National Sushi Society

Posted on Apr 12, 2009 in 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. Thirteen years ago the National Sushi Society, an organization in Japan, began sending sushi chefs to conduct special event dinners in conjunction with the Cherry Blossom Week Festival celebrated in...

Read More

Washington DC and sakura (cherry blossoms)

Posted on Apr 10, 2009 in 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 offered entertaining and educational lectures during the delicious meal. Great thanks to Nobu Yamazaki, Terry Segawa, Kiyoto...

Read More

The arrival of spring – ramps!

Posted on Apr 9, 2009 in 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. After moving to New York City, I was deeply disappointed...

Read More

Hiroko’s Spring Japanese Dinner at International Culinary Center

Posted on Apr 7, 2009 in 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...

Read More

Last part: George Faison and Culotte steak

Posted on Apr 5, 2009 in 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 Culotte steak – a precious flavorful cut – only two such pieces come from each cow.  George vacuum-packed the Culotte steak for me to take it home!  When Buzz comes back from Japan, I will cook it and will post the recipe and flavor story.  DeBragga is staffed by hard-working people who care about quality and...

Read More