This stunning Chilean sea bass recipe from Hideki Hiwatashi is drenched in a fantastic miso sauce made with Champagne, yuzu and white miso. A fantastic fish recipe which is bound to impress.
Chef Hideki Hiwatashi's Teriyaki Lamb Recipe celebrates Spring ingredients, from juicy Lamb Cutlets to Broccoli and Asparagus. These Grilled Lamb Chops make a fantastic and Low-Carb dinner Dish.
A comforting Japanese beef sukiyaki recipe from Hideki Hiwatashi featuring mixed mushrooms and vegetables in a sweet, satisfying sake broth.
A fantastic tofu recipe from Hideki Hiwatashi. This egg tofu is also known as uguisu tofu, and is the perfect addition to vegetarian recipes.
This glorious cod tempura uramaki recipe, from Sake no Hana chef Hideki Hiwatashi is full of contrasting textures and flavours.
Hideki Hiwatashi’s magnificent crab kamameshi recipe is packed with rice, king crab meat and sauce, topped with salmon roe for a vibrant garnish.
Sake and Salmon Pairing - Great British Chefs
SUSHI: Learn how to make sushi with Michelin-starred Japanese chef Hideki Hiwatashi. The chef sears the hamachi with a blowtorch to give the fish a wonderfully flaky texture.
Myoga: What it is and How to Cook with it - Biggies Boxers
A lookback at April on Great British Chefs, with fantastic Japanese recipes from Hideki Hiwatashi, bento boxes, innovative lunch ideas, Brazilian street food and much more.
This elegant miso soup recipe from Hideki Hiwatashi is served topped with a piece of homemade tofu. Dashi is used as soup stock, adding a real depth of flavour. A fantastic Japanese soup recipe.
Thinly slices of fresh water eel -- seared with a blowtorch until lightly charred, then brushed with home-made Kabayaki sauce. Served over a block of vinegared white rice, sprinkled with a pinch of sanshō. Plated with wasabi and fresh ginger.