Our theme this episode is decorating. We’ll be making temari sushi, a charming bite-sized style of sushi with beautiful toppings, said to have originated in Kyoto. The colors red and white are considered auspicious in Japan, so this sushi is topped with salmon and scallops, to make a dish perfect for serving at a house party! Our side dish is oyster mizore-jiru soup, a warm dish that’s especially good for the colder months. This soup is made with grated daikon radish for a look evocative of snow, and topped with yuzu citrus to give this elegant dish a bright yellow accent and a refreshing aroma. Chef Saito will also share some of the delicate presentation techniques used in Japanese cuisine.