Monthly Archives December 2008

Akemashite Omedeto Gozaimasu, Happy New Year!

Category: Hiroko's Blog

This is what you enjoy in Japan when you wake up on January 1st and for the following two days. This is Osechi ryori, the New Year’s feast that has been diligently prepared during the final week of December. The photos shown here are dishes that were prepared by my sister, Keiko Arakawa in Tokyo, Japan.

Each...

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Shrimp for our toshikoshi soba and final dish

Category: Hiroko's Blog

I found fairly large size shrimp ( 12 to 15 pieces per pound; not head-on; farmed in Vietnam, frozen, and defrosted) at my neighbourhood Whole Food store. It was pricy at

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Toshikoshi soba, New Year’s Eve soba noodles

Category: Hiroko's Blog

Today, December 31, is Omisoka, New Year’s Eve. I am going to include a soba noodle dish as part of our end-of-the year meal tonight as……

my mother always ...

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Unique production of Suzu-shio

Category: Hiroko's Blog

My favorite salt, Suzu-shio, is made by a very unique process. The collected salt water is sprayed over a bamboo curtain that looks like the……

Venetian b...

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Recipe: Aromatic Lavender Venison

Category: Recipes

I almost forget to post this recipe! Here you are the delicious venison dish for you. I am going to prepare it this coming weekend….and serve it with Spanish red wine made of Garnacha grape.

1 1/3...

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Salt matters

Category: Hiroko's Blog

Salt is an essential nutrient, but over consumption of it is linked to several health risks such as high blood pressure. Most salt in our diet comes….

from ...

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Aromatic Lavender Venison

Category: Hiroko's Blog

Rosa’s simple but flavorful tomato soup was followed by another straight-forward but very aromatic venison dish which was prepared in a way thatI never tasted before. 

Rosa m...

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