mr. tatsuo saito. authentic japanese cooking. okay, let's get cooking. >> hi, everyone. welcome to "dining with the chef." i am your host, yu hayami. today to show us wonderful japanese cuisine is our chef, chef saito. today we are going to be learning about rice. but not just any rice, we're going to be learning about sekihan, and it's like a red rice. sekihan is usually associated with celebration, so wedding parties and a food for celebrating happy occasions. >> so if you take your time, it's no problem. >> i see. but i know today, chef saito, you are going to teach us a special technique so the colors turn out perfect and the shapes do not fall apart, right? >> of course. let's get started. uh-huh. >> today's main course is sekihan. properly cooking the rice is the key to making sekihan that has an attractive color. the rice will become somewhat sticky. the top something a mixture of sesame seeds and salt, the typical accompaniment for the sekihan rice that draws out the sweetness of the rice. we'll be cooking simmered shrimp with an egg coating and it's an appropria