Monthly Archives February 2010

Home-made udon noodles and soba chef

Category: 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

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International Restaurant and Foodservice Show

Category: 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 (rice vinegar) and miso (soybean paste) in...

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The Convenient Part of Gourmet d’Expert

Category: 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...

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Zojirushi Gourmet d’Expert Electric Skillet!

Category: 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 a big thing.  Judith Jones, my editor of The Sushi Experience, enjoyed cooking sukiyaki (thinly sliced beef and vegetables cooked together with a little sugar, sake, shoyu and water) in this skillet with me the other day, and she was in the heaven. 

This is a d...

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Japanese Cooking Seminar at International Restaurant and Foodservice Show

Category: Hiroko's Blog

Please join us at Japanese cooking seminars at International Restaurant and Foodservice Show on March 1st and 2nd.  The details are http://www.jetro.org/index.php?option=com_events_jetro&task=view&content=detail&event_id=409&Itemid=200

Hiroko

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