Sachie goes to the largest fish market in the world – Tsukiji Market in Tokyo. In her kitchen Sachie prepares tuna tataki, sugar and spice salmon and stuffed squid.

The variety of food sold from roadside stalls is amazing in Japan and more so in Osaka. Sachie shows you how to make some of these special street food dishes: sweet buns; okonomiyaki; and dumplings.

Sachie visits a living museum dedicated to ramen noodles and sees master noodle chefs at work. In her kitchen she makes a soy based soup using spaghetti and a miso based noodle soup.

Sachie goes on an international rice journey. Back in her kitchen she shows us how to make some simple but wonderful sushi dishes: inari sushi; sushi roll; and chirashi sushi.

Sachie sees how fast foods are made, then back in her kitchen she shows us how to make fast foods perfect for lunches and snacks: from home made udon noodles to renkon chips and university sweet potato.

Sachie shows us three simple barbecue dishes: seasonal vegetables and sesame dressing; beef and soy vege wraps and yakitori skewers.

In the kitchen Sachie makes 3 soy inspired recipes: seafood hot pot; honey soy spare ribs with prawn crackers and a soy caramel ice-cream with walnut.

Cooking series celebrating Japanese cuisine and inspiring viewers at home with simple to make, amazing dishes. Hosted by Sachie Normura.

Sachie shows how to make a sashimi salmon laced with beetroot and alcohol, along with a salmon salad and a local salmon specialty dish cooked by a local chef.

Sachie travels to Nagano, home of Marukome where she gets to see how miso is made. She makes miso soup and miso grilled eggplant; pork katsu with miso sauce; and miso walnut brownie.