Conch-This is The Way

Category: Hiroko's BlogRecipes

Conch 1Happy Fourth of July. I purchased two conch at Blue Moon this Wednesday. My first question to the sales staff at the fishmonger was “how to remove the conch from the shell?”. The answer was straightforward simple. ‘Hit the shell with a large hammer several times until the shell breaks up.’, she advised me. Back at my home I searched the video showing ‘how to remove conch from the shell’. She was right. Every video shows the cracking method...

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Unique History in This Lovely Summer Dish

Category: Hiroko's BlogRecipes

NambanNamban dish is a specific dish in which ingredients – seasonal small seafood to vegetables – are deep-fried and pickled in rice vinegar marinade, which is flavored with sugar and shoyu (Japanese soy sauce). In the olden days the method of this preparation was perfect to preserve the prepared food longer at the time when there was no refrigeration system. Namban preparation has survived into today’s kitchen and still entertain us with the height of the season vegetables and seafood.

Namban, by th...

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Amadai

Category: Hiroko's BlogRecipes

guji with fried vegLong time absence from my blog site.

Here is a wild and delicious dish idea using Blue Moon’s seasonal fish at this time of the year. Several years ago I found this fish during the height of the summer at Blue Moon. Since then, I have been enjoying it very much. The existence of this fish on this part of the water (East Coast) first surprised me. This fish is largely caught in Japan in the southern part of the main island and below. It is an expensive fish and is a Kyoto Kaiseki chefs’ favorite.

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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

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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/

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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...

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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...

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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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