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S2 E17 Japanese food inspired by other cultures

Instructional & Educational

TV-PG

22m

Feb 19, 2017

Chef and culinary instructor Hana Etsuko Dethlefsen shows us Japanese cuisine inspired by other cultures with a pork and tofu dish, sesame chicken salad, breaded pork cutlet, and even a French crepe.

Season 2, 24 Episodes

Italian chef and food guru Vanessa Gianfrancesco teaches us how to make fresh pasta like an Italian, and then uses that pasta to create everything from fettuccine alfredo to tortelloni to lasagna bianca.

Italy's love affair with the tomato,

The humble tomato – called the pomodoro, or 'apple of gold' in Italy – is the star of this episode as Chef Vanessa Gianfrancesco creates a rustic appetizer, two iconic mains, and even a dessert using tomatoes!

Italian Breads,

Vanessa Gianfrancesco, Italian chef extraordinaire, shows us how to prepare bread in delicious ways before cooking the perfect juicy steak, with a side of Tuscan beans, and finishing it all with a light tiramisu.

Japanese Comfort Food,

It's all about comfort food as Japanese-German chef and cookbook author Hana Etsuko Dethlefsen fixes up chicken hotpot, chicken skewers, meat and potato, and a sweet custard.

Yoshoku: Japanese recipes inspired by Western cuisine,

Chef and cookbook author Hana Etsuko Dethlefsen makes Japanese Yoshoku dishes – recipes that are inspired by western cuisine, from spaghetti to croquettes to hamburgers and a creamy seafood bake.

Popular Japanese Noodles,

Noodles are the star ingredients when chef Hana Etsuko Dethlefsen cooks up somen noodles with dipping sauce, ramen salad, a fried noodle dish, and a one-pot delight.

Thai Street Food,

Thai chef Pailin Chongchitnant shows us the secrets behind Bangkok's famous street food with pork skewers, noodle soup, five-spice pork belly soup, and pandan coconut custard fondue.

Sweet and Sour,

Sweet and sour are definitely on the menu as Thai-born chef Pailin Chongchitnant whips up glass noodle salad, sour curry, sweet and sour stir fry, and pineapple and lychee in iced syrup.

Northern Cuisine: Chiang Mai,

Thai chef Pailin Chongchitnant explores the cuisine of Northern Thai city Chiang Mai with red chili pork dip, minced pork salad, Thai-style chicken noodle soup, and Burmese-style curry.

Cheese: an Argentinian Favourite,

Award-winning Argentinian chef Natalia Machado perfects a line-up of dishes featuring cheese, from grilled provolone with salad to ricotta gnocci to grilled steak-pizza and a zesty cheesecake.

Popular Patagonian Dishes,

Argentinian chef Natalia Machado takes us on a culinary tour of Patagonia as she creates popular dishes from the area, including lamb empanadas, King Crab pie, fish in a salt crust, and Patagonian fruit cake.

Corn: Argentina’s favourite ingredient,

Corn is a big staple ingredient in Argentinian cuisine, and chef Natalia Machado makes tamales, corn and squash and chorizo stew, chicken in a creamy corn sauce, and then creamy corn pudding for dessert.

Italian dishes that will impress any dinner guest,

From a trendy meatball appetizer to creamy pasta with chickpeas, decadent stuffed mussels, and succulent salmon with lavender and honey, Chef Vanessa Gianfrancesco wows again with her Italian cuisine.

DIY Italian fine dining,

Italian chef and foodie Vanessa Gianfrancesco shows us how to make dishes delicious enough for a fine restaurant with fried zucchini blossoms, spaghetti carbonara, roast lamb, and fruit crostata.

Sicilian specialties,

Chef Vanessa Gianfrancesco uses culinary influences from the island of Sicily to make everything from arancini rice balls to seafood couscous, baked fish with citrus and fennel, and the perfect cannoli.

Traditional Japanese Food,

Chef and cookbook author Hana Etsuko Dethlefsen schools us on traditional Japanese foods as she makes tofu rice pockets, miso glazes, and rice flour dumplings.

Japanese food inspired by other cultures,

Chef and culinary instructor Hana Etsuko Dethlefsen shows us Japanese cuisine inspired by other cultures with a pork and tofu dish, sesame chicken salad, breaded pork cutlet, and even a French crepe.

Citrus-based ponzu sauce is a favourite in Japanese cuisine, and Chef Hana Etsuko Dethlefsen shows us how to use it, starting with ceviche, then a hotpot, wagyu steak, and ending with shortcake.

Eggs are the linking ingredient between green beans ranch-style, zucchini quiche, stuffed beef flank, and vanilla custard with dulce leche, all prepared by award-winning Argentinian chef Natalia Machado.

Three course Argentinian meal,

Award-winning chef Natalia Machado from Argentina makes palm heart and shrimp salad, beef stew in a pumpkin, roasted pork spare ribs with a delicious marinade, and addictive dulce de leche ice cream.

Addictive Argentinian food,

Argentinian-born chef Natalia Machado makes grilled calamari salad, followed by grilled pizza, and then shows us how to make lamb ravioli, before finishing it off with the best-ever cookies: alfajores.

Red curry from scratch,

Red curry is the star attraction in a stellar line-up of dishes Thai chef Pailin Chongchitnant makes, starting at red curry paste, and making her way to fish custard, chicken stir fry, and red curry duck.

Grilled Thai dishes,

It's all about the grill as Thai chef and cookbook author Pailin Changchitnant makes dish after dish to go on the BBQ, like grilled eggplant salad, steak with dipping sauce or in a salad, and fish in banana leaves.

Thai food inspired by other cultures,

Thai chef and cookbook author Pailin Chongchitnant shows us how to make Thai dishes that were inspired by other cultures, from steamed dumplings to biryani to Massaman curry and custard tarts.

Details

One World Kitchen

Instructional & Educational

TV-PG

3 Seasons

23m

One World Kitchen highlights five global cuisines – Indian, Thai, Italian, South American and Japanese – that are arguably just as ‘Canadian’ as tourtière and poutine.

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