George Faison at DeBragga

Posted on Mar 27, 2009 in Hiroko's Blog

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on …. on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan.  As you may...

Read More

University Massachusetts

Posted on Mar 22, 2009 in Hiroko's Blog

I had a recipe request – my mother’s beef tongue stew. I called my mother in Tokyo just 5 minutes ago, and asked her if she can produce a recipe. When it is available I will post it. Next subject; I visited the University Massachusetts for the Taste of Japan Event on March 10th. I, along with chefs in the kitchen, prepared authentic Japanese dishes to offer students new Japanese flavor experiences. The dishes included ramen noodles (I am holding it.) with tender...

Read More

My mother

Posted on Mar 16, 2009 in Hiroko's Blog

My Mother’s childhood in the 1920s and 1930s in Japan culinary world was surprizingly Western in style. My mother, Tokuko Shimbo, was born in 1927 in Takada City, Niigata Prefecture. Niigata Prefecture is located northeast of Tokyo, facing the Japan Sea. It is a city known to receive one of the heaviest annual snowfalls in the country. Her father, Ryuta Okada, was a pediatrician and became a good friend to a Canadian missionary family whose children came to see him as...

Read More

ONIOROSHI – devil grater

Posted on Mar 5, 2009 in Hiroko's Blog

In the past two weeks my blog site was not working. Now I am happily back to it. The onioroshi is one of my favorite kitchen tools. The direct translation of onioroshi sounds scary. It is “devil grater”. The grating parts of the onioroshi are made of bamboo. This is a very popular grater used in the Japanese kitchen. Each triangular tooth is large, sharply pointed and spaced about 1/3 inch apart. Because of the extreme sharpness grating should be done withlots...

Read More