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| Title | : | Dining with the Chef |
|---|---|---|
| Genre | : | Reality |
| Overview | : | The theme of this episode is part two of “Yoseru” (setting together and congealing). Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water. Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten. |
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