Authentic Japanese Cooking: Cutting Part 1 - Tuna and Squid Sashimi Plate2Authentic Japanese Cooking: Cutting Part 2 - Octopus and Rapini with Egg Vinegar Sauce3Authentic Japanese Cooking: Stuffing Part 2 - Pan-fried Stuffed Peppers6Rika's TOKYO CUISINE: Zaru-soba (Cold Soba Noodles with Dipping Sauce)7Authentic Japanese Cooking: Itameni Part 1 - Chikuzen-style Chicken and Vegetables10Authentic Japanese Cooking: Itameni Part 2 - Kimpira with Lotus Root and Carrot11Rika's TOKYO CUISINE: Rika's Soul Food, Kashiwa-meshi Chicken & Rice12Rika's TOKYO CUISINE: Chilled Ramen Noodles with Steamed Chicken13Authentic Japanese Cooking: Marinating Part 1 - Fried Vegetables Marinated in Dashi15Authentic Japanese Cooking: Marinating Part 2 - Chicken Namban (Fried Chicken Marinated in Sweet Vinegar)16Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée18Authentic Japanese Cooking: Rolling Part 1 - Rolled Dashi Omelet (Dashimaki)21Authentic Japanese Cooking: Rolling Part 2 - Beef and Burdock Rolls22Authentic Japanese Cooking: Thickening Part 1 - Fried Tofu with Dashi Sauce25Authentic Japanese Cooking: Thickening Part 2 - Jibuni-Style Chicken and Tofu26Authentic Japanese Cooking: Dressing Part 1 - Tuna and Cuttlefish with Tofu Dressing29Authentic Japanese Cooking: Dressing Part 2 - Chicken Breast and Onion with Egg Miso Dressing30Rika's TOKYO CUISINE: “Rika's Gyoza” (Japanese-style Pot Stickers)31