theme this episode is grilling. Tuna is very popular served as sashimi, but it's also delicious cooked. Chef Saito and Yu Hayami make goko-yaki, seared rare tuna with plenty of sesame seeds, and named for its "five aroma" sauce. The sauce is made with five ingredients - myoga ginger bud, shiso, natto, and more - with refreshing flavors that make this a perfect dish for summer. For the side dish, they cook green bell peppers, a summer vegetable, and season them with umeboshi pickled plums and nori seaweed, for a deliciously Japanese flavor and aroma.
