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
