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The Migrant Kitchen

What is Ikejime?

When Chef Tetsu was first presented with a black cod from Seiichi Yokota he said, "I felt like I found a diamond in a bunch of regular fish." Find out the traditional Japanese technique used by Seiichi Yokota to keep his catch fresh and flavorful.

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Full Episodes
Season
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Episode
26:29
The Migrant Kitchen

Louis & Jazz

Jazz Singsanong and Louis Tikaram transport the palate around the world with Thai cuisine.
Season 3 Episode 6
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Episode
26:40
The Migrant Kitchen

Man'oushe

Two extraordinary women of Palestinian descent use food to bridge cultural division
Season 3 Episode 5
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Episode
26:40
The Migrant Kitchen

Mister Jiu's Chinatown

Brandon Jew walks the line between his Chinese heritage and his American upbringing.
Season 3 Episode 4
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Episode
26:40
The Migrant Kitchen

El Jardin

Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego.
Season 3 Episode 3
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Episode
26:38
The Migrant Kitchen

Sequoia Sake

Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake.
Season 3 Episode 2
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Episode
26:40
The Migrant Kitchen

The Jewish Deli

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food.
Season 3 Episode 1
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Episode
26:40
The Migrant Kitchen

Beyond Pho

There’s so much more to Vietnamese food than Banh Mi, Spring rolls, and Pho.
Season 2 Episode 4
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Episode
26:40
The Migrant Kitchen

Omotenashi

The couple behind Echo Park's Tsubaki have always loved the culture of izakaya.
Season 2 Episode 3
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Episode
26:40
The Migrant Kitchen

Badmaash

The Mahendro family combines Indian and Los Angeles flavor at their restaurant Badmaash.
Season 2 Episode 2
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Episode
26:40
The Migrant Kitchen

Alta California

L.A. chefs work to preserve heritage and advance the “Alta California” food movement.
Season 2 Episode 1
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