The following is an episode list for the Japanese television series Dotch Cooking Show.
Chef: Ryoji Hamamoto Special Ingredient: Anago from Taima, Nagasaki Prefecture Chef: Kouou Sugiura Special Ingredient: Game fowl from Shinbashi, Tokyo Chef: Jun Hida Special Ingredient: Beef from Erimo, Hokkaidō Chef: Naoki Saito Special Ingredient: Kinuko's "Bun-bun Tomato" Ketchup from Tomioka, Gunma Chef: Kazuki Kondo[1] Special Ingredient: "Kanjuku (Fully ripe/mature)" pork from Nojiri, Miyagi Prefecture Chef: Tetsuya Kawamoto Special Ingredient: "Hagi no se tsuki" brand horse mackerel (aji) from Oshima, Hagi, Yamaguchi Prefecture Chef: Katsumi Yoshioka Special Ingredient: Black bean soy sauce from Yuasa, Wakayama Prefecture Chef: Shinji Horiuchi Special Ingredient: Hot spring salt from Kotakara island, Kagoshima Prefecture Chef: Sei[2] Mitsuzono (満園聖) Special Ingredient: "Ikitsurugi" dried squid (surume) from Iki, Nagasaki Prefecture Chef: Tetsuya Kawamoto Special Ingredient: Hermes brand tonkatsu sauce from Higashisumiyoshi, Osaka Prefecture Chef: Kozo Kawai Special Ingredient: "Kurogoma Rayu" brand chili pepper sesame oil from Hishikari, Kagoshima Chef: Katsumi Yoshioka Special Ingredient: "Kita no nira" garlic chives from Shiriuchi, Hokkaidō Chef: Nobukatsu Hashimoto Special Ingredient: Okida's Black Pork from Okuchi, Kagoshima Chef: Naoki Saito Special Ingredient: Kanetake Curry powder from Chofu, Tokyo Chef: Jun Hida Special Ingredient: Henjin Mokko sausages from Sado, Niigata Chef: Masato[2] Wakebayashi (分林眞人) Special Ingredient: Caciocavallo cheese from Date, Hokkaidō Chef: Kozo Kawai Special Ingredient: Charcoal-roasted barbecued pork from Himeji, Hyōgo Chef: Shinji Horiuchi Special Ingredient: "Red Diamond" bamboo shoots from Haguro, Yamagata Chef: Kazuki Kondo Special Ingredient: Wild horse mackerel (shimeaji) from Miyakejima, Tokyo Chef: Tetsuya Kawamoto Special Ingredient: Wild eel (iri unagi) from Satsuma, Kagoshima King and Queen of Western Cuisine Chef: Koichiro Katayama Special Ingredient: Narui's "Fully-ripe" sweet onions from Sumoto, Hyogo Chef: Shomei Sakaki[2] (榊 正明) Special Ingredient: Anori U-12 shrimp from Shima, Mie Chef: Akira Yokota (横田 彰) Special Ingredient: "Taka no tsume (falcon's talon)" chili peppers from Osaka Chef: Shinji Horiuchi Special Ingredient: "Golden" vinegar from Yoronjima, Kagoshima Prefecture Dishes: Otoro nigiri sushi, tekkadon, grilled tuna kama (gill meat), otoro teriyaki, negima-jiru tuna and green onion soup Chef: Kouou Sugiura Special Ingredients: Wild tuna from the Ibiza coast,[3] "Maruiwa" brand wasabi from Izu, Shizuoka Dishes: "Shimofuri (frost)" beef nigiri sushi, tataki style beef, stewed beef tongue, beef sirloin donburi Chef: Tetsuya Kawamoto Special Ingredients: Fukushima ranch black-hair wagyū beef from Ajisu, Yamaguchi, homemade butter from Kamui, Hokkaidō Chef: Shinji Horiuchi Special Ingredient: Sanchu lettuce from Choshi, Chiba Chef: Naoki Saito Special Ingredient: "South Down Hoggett" from Shintoku, Hokkaidō Chef: Kozo Kawai Special Ingredient: "Abashi" bitter melon (gōyā) from Tomigusuku, Okinawa Chef: Katsumi Yoshioka Special Ingredient: Yasumoto's kimchi from Kawasaki, Kanagawa Chef: Koichiro Katayama Special Ingredient: Perch from Toyoma, Fukushima Prefecture Chef: Jun Hida Special Ingredient: "Half and half" rye pumpernickel and spinach bagels from Fujimoto Co., Ota, Tokyo Chef: Sei Mitsuzono Special Ingredient: Chikuwa from Kanonji, Kagawa Chef: Akira Yokota Special Ingredient: Fresh reimen noodles from Morioka, Iwate Chef: Tatsumune Nagasaku Special Ingredient: "Teppen" brand tomatoes from Kōchi, Kōchi Chef: Masato Wakebayashi Special Ingredient: Wiener sausages from Kudamatsu, Yamaguchi Festival Showdown Chef: Ryoji Hamamoto Special Ingredient: Aji brand octopus from Aji, Kagawa Chef: Nobuaki Obiki Special Ingredient: Yakisoba noodles from Musashikoyama, Shinagawa, Tokyo Chef: Masaru Nakagawa Special Ingredient: "Kakuida" brand genmai black vinegar from