On this episode, the focus is on Aichi, located halfway between Tokyo and Osaka. In particular, two dishes are made that are popular in Aichi's capital, the castle town of Nagoya: tenmusu rice balls with tempura, and hitsumabushi, mixed rice served with soup or tea. Chef Rika shows two different and delightful ways to combine tempura, a popular Japanese food, with onigiri rice balls. Chef Saito teaches how to make hitsumabushi with kabayaki-style sardines - usually, this dish is made by mixing unagi eel kabayaki with rice, but chef Saito's version uses much more affordable sardines in place of the unagi eel, making it perfect to try at home. Don't miss both chefs' great presentation techniques, too.
