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July 2011

Monthly Archives July 2011

Brushstroke

Category: Hiroko's Blog

Brushstroke is a very nice and lively Japanese restaurant where you can enjoy traditional Kaiseki meal. We enjoyed everything at $85 ,fixed course. Con is that the service is slow (I think we drank more while waiting for the meal) and there is no green tea served at the end of the meal…..well we watched a group of guest who were treated with bowls of matcha green tea but we quickly learned that it is only for the regular customers… we did not get a treat.

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Day 5 Essentials of Japanese Cuisine

Category: Hiroko's Blog

Today was a final day. Jennifer did not show up, but everyone – Gail, Berta, Mauro, Wanda, Margie, Kasinee, Amanda, Amy, Pitipon, Mat, Leeana and Travis – fully enjoyed the last day of the venture. The topic of the day was Nigirizushi and Sashimi. We were fortunate to have a very special guest sushi chef, Masato Shimizu (15 East), with us today! Chef Masato first demonstrated how to scale (very unique technique) and fillet a fluke...

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The Day 4 Basic Sushi

Category: Hiroko's Blog

Today my students learned how to do basic items to make varieties of rolls, including traditional thin rolls, thick roll and American-born inside out rolls. The battery of my camera went down…not much photos. I will post them along with tomorrow’s class photos. We will be filleting a whole sushi fish, cutting into sushi and sashimi slices and making a REAL pro-nigirizushi. Chef Masato Shimizu of 15 East is our special guest chef!

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Day 3 Essentials of Japanese Cooking

Category: Hiroko's Blog

We progressed to Day 3 in which the students learned how to braise and simmer protein and vegetables in the Japanese way. Sake braised short-ribs, ginger flavored simmered branzino, traditional takiawase (simmered vegetables) and classic hijiki no nitsuke. We also made salmon takikomi gohan. Another delicious and fun day with lots of learning. Gail was so happy htat she cooked – cleaned, cut and simmered – whole fish for the first time in her life...

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Day 2 Essensials of Japanese Cooking Course

Category: Hiroko's Blog

Today Chef Jiro, executive chef at Aburiya Kinnosuke, joined us as a guest chef. Chef Jiro showed us the technique of yakitori – from cutting the chicken into right portion size to putting them on bamboo skewers and cooking them over Bincho-tan charcoal grill. After veryone worked on their own yakitori. Look at their happy face!!! In the afternoon we moved to MISO...

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Day 1 Essentials of Japanese Cooking

Category: Hiroko's Blog

Today’s Learning Objectives: Have a general understanding of the philosophy behind Japanese cooking; Be familiar with ingredients such as kombu, fish flakes, shoyu, and mirin; Understand the techniques of making dashi and sharpening knives

Here are some of the photos showing student making the kelp stock, Chef Method (Cook kelp in the heated water at 140 degree F for 1 hour); second dashi stock preparation; udon from scratch (300g AP flour, 15g sea salt, 130g water-kneading, resting, re-kneading...

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