Monthly Archives January 2012

Unique winter delicacy, Shirako

Category: Hiroko's Blog

Very unique delicacy, Shirako

When I was small our family lived for a short time before moving to Tokyo in Toyama Prefecture, north east of Tokyo, facing the Japan Sea. When freezing winter with much snow comes my father’s patients brought to our house an endless gifts of fresh cod (Pacific cod and Alaska pollock) as a sign of appreciation. So, my mother had to prepare all the time something out of it. Among them she frequently prepared a dish called Tara-chiri...

Read More

Career and Carrier

Category: Hiroko's Blog

Sally, thank you very much for commenting on my mis-spelling of “career” in the previous post. I could change the one in the title of the blog, but the one in the second paragraph remains “carrier”. Edit did not do the work. As you mentioned it “career” and “carrier” are far from each other! Thank you very much for correcting me. Great appreciation.

Read More

Kelly Ann’s New Career

Category: Hiroko's Blog

It was almost 7 years ago when I first met food-and people-loving Kelly Ann Hargrove. Kelly Ann was the cordinator of popular Cooking School of Central Market in Austin where the nation’s popular chefs, cookbook authors and tv personarities flocked. I taught several classes at the school and always enjoyed receiving her smile and warm hospitality.

Life is continuous and unpredictable. To my wonderful surprise Kelly Ann moved to New York City to build her carrier...

Read More

Come to join me in my Sushi Class

Category: Hiroko's Blog

Please join me in my Sushi Class sponsored by Zojirushi America (www.zojirushi.com). You will learn delicious rolls and the perfect way to make sushi rice. Here is the schedule;

January 31: Cook’s Warehouse in Atlanta Georgia. 1. 10-1pm at East Cobb location; 2. 6:30 to 9:30pm at Midtown location.

February 1st at Chef Central (240 Rt. 17 North, Paramus, NJ 07652; 6:30 – 9pm

Read More

Bread Heaven

Category: Hiroko's Blog

Last Sunday our friend Steve Popple invited me to his bread baking workshop. He took a baking course at King Arthur Flour. Since then, he has been immersed into it. He built a special kitchen with an additional oven, a counter top and a sink dedicated to baking bread in their roomy kitchen so that he does not disturb his wife’s territory. He has been practicing and perfecting no-kneading bread making. There are couple of techniques which Steve showed me and I want to share it with you...

Read More

I cannot tweet…anyone can help me?

Category: Hiroko's Blog

I began my tweet at the end of last year. Dear Meaghan Dillon kindly helped me to establish my twitter account. Since then, I have been (not all the time, though) enjoying to tweet. Suddenly yesterday my Timeline stopped refreshing and I cannot tweet. Error message appears: There was an error posting your tweet. It has been saved as a draft, please try resending later. (Error: unauthorized)

I appreciate any of your advice!
Hiroko

Read More

Looking for restaurants…..

Category: Hiroko's Blog

It is a bit too early, but I am looking for restaurants which are interested in hosting my forthcoming cookbook. The content of the book is cooking American ingredients with Japanese flavors and techniques. It will be wonderful to share with you my new American friendly recipes at your restaurant. RVSP at hiroko@hirokoskitchen.com

Read More

Hot sake for super cold day

Category: Hiroko's Blog

Tonight NY will be around 20degree F. It will be wonderful if we can enjoy sake hot! – beyond body temperature. So, here is the list of sake which are suited to higher temperature warming.

Kikusui Kara-Kuchi Niigata prefecture
Nagaragawa Gifu prefecture
Shirakabegura. Hyogo prefecture
Suigei. Kochi prefecture
Tengumai Yamahai. Ishikawa prefecture

When you warm sake do not heat it directly in a pot...

Read More

Which sake is suited to Hitohada-kan?

Category: Hiroko's Blog

Back to the note of consuming sake warm; I like Hitohada-kan temperature(body temperature, 98 degree) in which we can taste slight sweetness of sake without masking the distinctive flavor of it. Which sake suited to Hitohada-kan? Here is my list. All sake mentioned here is available in America. Enjoy cold evening with body warming sake over delicious Japanese meals. Need recipes? Find ones in The Japanese Kitchen or The Sushi Experience!

Tengumai, Yamahai, Junmai from Ishikawa Prefecture
Suigei,...

Read More

Please join a cozy and exclusive Kaiseki dinner at Hiroko’s Kitchen

Category: Hiroko's Blog

Are you attending IACP Annual Conference, New York, this March-April? Please come to celebrate the pre-opening dinner at Hiroko’s Kitchen. I am preparing Kaiseki dinner – Kaiseki dinner prepared in American Kitchen using American ingredients.
$110
max. 12 guests
March 29, Thursday

Kaiseki is an elaborate, formal Japanese meal in which about eight to ten dishes are served sequentially in individual small bowls and plates...

Read More