In this episode, Christopher Kimball continues his travels through Japan. Back at Milk Street, Chris and Milk Street Cook Lynn Clark prepare Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan). To go along with the rice dish, Milk Street Cook Catherine Smart whips up Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke). And finally, Milk Street Cook Rayna Jhaveri shows Chris how to prepare a Tuesday Night Dinner: Yakiudon with Pickled Ginger.