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"Food authenticity lies in the tongue of the beholder, or so Japanese -born, U.S. based Hiroko Shimbo would have it in her new book", Chicago Tribune Read More
Hiroko's Kitchen made it onto CulinaryPrograms.net's recently completed list of 100 Magnificent Sites for Chefs. CulinaryPrograms.net says " We built the list for the next generation of chefs who will soon be entering culinary programs and will need to stay up to date on the latest trends in cuisine, and know how to leverage the internet and other forms of media to get their work noticed. We think your site is a great example of how culinary professionals can use the web to their advantage." Read More
Please join us on October 27th for The Japanese Knives and Sharpening Techniques Event. http://journeecolab.com/events/2016/japanese-knives-takamura
Takamura Cutlery, one of the finest knife makers in Japan, will be in town for Starchef.com event. During their stay they share their valuable time with us to talk about how Japanese knives are forged and sharpened, and how to sharpen it properly to maintain a sharp cutting edge...Read More
This is what I often do with my very fresh fish. It requires just 10 minutes of cooking/working time. Salt the fish (with skin) and cook it in the oiled skillet, skin side down, until the skin is crisp and the fish is cooked about 60 percent. Turn the fish over and cook until it is cooked through, but not over-cooked...Read More
After filleting fish I always lightly salt the fillet and leave it for 20 minutes or so. This removes a bit of excess water from the fish, thus, firms up the muscle meat. This makes easy for us to cook the fish.
After 20 minutes I wipe the fish with paper towel, sprinkle additional salt (for flavor) and cook it in the skillet or broiler. The fish, which is very fresh, does not need any or much sauce to accompany. Sauce anyway masks the natural flavor of the very fresh fish.
If I am not using...Read More
Meal kit delivery service market is going to generate $1.5 billion in sales this year. I am not yet or never be converted to that camp. Going to the food store and farmers market and being exposed to seasonally changing produce and fish, selecting and purchasing them for the meals is so important part of my life that no excuse gets into my way not doing it.
Especially, fish quality matters me a lot, so I hav...Read More
Join me Hokkaido with Hiroko next year (2017), a unique tour combining the best of the culinary and natural worlds of the northern Japanese island of Hokkaido. This is the second year of operation. The complete information, including fare and application form, is available who which to receive them. Please write me at email@example.com or call me at 212-727-3085 (NYC). The tour is limited to nine (9) passengers.
HOKKAIDO with HIROKO, May 25- Ju...Read More
Here is my latest Zesterdaily.com contribution. Enjoy the piece and the quality of good sea salt.
Don’t Miss It!
The Birth of Saké
Are you a sake lover? Have you enjoyed sake called Tedorigawa? On September 5th (M...Read More
Here are my recent meals enjoyed in my Japanese kitchen. shiso juice (recipe – http://hirokoskitchen.com/2014/06/sexy-delicious/, shiso condiment, summer vegetable pizza! (baked in cast iron skillet – the best result/ no need to own a pizza baking stone), cold zucchini and pea miso soup, corn rice, cold pork shabu shabu with summer vegetables served with sesame-shoyu sauce.
There are many reasons why I like to cook my meals at home...Read More
Welcome to HOKKAIDO with HIROKO 2017, a unique tour combining the best of the culinary and natural worlds of the northern Japanese island of Hokkaido. This is the second year of Hokkaido with Hiroko operation...Read More