Iron Chef Japan Full Episodes
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There are over 300 episodes of Iron Chef. Unsure of where to start? Try to find your favorite ingredients in the Ingredients section. Or, you can view the full list of battles. The Iron Chefs each have their own bios and battle statistics pages: Iron Chef Chinese Kenichi Chen, Iron Chefs French Hiroyuki Sakai and Yukata Ishinabe, Iron Chefs Japanese Rokusaburō Michiba, Kōmei Nakamura and Masaharu Morimoto, and Iron Chef Italian Masahiko Kobe.
Viewers who love cooking shows enjoy Food Network's "Iron Chef America." The show features celebrity chefs who are picked to compete against a guest and flex their culinary chops using a single ingredient. There is no competition between the old and the new version for those who were hooked on the original Japanese "Iron Chef" from the 90s. Since the show crossed over to the Food Network and became "Iron Chef America," fans of the O.G. have been searching for episodes of the Japanese version.
The original iron chefs were each a master of their cuisine. According to Pogogi, iron chefs changed throughout the series, but a select few became the most sought-after competitors. The most well-known were Hiroyuki Sakai, the iron chef of French food; Chen Kenichi was the acclaimed Chinese iron chef, and Masahiko Kobe was known as Iron Chef Italian (via Cooking Channel). Last but certainly not least was Masaharu Morimoto. He was the master of Japanese cuisine and fan-favorite, who was the only chef to cross over to the American version.
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Cat Cora is the only female iron chef on \"Iron Chef America.\" Cora, who stands 5 feet 2 inches tall, describes herself as small but mighty, and says during each show she feels like an athlete gearing up for battle.
Some of the rivalries are pretty intense. Once, Bobby Flay leaped triumphantly onto his cutting board at the end of a battle with Masaharu Morimoto (before Flay became an iron chef). Afterward, Morimoto said Flay was not a chef because he had disregarded the cleanliness of his cutting board.
\"You can come in from a restaurant in wherever, you know, Nebraska or something,\" Brown said. \"This is life-altering. This changes careers. As for the iron chefs, they have got to stay on top, you know. They lose every now and then, but when their season starts looking bad, they worry about being traded. I mean, it is like being on a professional team.\"
If, by any miracle, you have an episode that neither I nor ironcheffans.info have, would you like to trade? I am not really interested in the Japanese-dialogue versions. I really only want the delightful American-dubbed versions. Most of the episodes I have to trade are in DivX format (with an AVI file extension) - newer versions are saved as MKV.
So let's form a digital yakuza and swap episodes. The bonus is that in our yakuza, you don't have to get a full-body tattoo or cut off your fingers. Well, you can if you like, but it's not strictly necessary.
I was delighted to find important missing episodes such as the famous OSTRICH BATTLE versus Australian female chef Gillian Hirst on 10 July 2008. Alas, it was a raw undubbed and unsubtitled ep with only Japanese dialogue. See some stills from the Ostrich Battle. You'll be familiar with Gillian even if you've not heard of her: she's the stern Australian lady marching into the stadium during the opening credits of every episode.
Hated the set up. There's NO WAY those chefs can plan, prep and execute all that stuff in that time in an unfamiliar kitchen. They must have planned ingredients and equipment. It's IMPOSSIBLE to prepare two full multi-course meals at the same time, then have all those dishes sit around waiting to be served while the judges eat their way through two meals and discuss along the way. They must be preparing the courses one-by-one to get them looking fresh to the table.
During the main run of, what, 300-and-something episodes of Iron Chef America, the only time I got to taste food is if one of the chefs sent something to me, which did happen every now and then. Now, on the Next Iron Chef series and some of the other iterations of that show, I did taste the food because in some cases, I was qualifying people to move on. But it was decided for this version of Iron Chef that Kristen and I are at the table and we do take the food. We don't steer the judging in any way, fashion, or form, but we're there to bring full circle but we have seen during the challenges into the conversation. And I am very grateful for that because it used to be, I did my battle and boom, that's it, I went away. Now I get to see things all the way through and I think that has really made the conversations at the judging table richer. It's made my waistline just a little bit bigger, but, you know, I can work that.
Well, without giving anything away that might tip a hat towards identities, I will simply recall what one of the chefs said to me that kind of summed up all of the conversations that I had, which is that this is the only one that matters. This is the only one that matters. So no matter how many stars a chef gets, no matter how many restaurants, this still means something and that is important. And you know what? It shows, it shows in their performance. These are people that don't need to sweat anymore. These are people that have proven themselves over and over. They've got shelves full of awards, they've got books, they've got restaurants. But let me tell you something, in that place, I saw a lot of sweat. I saw a lot of worry. I saw a lot of pushing. No one is coasting. It is an uphill battle in there all the way and every single one of them took it seriously, and for every one of them it actually means something. And you know what? You see people fall down, you see people lose, and you see people get really upset about that. [Laughs] So it matters. That's the one thing that really came across. I know or I've encountered most of these people off and on in my career and and I've seen most of them cook and I've eaten most of their food and I'm telling you, this is different.
As most of you know, later on the fledgling Food Network obtained the broadcast rights for Iron Chef, had it dubbed (although curiously Chairman Kaga was undubbed and subtitled) and aired it for several years, becoming one of their early hits. (I believe it still continues to air on The Cooking Channel.) After a travesty of an attempt at an American version of the show called Iron Chef USA, which made it into some kind of professional wrestling like horror, a much more restrained version called Iron Chef America was born. This one followed the format of the original quite faithfully, and continues to be one of The Food Network's flagship shows. It has a spinoff, The Next Iron Chef, and several imitators. In a sense, Iron Chef may have ushered in the era of the celebrity chef, for better or worse.
The original Iron Chef aired in Japan from 1993 to 1999, with a couple of specials airing in 2000 and 2001, for a total of 309 episodes. Surprisingly perhaps, similar shows showcasing 'celebrity chefs' haven't surfaced in Japan. Most of the food oriented shows on Japanese TV these days, aside from venerable cooking shows like Today's Cooking and Kewpie 3 Minute Cooking which have been airing for decades, are about eating out. These shows typically go to picturesque locations in rural areas to find ryokan (inns) or minshuku (B&Bs) that serve delicious local fare, or to 'hidden treasure', not-too-expensive eateries in the cities. Not much attention has been paid on these programs to high-end dining. I've always thought that this could be a reflection on the continuing economic doldrums in Japan for the last decade or so.
Hi Maki, really happy to see you posting in full fervor again. :)I totally agree with you on Iron Chef USA, it was horrible. The followed series was Iron Chef America, which wasn't that much better at first but improved after Michael Symon got on board as one of the chefs. I'm watching the new Japanese Iron Chef from San Diego having DVDs sent to me. I'm sure it'll be on Hulu sooner or later. Anyway take care and looking forward in reading more from Just Hungry! 2b1af7f3a8
