James Beard House Dinner – Mordern Sushi and Sake Tasting

Posted on Apr 28, 2009 in Hiroko's Blog

I am collaborating with chef Yoshi of Jewel Bako, NYC, Modern Sushi and Sake Tasting Dinner at James Beard House on May 11th .  I look forward to seeing you!  For further information please visit www.jamesbeard.org.  During summer holidays if you want to have fun sushi party or special Japanese summer meal catering, please contact...

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Very special pork belly

Posted on Apr 24, 2009 in Hiroko's Blog

Jeremiah is an accomplished, charming chef, now working as a sous chef at International Culinary Center (ICC).  The other day when I was prepping at the kitchen of ICC for my class, Jeremiah kindly fed me with his delicious pork belly.  It had completely different texture and flavor profile from my version.  The exciting flavor came from the marinade – five-spice, cumin, coriander, mustard seed, rum, raisings.  The silky, tender texture of both fatty part and lean...

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My mother’s beef tongue stew

Posted on Apr 22, 2009 in Hiroko's Blog, Recipes

Upon receiving my request for my mother’s delicious beef tongue stew recipe my Mom with a help with my sister, Yoko, produced the dish after many years of not making it since I left home.  My Mom had an excellent excuse to make her beloved beef tongue stew again.  Buzz, my husband, who currently staying in Tokyo for many weeks has become a regular Sunday dinner guest at my Mom’s house, and was therefore an ideal Guinea pig to taste the long-forgotten tongue...

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Cooking NON-Japanese Rice in the Zojirushi IH (Induction Heating) rice cooker

Posted on Apr 17, 2009 in Hiroko's Blog, Recipes

My friend, Matt, asked me to do some rice cooking experiment – cooking long grain Indian Basmati rice and medium grain Arborio rice in my high-tech IH. I did all measuring in a plastic measuring cup which comes with a rice cooker.  I rinsed rice (even arborio rice) before adding to the rice cooker, but,….I omitted the soaking process.  Zojirushi IH is such an advanced machine that we can omit the soaking process which is a crucial step when we cook rice in an...

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Ramps with Sumiso

Posted on Apr 14, 2009 in Recipes

Sumiso is vinegar flavored, mellow-sweet miso sauce.  It goes very well with quickly blanched or even raw ramps which is packed with pleasant garlicky flavor. Sumiso: 5 tablespoons sweet Saikyo miso 2 tablespoons rice vinegar 2 tablespoons sugar Drops of usukuchi shoyu (light color shoyu) Dashi (fish stock) Mix miso, rice vinegar, sugar and drops of usukuchi shoyu in a bowl.  Add generous amount of dashi (fish stock) to the mixture to adjust the texture.  Here I am...

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