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April 2010

Monthly Archives April 2010

Yuzu Juice

Category: Hiroko's Blog

The flavor of yuzu citruss fruit continues to make a “buzz” in American culinary scene.  Yuzu is a tangerine-sized citrus fruit with a thick, bumpy rind.  Bright green in summer, yuzu turns golden yellow in autumn when it is ripe.  Like lemon, yuzu is valued for its rind and juice, which are bursting with fragrance and a slightly tart and bitter flavor.  The yuzu is not generous, producing only a little less than a tablespoon or so of juice per fruit...

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This is VERY good – Vicera knife

Category: Hiroko's Blog

Vicera (be-cera), ceramic knife company, sent me two made-in-Japan ceramic knives for evaluation.  One is a Santoku knife with 5.5-inch blade, and the other, a Chef’s knife with 6-inch blade.  Because of my job as a chef-consultant/chef-instructor, I never thought of owning a ceramic knife.  The image of the ceramic knife has been that it is delicate, fragile and unable to polish by the owner.  Taking care of my steel knives with polishing stones has been my professional responsibility, pleasure and pride, even though it requires time and effort.  This was not possible with previous ceramic knives.

At a ...

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Soba-yu

Category: Hiroko's Blog

After writing about Chef Kotani’s soba making, I became hungry.  So I will make soba for my lunch today using ready-made dried noodles.  There are three important tips for making good soba noodles.  First is that, unlike pasta, you do not need to add any salt to the cooking water.  The second is that after cooking the noodles no matter how you serve them – hot or cold – you must rinse the noodles under cold running water to remove starch that coats the surface of noodles during cooking...

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A Very Special Rolling Pin and Cutting Knife

Category: Hiroko's Blog

I used own an udon noodle rolling pin that I purchased at my neighborhood Tokyo Hands (the Japanese version of Home Depot; some say that Home Depot patterened its business after Tokyo Hands that began in the early 1980s in Japan).   I spent only 500 yen (about $5) for it.  But the soba noodle rolling pins that Chef Kotani of Soba Totto in NYC uses are not such a cheap junk.  Here I can show you his collection of rolling pins (menbo). 

They are stored in this rack just to the right of his ...

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