Home-made udon noodles and soba chef

Posted on Feb 27, 2010 in Hiroko's Blog

Many years ago while I was living in Japan I took a class to learn how to make home made udon at a class that was organized by one of the major Japanese flour companies.  All of the attendees were serious women of all different ages.  We all donned crisp white aprons and white head covers.  Today such classes are filled with male attendees, so the time have certainly changed.  After the class I rushed to the kappabashi, the professional cookware district in the old part of...

Read More

International Restaurant and Foodservice Show

Posted on Feb 15, 2010 in Hiroko's Blog

Please join us at The Japanese Food Seminar at the International Restaurant & Foodservice Show of New York Monday, March 1, 2010 – Tuesday, March 2, 2010 ENGLISH JETRO Event PROGRAM DAY 1: Monday, March 1, 2010 13:00pm – 13:45pm World of Koji – The Secret of Japanese Fermented Products Presented by Toni Robertson, Executive Chef, Mandarin Oriental New York Hiroko Shimbo, Hiroko’s Kitchen, LLC This seminar introduces and explains shoyu (soy sauce), su...

Read More

The Convenient Part of Gourmet d’Expert

Posted on Feb 13, 2010 in Hiroko's Blog

This appliance promises that you can prepare and enjoy steamed foods.  Steaming is one of the healthiest cooking techniques, but requires a proper steamer and careful attention to preparation.  Done in the wrong cookware or with improper technique, everything becomes so bad – mushy, tasteless.  In the photo you can see my professional Japanese stainless steel steamer. It is very heavy.  The bottom part can contain more than 16 quarts of water that promises strong...

Read More

Zojirushi Gourmet d’Expert Electric Skillet!

Posted on Feb 7, 2010 in Hiroko's Blog

What a fun, easy to use and convenient piece of cookware the new Zojirushi’s Gourmet d’Expert Electric Skillet is.  I have steamed mussles (after mussles are done, I removed them and heated tomato sauce in the same skillet), fish and vegetables, and grilled wagyu beef steak (raised in America), pork chops and chicken with the very handy, easy to use and flexible applicance.  Flexibility does not usually come with Japanese way of thinking and products, so this is...

Read More