Niki Nakayama Teaches Modern Japanese Cooking

The chef and owner of two-Michelin-starred restaurant n/naka in Los Angeles, Niki Nakayama is celebrated for her modern interpretation of kaiseki, a traditional Japanese cuisine. With her partner and sous chef, Carole, Niki will teach you techniques for preparing sashimi, tempura, perfect rice, and more. Learn how to make dishes that honor fresh ingredients as Niki shows you how to cook with care and gratitude. LESSON PLAN 01. Meet Your Instructor: Niki Nakayama 02. Kaiseki Cooking 03. Japanese Pantry Essentials 04. Ichiban Dashi: Kombu and Bonito Stock 05. Japanese Culinary Tools 06. Rockfish: Whole Fish Preparation 07. Balance in Kaiseki 08. Zukuri: Modern Rockfish Sashimi 09. Owan: Soup With Bone Broth 10. Tuna: Portions for Otsukuri and Yakimono 11. Otsukuri: Traditional Tuna Sashimi 12. Yakimono: Grilled Tuna 13. Mushimono: Steamed Rockfish 14. Agemono: Rockfish and Vegetable Tempura 15. Agemono: Tuna Karaage 16. Donabe: Japanese Rice Traditions 17. Shokuji: Rice and Pickles 18. Ichigo Ichie