Unrolled Ro-ru Kyabetsu

Category: Hiroko's BlogRecipes

unrolled cabbage dishThe other day Dorothy Cann Hamilton, the founder and CEO of International Culinary Center, invited me to her popular radio show, Chef’s Story, on Heritage Radio. “What was your favorite mother’s dinner when you were grown up?” “Rolled cabbage” It took half a second to answer this question. “My mother also made a delicious rolled cabbage! What’s going on here!”, Dorothy replied. When the interview airs, I will post it.

Ro-ru kyabetsu, rolled cabbage, is a dish in which cabbage leaf is stuffed wit...

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How Many is Sufficent?

Category: Hiroko's Blog

Japanese MealFrom time to time while eating dinner (which I prepared) I count how many different ingredients are in my dinner dishes. It has become a custom to do this. My mother planted ‘counting’ seeds in me. Rice, fish, broccoli, cabbage, carrot, rutabaga, fennel bulb, onion, wakame, fried tofu, scallion…. I write down the number; then, I go back to my breakfast and lunch in order to get the total number of ingredients, which I have consumed, in that particular day...

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Comfort Me: Chikuzen-Ni, Friendly and Delicious

Category: Hiroko's BlogRecipes

ChikzenSo many uncertain things are circulating around us at the age when everything became trashy, reality show quality. Food…….quality food always comfort us and push our spirit high. This is only me speaking.

Recently ramen has become a culinary star in America, but not soba or udon noodle soup bowls. All of these dishes are comfort food in Japan. So, why only ramen? Ramen is packed with punching, rich meaty flavor, which Americans love to taste in a hot noodle soup bowl...

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French Omelet Meet With Tamago-yaki

Category: Hiroko's BlogRecipes

omelwt on woodedn boardNot just a croissant. On my recent trip to Japan I savored an extremely good plain omelet – truly French style in quality – in Tokyo. Aux Bacchanales http://auxbacchanales.com/shop/index.html is a French cafe concept restaurant with bakery, which first brought the essence and charm of French cafe experience to Tokyo citizens back in 1995...

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Salt in Udon Dough

Category: Recipes

kitsune udonIn the past I posted Udon dough making recipe. I recently received a comment on that recipe. “Salt used in the recipe is very high compared to pasta and bread dough making.”

The udon dough recipe indeed use more salt than pasta and bread dough. It is not a mistake. Salt strengthens and stretches gluten in flour, producing distinctive chewy texture in the final dough/noodles.

When we cook udon noodles we cook it in boiling water. We do not add salt in it...

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Old Is Great in Tokyo

Category: Hiroko's BlogRecipes

Tokyo is a Michelin star studded city. There are hundreds of good restaurants. Here is a must check web-site for you, when you are planning to visit Tokyo. https://savorjapan.com/tokyo/?cid=awse_pc_yg_ss_us_31_02&gclid=CLX1pPnWmMoCFcEUHwodqYsCPAWhen Every restaurant, which you dream of, is here.

IsegenI love to eat at old establishments, many of which do not have Michelin star. I am glad for that. One of such restaurants is Isegen, a 185 years old restaurant where they serve anko-nabe (monkfish hot po...

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News From Japan

Category: Hiroko's Blog

I will be IMG_6016visiting Japan from tomorrow and through a New year. During my short visit there I will see my mother, who is celebrating 89 years in the New Year. I definitely have a visit to Aux Bon View Temps to have a crisp, buttery shattering croissant and say hello to Chef Kawada – http://zesterdaily.com/world/7-secrets-perfectly-flaky-buttery-croissant/- .

I will be posting the photos and stories how we celebrate the end of the year, Oomisoka, and welcome a New Year in Japan...

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Apple and Satsuma-imo

Category: Hiroko's BlogRecipes

RED satsumaimo ponzu satsuamaimoGolden Russet

At this time of the year every Friday I make pilgrimage to Samascott Orchard at Union Square farmers Market. The outside is cold and market looks scares. Samascott Orchard sell the best apples and satsuma-imo, Japanese sweet potato, in the market.

The Samastocc Orchard was founded in 1901 in Columbia County. Grandfather of Ron and Gary Samascott began growing apples. Their son, Oliver, converted the orchard to a dairy farm in 1930s, during which he kept buying land...

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Lorenzo’s, Faro, [Kyoya, Contra, Junmen Ramen]

Category: Hiroko's Blog

PorgyAre you visiting NY city during holiday seasons? Don’t miss the following restauarnts. They are in the hot neighbourhood, Bushwick, Brooklyn. It is only 20 minutes subway ride to Bushwick on L train from Union Square Station in NYC.

Lorenzo’s: I was lured by good smelling rotisserie chicken cooked over charcoal fire; the price of the dish was also appealing – half a chicken at $12 and whole at $20...

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Monkfish and Monkfish Liver

Category: Hiroko's BlogRecipes

ankimo at BMThis Wednesday Blue Moon fishmonger at Union Square Farmers Market sold fantastic quality monkfish liver, some of which I purchased and cooked in the traditional way.

Monkfish, anko, is a winter delicacy in Japan – especially in Tokyo region. Monkfish which we enjoy in Japan is not a small variety. The average fish – female fish – weighs around 31 pounds...

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