How to Tackle with Sodium Intake in the Healthy Japanese Meal

Category: Hiroko's Blog

Here is how we can tackle with sodium intake in the healthy Japanese meal.

  • Learn to cook Japanese meals in our kitchen, so that we know how much salt (in the form of shoyu and miso as well) is used in the preparations. Japanese restaurants in America (maybe this is a ubiquitous problem in any restaurants) usually flavor the dishes with more shoyu, miso and sugar, because the diners, including us, are expecting punching flavor from the first bite of the dish...
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Hello from Japan! at Children’s Museum of Manhattan Must Go! Even Without Kids

Category: Hiroko's Blog

Do you have small kids? Borrow your friend’s kids. Or, it does not matter. You should definitely go and experience today’s unique Japan. The Children of Museum of Manhattan has launched a very unique and fantastic Exhibition yesterday called Hello from Japan! http://www.cmom.org/explore/exhibits/hello_japan While enjoying fun experiences, you learn such a thing like: how many disposable chopsticks are disposed yearly. The number is a staggering 25,000,000.

The child-sized Tokyo streetscape and S...

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Let’s Cook More Japanese Dishes at Home

Category: Hiroko's Blog

We always talk eat healthy. But, it takes courage and determination to take an action and practice it. If you decided to eat healthy in 2015, I recommend that you introduce at least one or two weekly/monthly Japanese dishes or meals in your diet. You can find recipes from this blog site throughout the year (are you going to try my latest vegetable udon dish?) or from my books, The Japanese Kitchen, The Sushi Experience and Hiroko’s American Kitchen.sUKIYAKI IN A COOKING POTCorn Rice

Traditional Japanese meal is definitely health...

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More Vegetables in Our Diet: Udon with Vegetable Broth, Sesame, Tofu & Bock Choy

Category: Hiroko's BlogRecipes

I am omnivore. I eat everything balanced. But, from time to time I indulge myself making a meal with 100 percent vegetable. I bet you, whether you are vegetarian, vegan or omnivore, will fallen love with the below recipe.

Veg udonHere I offer you a delicious new vegetarian udon dish. You can prepare it easily (even though the udon dish sounds exotic to you) in your kitchen. To this dish I add the special flavor of sesame to the broth through the use of tahini...

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Culinary Tour to Japan/ Sakura and Japanese

Category: Hiroko's Blog

sakuraJoin me the Culinary Tour to Japan, March 21st through 31st at the time of the height of beautiful sakura, cherry blossom, season. We can still accommodate few people in this very exciting, special tour. Please take a look at the itinerary information and get back to me as soon as possible. http://hirokoskitchen.com/2015/01/think-cherry-blossoms-special-experience-japan/

Toward the end of March through the beginning of April Japan (the whole country) is covered with beautiful cherry blossoms...

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Sockeye Salmon “Agedashi” style and A Cooking Class

Category: Hiroko's Blog

salmonI ordered frozen Sockeye salmon from Vital Choice last year. Very good quality. I steamed most of them and served at our big family dinner with home-made miso mayo sauce at the end of last year. I baked some of the leftover in the oven five days ago. I skillet cooked the other leftover over the stove top two days ago. For the remaining two pieces of salmon I needed to do something different. This is how I chose: salmon cooked in the Japanese “agedashi” method...

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Think of Cherry Blossoms and Special Experience in Japan

Category: Hiroko's Blog

I am sending this message again. The space is limited and I want you not miss this special tour this coming March.

Join me to experience Japan – food, arts, culture, society,… – in March 2015. The complete travel information is available. If you are interested in joining the tour, please contact me. I will send you more information.
2015 Culinary Tour to Japan with Hiroko

Curiosity, learning about and sampling the local cuisines is always an important part of any visit to a foreign country...

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On Cold Winter Nights Treat Your Family with Easy Quality Ramen

Category: Hiroko's BlogRecipes

I am sure many people started New Year with “Eat healthy 2015″-kind of slogan. No matter which diet you are going to diving into, a good diet is a diet with common sense. Choose ingredients which are not endangered nor farmed or raised unethically. Do not reach out to overly processed, convenient food items. Eat everything balanced. Spend time in the kitchen to make meals. Eat home-made meals at the table with family members.

Here is a hussle-free, quick to make, delicious ramen dish for your f...

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How to Start a New Year Fresh

Category: Hiroko's Blog

Here is our strategy practiced at the end of the year in order to start a New Year totally fresh without any strings in the old year attached.

http://zesterdaily.com/cooking/cut-off-old-year-japanese-soba-noodles/

One important advice. Do it with soba noodles made from 100% buckwheat flour. Check the ingredients list on the back of the noodle package. Only ingredient you will find is buckwheat flour.

Dozo Yoi Otoshi O!

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New Holiday Dessert: Try Uguisu-mochi

Category: Hiroko's Blog

 Uguisu HWant entertain your family and guests with something new dessert during this holiday season? How about the Japanese dessert with rice and beans? This home made version is surely better than the commercial mochi ice cream in flavor and texture.

Check out the great SAVEUR 100 COOKS’ EDITION which just came out. It is issue 171. On page 78 #item 98 you will find my Uguisu-mochi recipe. Uguisu-mochi is made from sticky rice flour, which produces very tender and soft texture, and sweet azuki bean ...

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