'Five tastes, five colors' with ingredients from both sea and mountains is the secret of Japanese-style cuisine's balanced nutrition. The representative dish this week is fish boiled in soy broth.

Chef Saito will share his knowledge with you, enabling you to cook perfect Ginger Pork at home without fail. He utilizes every part of the cabbage, serving the leaves in a salad and then pickling the core to serve alongside the pork. Tomato and Bacon Miso Soup rounds out this hearty early summer lunch menu.

Master Chef Saito demonstrates how to cook the authentic Japanese dish Nanban-zuke -- fried fish in sweet vinegar. He also prepares Avocado and Grapefruit with Wasabi Soy Sauce, and Okra Miso Soup. Both of these please our palates with refined flavors.