The culinary team explores the influence of Japanese immigrants on American cuisine in this episode of Cook’s Country from America’s Test Kitchen. They start by preparing a Seattle-style chicken teriyaki dish, a local favorite with a sweet and savory glaze. The side dish is a sweet potato salad, seasoned with cumin, smoked paprika, and crunchy almonds.
The episode then takes viewers to meet Chef Nobu, a master of Japanese cuisine, who shares his secrets for preparing miso black cod, a delicate and flavorful dish. The team also learns about the history of Japanese immigration to the United States and how it has enriched the country’s culinary landscape.
Bridget Lancaster and Julia Collin Davison guide audiences through these recipes, offering tips and techniques to help home cooks recreate these dishes.
Cooks Country from America’s Test Kitchen: Inspired by Japanese Immigrants airs on PBS, Saturday, September 28, 2024, at 3:30 p.m.
