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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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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