Food

LUCKY CHOW
Asian Farm to Table

LUCKY CHOW: Asian Farm to Table

 

Farmers are the new rock stars of the food world, and in this episode Danielle visits agriculturists large and small. Ross Koda, a third-generation Japanese-American, runs a renowned Central Valley rice farm and hopes to keep it in the family. Kristyn Leach hand grows artisanal, heirloom Asian produce for one of San Francisco’s most popular restaurants.

 

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LUCKY CHOW
Food as Beauty

LUCKY CHOW: Food as Beauty

 

Asian beauty secrets have long held fascination with Western audiences. Charlotte Cho from Sokoglam shows us how the K-Beauty boom is all over mainstream America today. We talk to the (mostly) women leading the charge in the cosmetics and skincare scene and disrupting the American beauty industry, from inside out.

 

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SAMANTHA BROWN’S PLACES TO LOVE
Lafayette and Cajun County, Louisiana

SAMANTHA BROWN’S PLACES TO LOVE: Lafayette and Cajun County, Louisiana

 

Samantha is instantly engulfed in Cajun and Zydeco music at the Breaux Bridge Crawfish Festival. The journey continues with a visit to Tabasco to learn the 5-year process of bottling the hot sauce, followed by a kayak tour through the local swamps.

 

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LUCKY CHOW
Food as AZN

LUCKY CHOW: Food as Azn

 

The next generation of Asian Americans are redefining what it means to be Asian in the U.S. by keeping one foot in the past, and the other in the future. We talk to renegade chefs, entrepreneurs and cultural ambassadors from Canal Street Market to the dance party sensation Bubble_T to see what’s in store for the future of Asians in the mainstream.

 

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LUCKY CHOW
Food as Wellness

LUCKY CHOW: Food As Wellness

 

As bone broth and kombucha line the shelves of your local grocery store, we take a closer look at “food as medicine”. From visits to the Traditional Chinese Medicine Centre in China, Manhattan Chinatown’s Po Wing Market and Seoul’s Kimchi Museum, we learn that food is so much more than just sustenance.

 

 

 

TRAILS TO TSUKIJI

Trails to Tsukiji

 

“Trails to Tsukiji” is a show that focuses on Japanese food available at Tokyo’s iconic Tsukiji Market where every kind of fresh food is gathered from around the country.

 

Tokyo’s Tsukiji Market is a must-visit destination for any food lover. Here you’ll find not only fresh fish, but every ingredient from around the country needed to cook a Japanese meal. Each episode features one unique product sold at the market to find out how it is produced and how it can be used at home. The rich food culture of Japan is yours to discover in Trails to Tsukiji.

 

 

 

DINING WITH THE CHEF
Marinated Swordfish

DINING WITH THE CHEF, Chef Tatsuo Saito, Host Yu Hayami

 

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami, who cooks alongside master chef Tatsuo Saito, and also by Patrick Harlan who cooks with chef Rika Yukimasa — and with occasional appearances by other guest chefs — the series presents delicious Japanese dishes that can be made at home.

 

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Marinated Swordfish
In this episode, we’ll be making nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hot summer days. Chef Saito will be using bell peppers, onion, basil, and more for a beautiful and delicious dish, and he’ll also show the tricks to getting the best flavor out of vegetables. For our side, we’ll be making braised dried daikon radish. With its sweet and savory flavor and a sprinkle of toasted sesame seeds, it makes the perfect accompaniment, rounding out the meal alongside rice, miso soup, and freshly pickled vegetables.

 

 

 

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