Monthly Archives September 2010

Cucuzza squash; it can beat my height

Category: Hiroko's Blog

My chef assistant Anna Yeung one day stopped by Hiroko’s Kitchen with an immensely long vegetable which I have never seen in my life.  According to Anna, her father purchased cucuzza plants which were about 5 inches tall from Whitestone Nursery in Queens sometime during the first week of June this year.  After carrying the plants back to his home he dug six circles into his garden about a food apart from each other and planted them.  Fortunately, all plants grew tall...

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Facebook, Hirokos Rule

Category: Hiroko's Blog

http://www.facebook.com/pages/Hirokos-rules/116310198427439?v=wall&ref=ts

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Hiroko’s Essential Japanese Cooking Course at ICC

Category: Hiroko's Blog

Hiroko’s Essential Japanese Cooking Courseis running next year at International Culinary Center (ICC)/ French Culinary Institute (FCI)!  Anyone who wishes to learn the art of Japanese cooking to a thorough extent should join my Essential Japanese Cookuign Course at ICC/FCI in New York in July and October, 2011.  The course consists of five consecutive days of classes.  Here y...

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UMass Worcester Dining Hall Curry Night

Category: Hiroko's Blog

On September 7th Hiroko prepared and hosted a Japanese curry night at the Worcester Dining Hall of the University of Massachusetts at Amherst.  Preparing for an army of voracious college students at UMass is a real challenge.  Thirty five pounds of onion, 3 pounds of flour, 3 pound of butter….house made chicken stock, curry powder, sweet chutney…all in a huge steam cooker were cooked down nicely until a wonderful

dark brown c...

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What is like being in a -75 degree F freezer?

Category: Hiroko's Blog

Yuji Haraguchi of True World Foods (www.tsukijiexpress.com) offered me and my assistants, Anna and Jennifer, a tour of his NJ company of his company very early one day last week.  One of the high points of our tour was the -75 degree F freezer where the flash frozen tuna delivered to the company are kept.

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NEW MENU for a Major Nation-wide Steakhouse Chain

Category: Hiroko's Blog

Keep your eye out for a great change in the bar menu of a major national steakhouse chain.  I recently completed the development of a new exciting and delicious Japanese-flavored bar menu for the chanin.  The rollout to the chain of restaurants will begin this fall.  You will find delicious items including unique sushi rolls, nigiri-zushi style sushi and seafood salad tataki-style…..on the menu.

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Hiroko is the Celebrity Chef at the Art Institute of Chicago on September 25, 2010

Category: Hiroko's Blog

The Art Institute of Chicago is inaugurating a new wing incorporating a major gallery of Japanese art.  In celebration of this event the Art Institute is holding a black-tie dinner at the museum on September 25.  I am fortunate to have been chosen to design the menu and serve as co-executive chef for this important cultural event.  Please join me if you can.  Here is the link to this specilaoccasion; http://www.artic.edu/aic/calendar/event?EventID=7965&EventType=12.

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