Monthly Archives April 2009

James Beard House Dinner – Mordern Sushi and Sake Tasting

Category: 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 me.

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Very special pork belly

Category: 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

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My mother’s beef tongue stew

Category: Hiroko's BlogRecipes

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 ...

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

Category: Hiroko's BlogRecipes

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 th...

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Ramps with Sumiso

Category: 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.

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National Sushi Society

Category: Hiroko's Blog

Terry Segawa and Kiyoto Kondo, whom I met at the Grand Sushi and Sake Dinner event at National Geographic Society Museum, are both long-time Japanese restauranteurs in Washington DC. Mr. Kondo is now a charman of the board of the National Sushi Society Washington DC chapter.

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Washington DC and sakura (cherry blossoms)

Category: Hiroko's Blog

I was in Washington DC last Wednesday for the Grand Sushi and Sake Dinner event organized by National Cherry Blossom Festival, held at National Geographic Society Museum. Three hundred diners fully enjoyed a special spring Kaiseki Ryori (Japanese formal meal) with sushi to celebrate the arrival of spring. Trevor Corson, Michael Simkin …and

I of...

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The arrival of spring – ramps!

Category: Hiroko's Blog

When I was raised in Japan, early spring was announced by the arrival in the markets of takenoko (bamboo shoot), fukinoto (a bud-like plant with a very “green” and bitter taste; see the right hand photo below), and taranome (a young bud of angelica tree). My mother always prepared…

many varieties of dishes using these wonderful vegetables to say the spring has also arrived in the Shimbo household...

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Hiroko’s Spring Japanese Dinner at International Culinary Center

Category: Hiroko's Blog

Ramps (garlicky early spring plant) are back to Union Square Market this week. This means that spring is definitely back to New York City. I am offering Spring Japanese Dinner cooking class at International Culinary Center at French Culinary Institute next friday, April 17th. Please come to join me to prepare 1) Soramame no surinagashi (kelp stock based, clean and mellow sweet tasting, fava bean soup), haruyasai no shira-ae (spring vegetables with nutty and chunky tofu dressing), dorado no mu...

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Last part: George Faison and Culotte steak

Category: Hiroko's Blog

Jose broke down the top of the round into three pieces. In this final photo you see one cut shaped like a triangle. This piece is called….

a Cul...

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