Additional Ramen and Gyoza Class

Category: Hiroko's Blog

Deilcious ramen should be prepared at homemy ramen 1

Please come and enjoy to prepare the Ramen and Gyoza with me at in the kitchen at International Culinary Center, New York!

The class date is May 8th. Please visit the below site to sign up. I look forward to seeing you all.

http://www.internationalculinarycenter.com/courses/ramen-gyoza-with-hiroko-shimbo/

Best,

Hiroko

Read More

5 Reasons Why Sake Is Best Served Warm

Category: Hiroko's Blog

How to pour sakeFor those who missed 5 Reasons Why Sake Is Best Served Warm (features as a leading article at MSN.com) at zesterdaily.com, here you are the article. When I recently toured Japan with Allison, John, Jane and Steve, they all enjoyed the warmed sake along with the cold one over delicious Japanese meals. Here is what you should know about how to maximize your experience with sake.

http://zesterdaily.com/drinking/5-reasons-sake-best-served-warm/

Read More

2015 Culinary Tour to Japan with Hiroko Part 1

Category: Hiroko's Blog

Family Tsukiji (2)Dear Allison, John, Jane and Steve,

Thank you very much for joining the 2015 Culinary Tour to Japan with Hiroko. It was a great pleasure and honor to travel my country with you, a wonderful family. Here I am going to post some of the photos and comments from our journey.

Second Day Very Early Morning: Stood in a line with tourists who had the exact same goal – have a sushi breakfast at one of sushi restaurants in the inside market of Tsukiji Fish Market. We waited over 40 minutes...

Read More

Precision, Technology and Cool Design from Japan

Category: Hiroko's Blog

I was away in Japan for the 2015 Culinary Tour to Japan with Hiroko, for over 20 days. Towards the end of my stay in strainer precisionTokyo I rushed to several stores to look for the best tea strainer to use to make my morning breakfast tea back in New York.  As I have mentioned in my latest blog – Japanese Tea and Chinese Tea -, I decided to shift from tea bag tea to loose leaf tea. There were several tea strainer choices at several department stores, but all were made in small sizes – less than 1/4 cup size...

Read More

Chinese Tea at Inpursuitoftea

Category: Hiroko's Blog

Ana teaAna Dane at in pursuit of tea, founded in 1999 (www.inpursuitoftea.com), recently gave me tea tasting at her Manhattan office. They were two Japanese Sencha, one Japanese Hojicha, two Chinese teas and two fermented British teas.

I have done quite a research on the Japanese tea for my book, The Sushi Experience, but did not know much about Chinese tea. Ana gave me a wonderful lesson on this subject. By the way, The Sushi Experience covers Japanese tea culture, Japanese tea varieties and how to br...

Read More

Fundamentals of Japanese Cooking/Worldwide Culinary Apprentice

Category: Hiroko's Blog

Here you are new videos available;

1. This is how to make delicious TARE basting sauce

https://www.youtube.com/watch?v=92s-w6I3QFM

2. Do you want to make vegetarian (eel) kabayaki? Here how to do it.

You need renkon (lotus root). The texture of this vegetarian version is firmer and a bit chewy. The rich TARE basting sauce makes this vegetarian version equally great in flavor as the eel kabayaki.

https://www.youtube.com/watch?v=5b-mqizjjyo

3...

Read More

Cupping! New Coffee Term, I Learned at Joe

Category: Hiroko's Blog

Two days ago I had a great cofee education and experience at Joe, one of the top coffee shop operators in New York City. The owner, Jonathan Rubinstein, decided to roast their 100% beans at their own premises in Red Hook, NY. Joe offers one of the best cups of coffee in the City. I joined Nicole Kaufmann, Katie Duris and Amanda Byron to learn their regular “cupping”practice at their 21st Street store. http://www.joenewyork.com/#/about/

By the way a cup of espresso at Joe was extraordinary...

Read More

Hiroko’s New Class at ICC

Category: Hiroko's Blog

Want to cook with Japanese flavors like miso, shiso, dashi and want to learn how to make tender, gooey super delicious mochi? Join me this coming March 13th at International Culinary Center.

http://www.internationalculinarycenter.com/courses/japanese-american-kitchen-hiroko-shimbo/

What you will learn;

In this course you will learn how to fuse Japanese flavors and cooking techniques with American favorites and readily available ingredients to create universally appealing, easy to prepare (even t...

Read More

Best Idea to Spend Time to Learn Ramen Last Evening

Category: Hiroko's Blog

additionalramen bowlsramen noodle making 2Ramen noodle makinggyoza time 2my ramen 2additional (2)my ramen 1

Here are the collection of last evening Ramen class at International Culinary Center. Thank you very much for joing the class! I had lots of fun cooking with you.

Ramen lovers from all part of NY gathered last evening to learn how to make ramen at home – the delicious broth, ramen noodles, chashu pork, ramen egg,…..miso sauce.. At the end of the class each student assembled one’s own ramen bowl by cooking his/her noodles. It was a satisfactory feast!

In addition to Ramen we made a classic Gyoza...

Read More

Bincho-tan; Throw Into Your Bath

Category: Hiroko's Blog

FullSizeRenderEast Coast is freezing. Want to have a hot bath which really warms up your body? Bincho-tan does that.

As you may know Bincho-san is the best cooking charcoals available. Bincho-tan is made from the very dense and hard wood of the ubamegashi (Quercus phillyracoides) tree. The wood from this tree is so dense that it sinks in water! Very unique production methods along with the very special characteristic of this wood produce a charcoal that is almost pure carbon...

Read More