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...
Read More- Home
- About Hiroko
- My BLOG
- Consultation
- Videos
- Shop
- News & Press
- Recipes
- TOKYO KYOTO TAKAYAMA GOKAYAMA KANAZAWA with Hiroko
- HOKKAIDO with Hiroko
- KYUSHU PREMIUM 2023: November 8-20
Archives
- August 2022
- May 2022
- February 2021
- January 2021
- December 2020
- October 2020
- September 2020
- January 2020
- December 2019
- April 2019
- December 2018
- November 2018
- September 2018
- July 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017