As I am writing this update on my blog, I am watching the previous episodes of Iron Chef America on DVD. I can't help but to compare it to the original Iron Chef where it was first aired in Japan on 1993. I was college at that time doing term paper writing in one of my subjects in my HRM course. I wasn't able to catch it at that time since Japan is not that open for oreign associations at that time and cable is not available. So I was able to watch its rerun in one of the cable channels. That show really helped me a lot especially in cooking sumptuous but simple dishes. My favorite Iron Chef is Rokusaburo Michiba who is the authority of Japanese dishes. He has his unique style of cooking because before the battle begins, you can see him write caligraphy of his dishes for the competition once the specific ingredient is revealed. His dishes are intricate yet simple and he focuses on the presentation and the flavor of his dish. I remember that he did some dishes with foie gras who is a well-known ingredient in French cooking. In that episode he come up with his best dish in the history of Iron Chef, Foie Gras and Flatfish in Citrus Sauce. That alone is a fusion of eastern and western cooking. I also like the cooking style of Hiroyuki Sakai, the Iron Chef in French cooking. He really cooks good food under time pressure. I really love to bring back those episodes so I'm planning to purchase all those 300 episodes and put it in my collection.