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...

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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...

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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...

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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...

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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...

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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...

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Ramen Class; New Japanese American Kitchen Class

Category: Hiroko's Blog

Ramen eatingRamen class is approaching. This is the perfect month to master the techniques of good, home-made ramen. Mark the calendar: March 27th. 6:00pm-10:00pm. At International Culinary Center, New York, City. For registration click this link http://www.internationalculinarycenter.com/courses/ramen-gyoza-with-hiroko-shimbo/ or call the school at 888-324-2433. Looking forward to seeing you and cooking with you.

salmonAnother Class: This is a New Class. Japanese Made Easy in American Kitchen...

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Gather Round the Table for Communal Nabemono

Category: Hiroko's Blog

Soul and stomach warming meal which we can enjoy with our family and friends especially during this cold winter season. A must-learn dish now!

http://zesterdaily.com/cooking/gather-round-table-communal-nabemono/

The recipe given is a kind of short-cut, so that you are sure to try it.

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Gluten Free Dish? Try this Delicious Rice Dish. For Everyone.

Category: Hiroko's BlogRecipes

pea crab riceHere is my advice. Many of Japanese dishes can cater to your special requirement. Today there are many gluten free substitutes for bread, pizza, baked goods, and more. They are fine, but if you look into the varieties of Japanese dishes, you do not need to find the dishes made with the substitutes. Rice is gluten free, miso is gluten free, you can find tamari which is gluten free….

Here is a delicious Japanese style rice dish...

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Super Ball? I Made Chicken Chashu for Chicken Ramen

Category: Hiroko's Blog

Chicken chashu for chicken broth ramen (no pork bones) was a big hit.

chicken chashu cookingWith a pastry brush dust the skin side of the chicken thigh and roll it tight – I leave the skin on the meat for sweet, better flavor in the ramen dish. With a kitchen string tight the rolled chicken tightly at several places. In a medium pot bring water to a boil, add the rolled chicken and cook for 1 minute. Drain the chicken and rinse under cold tap water. Then, add the chicken to your chicken chashuchicken stock and cook for 20 minutes...

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