Our theme this episode is "rolling up." Cabbage is in season, so we'll be using it to make Japanese-style stuffed cabbage rolls, filled with chicken and full of the rich flavor of dashi stock. Our chef will demonstrate the secrets to rolling the cabbage just right, adding tororo shredded kombu kelp to give this dish the perfect finishing touch. Green asparagus is in season right now as well, so we'll also be making delicious asparagus rice, cooked with fresh asparagus and abura-age fried tofu.