Mackerel Time

Category: Hiroko's BlogRecipes

mackerel (2)Saba, mackerel, tastes best during cold months of October and November both in Japan and here in NY. I just had the very oily, flavorful one from NY water. When I lived in Japan during the mackerel season I did not miss cooking it at least once every week. My favorite way to cook it is in shioyaki preparation, salt-grilling. In this way I can taste the true, natural and best flavor of the fish – yes it is oily, robust and strong. That is the point of enjoying the mackerel in shioyaki...

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Everyday is Learning: Triggerfish Lesson

Category: Hiroko's Blog

trigger fishI spotted very unique looking fish at the Blue Moon fishmonger at Union Square greenmarket last week. It reminded me of kawahagi in Japan. The fish has the same funny face, big head and round body as the one, kawahagi, that I know in Japan. Stephanie called it triggerfish. In Japanese kawahagi literally means “removing the sheet (of scales)”. The fish is named so, because when we scale this fish the sheet of scale can be removed by hands by pulling it from the head to the tail...

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Basic Sushi 101

Category: Hiroko's Blog

EJC1Toward the end of the year we will be celebrating annual events with our family and holding parties for our friends. For such an occasion making sushi..in this case, I mean the rolled ones, both traditional and inside-out, is a wonderful idea. Sushi, which was cut it into bite sized pieces, is wonderful finger food. Today sushi is sold at every venue. Even at my neighbor drugstore in New York city sells it. Instead of grabbing them for your party, why don’t we make the better ones at our home.

P...

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Sharpening My Knife

Category: Hiroko's Blog

ShaptonThere are several ways to sharpen the knives on water stone. I learned my way from the president of Knife System Co., Junro Aoki, in Sakai, Osaka, Japan. Mr. Aoki sells selection of quality knives through, a Japanese trading company, Korin (http://korin.com/site/home.html), which specializes quality knives, cooking equipments and tableware. Here is how to do video from – Knife System Co’s link http://www.japaneseknifeimports.com/media-videos-and-pictures/.

Recently I met Harrelson Stanley (he li...

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Chestnuts Rice and My Mom

Category: Hiroko's BlogRecipes

chestnutAfter moving to America many years have past without preparing chestnuts rice in the fall. My excuse was that I couldn’t find the chestnuts, which have the same sweetness, quality and meaty fruit as the Japanese one. Chestnuts was my father’s favorite fall dish, so my mother made the chestnuts rice often during chestnuts season. I watched my mother making it every time and was always awed by her love and dedication to us. Delicious chestnuts rice did not come easily...

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Fish Pickled In Rice Bran Base?

Category: Hiroko's Blog

pickled mackerel on turnipI pickle and enjoy bounty summer vegetables in rice bran base during summer. But, I never pickled fish in the same base. By the way, here is a link to my nuka-zuke, pickling vegetables in rice bran base at zesterdaily.com: http://zesterdaily.com/cooking/nuka-zuke-pickles/. The below is a quote from this article.

” What is common in these traditional fermented pickled vegetables is that they are the product of lactic acid fermentation and are wonderfully probiotic because of the bacteria that cau...

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Miso Made in the USA? Yes, If You Know Where to Look

Category: Hiroko's Blog

Here is additional article on Zesterdaily.com. Discover how to find excellent quality miso made in America – low carbone footage, organic, non GMO -  and add a super-easy healthy soup to your daily life. Start now.  http://zesterdaily.com/cooking/traditional-japanese-miso-north-carolina/

 

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Abusolutely Fun Dinner

Category: Hiroko's Blog

chef teamPanzur Ying and Yang Pop-up Dinner by Chef Rei Pereza and Chef Hiroko Shimbo

On September 28th we cooked and guests pampered at Panzur, Tivoli, New York. Chef Rei, thank you for having me in the kitchen to produce absolutely Ying and Yang collaboration dinner. Dinners loved the meal and experience. Chef Annette, thank you for assisting me in the kitchen. Your generous and professional contribution shined. Chef Brandon, nice meeting and working with you in the kitchen...

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Awesome to Find Fish in Rigor Mortis

Category: Hiroko's Blog

kochokuI bought three sea bass at Blue Moon the other day. One of them was in rigor mortis. When I find such a fantastic stage of fish, I even kiss to my fish. “After a fish is dead and its flow of oxygen and blood has stopped, its body continue to burn energy, using glycogen stored in the liver and muscles. This leads to the anaerobic production of lactic acid, which changes the flavor and texture of the flesh.” (more information on the freshness of fish can be found in The Sushi Experience)

It took o...

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Crevalle Jack and No Glue

Category: Hiroko's Blog

craveille jackcraveille jack miso soup

Do not miss the Crevalle Jack tomorrow. It is back to Blue Moon fishmonger at Greenmarket, Union Square, New York City. Season is short. Crevalle Jack is an attractive looking fish. The body looks like brushed with slight reddish tinged color paint, and anal fin, with intense yellow paint. There is a noticeable horny scale, which runs in the center of the body from the tail to one thirds length up toward the head. Before filleting the fish we remove this thorny scale...

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