Preparing UMESH (Plum Wine) in my kitchen!

Posted on May 17, 2010 in Hiroko's Blog

My lucky friends have been enjoying my wonderful five-year old, home-made, rich golden-color, mildly sweet and tart umeshu (plum wine) until the supply began to decrease to the point that I was not longer offering it; hording the remaining “wine” for Buzz and me.  Umeshu preparation, patience and drinking is a continuous cycle of work and enjoyment.  Umeshu is not a fermented product like grape wine, but is simply and extraction of the flavors and juices of the...

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Event dishes from Hiroko’s Kitchen

Posted on May 13, 2010 in Hiroko's Blog

Here are the event dishes which Hiroko’s Kitchen offered.  All attendees enjoyed new flavor, new texture and seasonal fairs which Hiroko created.  Breakfast menu: Rice with Greek Yogurt, Lightly spiced red cabbage and asparagus miso soup, Tamagoyaki omelet with asparagus and colorful fruit basket from the market.  Lunch menu: Nigirizushi, Very bright green pea soup, Steamed spring vegetables with miso bagnacauda, Almond flavored milk jelly with strawberry.   Lite...

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Dick Page and Hiroko

Posted on May 13, 2010 in Hiroko's Blog

Thank you very much Dick, having my service at you exciting Event.   I will post the dishes which he and his clients enjoyed in my next post.  I told him (standing next to him) that I felt very small.  Dick’s answer was he feels tall next to anyone, but I am sure that this was the tallest experience for...

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