Join Harry Sugiyama and chef Hayashi for a fresh, fast master class in ultra-simple Japanese cooking, where shrimp and eggs take the spotlight. Let's get cooking! 1. Remove the vein from the shrimp ...

Join Harry Sugiyama for a fun new series as Master Chef Hayashi shares Kyoto-style salmon Bo-sushi you can make anywhere, plus his surprising 'gari' ginger twist! 1. Rub the salmon with the salt and ...

1.Wrap 25 grams of Matcha ice cream with plastic wrap and by hand shape it into a ball shape. Make two ice cream balls and keep them in the freezer. 2.Next make mochi, by thoroughly kneading ...