Throwing the Book at Salt

Posted on Jan 28, 2009 in Hiroko's Blog

I am back from World of Healthy Flavors Conference held at CIA, Greystone, Napa, CA. The presenters included food experts like other chefs and me, Harvard University Medical School doctors, and food manufacturers. The audience was composed of members of the large volume food service industry. These are the people who operate large central kitchens for retailers and companies like airlines (you remember that there used to be food or something like it on commercial...

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A bowl of plain cooked rice

Posted on Jan 20, 2009 in Hiroko's Blog

A bowl of plain cooked rice – no oil, no salt and no spice – at a Japanese meal is as indispensable as a piece of bread in any meal here in America. Although polished white rice is the mainstream in Japan, my choice is brown rice. Its distinctive nutty flavor and firmer texture is great. Today highly advanced Japanese rice cookers (Zojirushi IH rice cooker: check-out Hiroko’s Amazon Store) can cook brown rice as tender as its white counterpart, but I...

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Portion size and the way how I eat

Posted on Jan 14, 2009 in Hiroko's Blog

I am preparing my demonstration and lecture materials for my appearance at World’s of Healthy Flavors conference held at the Culinary Institute of America (CIA), Greystone, CA, next week. The conference focus volume foodservice operators can reduce sodium content in their preparations, how they can bring more whole grains-based dishes to their menus and other means of improving the nutritional content of their products. I have developed some delicious...

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Woman salt maker

Posted on Jan 9, 2009 in Hiroko's Blog

This is a continuation of my blog posted on Dec. 23, 2008. Here is an amazing woman salt maker, Ms. Tsunetoshi. Each month she processes……. 20,000 gallons of sea water to produce 400 pounds of Suzu-shio. She has goegeous smooth skin. According to her the secret is the exposure of her skin every day to the steam coming from salt cooking pot. “While stirring the pot I get free spa...

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