Fukuyama, Kagoshima Chef: Kin'ya Komoda Special Ingredient: "Kanoko" brand spiny lobster from Naha, Okinawa Chef: Naoki Saito Special Ingredient: Sunflower oil from Nanko, Hyogo Chef: Jun Hida Special Ingredient: "Wine-ton" brand pork from Enzan, Yamanashi Chef: Nobukatsu Hashimoto Special Ingredient: "Modori-katsuo" off the Kesennuma, Miyagi coast Chef: Sei Mitsuzono Special Ingredient: "Blue blade (青刀, Seitō)" Pacific saury off the Kushiro, Hokkaidō coast Chef: Hiroyuki Ozawa Special Ingredient: "Hemlock (米栂, Beitsuga)" matsutake from Mount Fuji Chef: Ryo Sugiura[2] Special Ingredient: "Ginsei" salmon roe from Erimo, Hokkaidō Special Ingredient: Shiba shrimp of the Toyohama Sea Special Ingredient: Fuji Aschig Grazing Pig Special Equipment: Chinese Steam Basket Special Equipment: Iron Pot Special Ingredient: Alaskan King Salmon Special Ingredient: Matsuwa Mackerel Special Ingredient: Kokiran Eggs Special Ingredient: Egg Oil Special Ingredient: Akasaki Toka Oysters Special Ingredient: Raw Milk Special Ingredient: King Pearl Champignon Mushrooms Special Ingredient: Raw Milk Yoghurt from Aizu Special Ingredient: Chinese "Marbled" Cabbage Special Ingredient: "Cinnanosweet" Cinnamon/Tsugaru apple hybrid Special Ingredient: Longtooth Grouper Special Ingredient: Chinese Cabbage Kimchi with fresh shrimp Special Ingredient: "Yukireitake" Mushrooms, Hogget Special Ingredient: Yacon Root Ganryu Duel of Ramen Special Ingredient: Salt, Miso, Soy Combo Special Ingredient: Ise Shrimp 500¥ Bowl Renaissance 2006 Special Ingredient: Solleone Tomatoes, Kuruma Prawns Special Ingredient: "Saiboku Golden Pork" Calorie Cutting: Special Ingredient: Urausu "North Farm Stock Mini Tomato Bottle" (Juice) Special Ingredient: Iwate dried shiitake mushrooms Valentine Sweets Wars Special Ingredient: Nacional "Arriba" Cocoa from Ecuador Special Ingredient: Four Chocolates: Legato, Fortissima, Maracaibo, Callebaut W2 Special Ingredient: Nihonbashi Kanmo Hanpen (Fish Cakes) Special Ingredient: Taiki Apple Grassland Pork Legends of Entertainment Special Celebrity Guest Chef Special Celebrity Guest Chef Special Ingredient: Suminoi Shuzo 10 y.o.
Mirin, Okita Kurobuta black pork, Hachiro ginger Special Ingredient: Super Golden Pork Liver Special Ingredient: ?
Special Ingredient: Kawaminami wild bluefin tuna Special Ingredient: Beef from the Furutake Farm in Imari Special Ingredient: Bigfin Reef Squid from Shishi Island in Kagoshima Special Ingredient: Caridean Shrimp from Ishinomaki Special Selection of Summer Ingredients 2nd - Iwaki - Yamaben's "Phantom" Soy Sauce 3rd - Himeji - Charcoal Roast Pork 4th - Ishigaki - Irwin Mango 5th - Wajima - Dried Nodoguro 7th - Kyoto - Shirakawa Bakery Shokupan (milk bread) 8th - Fukuroi - "Crown" MuskMelon 9th - Urausu - Mini Tomato Bottle 10th - Hara - Canadian Smoked Salmon Ganryu Duel of Ramen: Local Warlords!
Special Ingredient: chishimazasa (sasa kurilensis bamboo shoots) from Yakumo Special Ingredient: Dried tobiuo (flying fish) from Hirado Special Ingredient: Hakodate's Shredded Gagome Kombu Special Ingredient: Shitenno-ji's Beni shoga, Sei Agri mayonnaise Special Ingredient: Lake Hinuma Wild Eel, Hida Sansho's Pepper Powder (Gifu) Special Ingredient: Nishiwaga Japanese Royal Fern, Yamaguchi Honpo's Black Sesame Oil Special Ingredient: Oyama Shokuhin Brown Rice Black Vinegar From Aya Special Ingredient: New potatoes and "ponta" asparagus from Kimura Farm in Mori Special Ingredient: Yura Red Sea Urchin from Awaji Island Special Ingredient: Black Abalone from Shirahama Special Ingredient: "Kaga Maru" Mountain Yams from Nomi Special Ingredient: Somen from "Miwa Yamakatsu" in Sakurai Special Ingredient: "Super Jumbo Mushroom" (15 cm) from Funagata Special Ingredient: "Sicilian Rouge" Tomatoes from Hitachinaka Final Round Special Ingredient: Gonohe Shamorokku Chicken, "Mizunasu" Eggplant Nukazuke from Iseya, Kuromon Market, Osaka Special Ingredient: "Abel" Black Pig from Mijakonojo, "Ise" Takuan from Hayashi Store in Ise