Our theme for this episode is deep frying. We'll be making fried shrimp, covered in three different coatings: white sesame seeds, aonori, and kakinotane rice crackers, making them a beautiful white, green, and red for visual variety to match the different flavors. Chef Saito will also demonstrate a variety of techniques for preparing shrimp from start to finish to make them look as good as they taste. For our side, we'll be making a soup with the springtime flavors of hamaguri clams and rapini, and showing how to make a beautifully clear dashi stock, as well as how to choose the freshest clams.