MOCO'S Kitchen

Learn how to make healthy chicken skewers, a beautiful and festive dish of chilled noodles, Korean-style ochazuke, an original Caesar salad and more.

Mocomichi teaches how to make colorful vegetable dishes, like a ratatouille that even children will love, and a grilled salad with peanut sauce.

See how gruyere can transform a baked asparagus dish, how mozzarella adds a fun twist to Hiroshima-style okonomiyaki, and more cheese-centric recipes.

The viewers' letters inspire Mocomichi to make a spicy stir-fry over rice, boiled egg rice balls, brown rice with green vegetables, and more dishes.

Mocomichi prepares silken tofu wrapped in pork cutlets, a potato salad sandwich with myoga ginger, a stir-fry with fresh snap peas and more.

Learn how to make a healthy simmered hijiki dish, a spicy eggplant and tofu stir-fry, crunchy lotus root sandwiches and other summertime snacks.

Olive oil plays a big part in these recipes, including a grilled zucchini and chicken platter with a special fruit sauce, and grilled eggplant.

See how to make pasta dishes like pan-fried spaghetti with conger eel, handmade ravioli stuffed with edamame, and Okinawan bitter melon with noodles.

In this set of seafood recipes, Mocomichi prepares grilled sea bream, stir-fried shell-on shrimp with Japanese peppers, fried sardines and much more.

Mocomichi shows off a colorful Mexican salad with pancetta, a delectable zucchini pizza, a simple Italian tomato soup and more light meals.