Big Thank You for Bogota Wine & Food Festival and Fundacion Prema for inviting us – Chef Daisuke Hayashi (Sake no Hana, London), Chef Masato Shimizu (15 East, NYC), Chef Shuichi Kotani (Soba Totto, NYC), Sake Sommelier Yasu Suzuki (15 East, NYC), Chef Tsuyoshi Murakami (Kinoshita, Brazil) and Chef Hiroko Shimbo (Hiroko’s Kitchen, LLC, NYC) – to offer a charity Japanese dinner at JW Marriott Hotel in Bogota...Read More
Monthly Archives April 2012
Chef Kotani from Soba Totto performed soba making at the International Dinner at California University, California, Pittsburg. Students enjoyed the soba made by Kotani and Ramen, by Hiroko. The theme of this year’s International Dinner was “Japan”. The room was beautifully decorated with dogwood flowers; large poster of Mt. Fuji occupied the entrance hall; Japanese music was played durign the dinner...Read More
Congratulations on the team from Mount Union College!!!
Came back from the Platinum Ohio event at Mout Union College. This educational and fun event is organized every spring by AVI Fresh. Five groups of five students – finalists – from Mount Union, Hiram, Kenyon, Malone, Tiffin College competed to cook up the best tasting and best presented meals for us, the judges. Students are required to used a “mystery” ingredient in all three dishes, including dessert...Read More
The New York Times has given Kyoya 3 stars. The chef who made this happen is Chikara Sono. To offer big congratulations I went to Kyoya with Buzz and Anna and had a memorable dinner last night. Chef Sono’s specialty is Omakase in Kaiseki style. Chef Sono prepares only 12 Omakase courses a night. You need to make a reservation – $90, $120 and $150 – a day in advance if you are going to order it...Read More
Long waited freshly harvested ramps have finally arrived at our neighbor Union Square Farmers Market this Saturday. Ramps are wild onion which has pleasant garlic aroma and taste. Ramps disappear from the market in a month or so, so I will be sautéing it (I used tonight the miso sauce which will be introduced in my upcoming book, Hiroko’s American Kitchen), deep-frying it (tempura) and simmering it in the next four weeks.
Here is the last part of shun story...Read More
Shun: The Peak of Flavor – From Hiroko’s American Kitchen
Let me go back and continue to Shun story. After Hashiri, the season called Sakari follows. “Sakari describes food items that are at the very pinnacle of their season. They are larger, meatier, mightier, and more flavorful and nutritionally superior than at any other time of year. They are also bountiful, and therefore more economical.” I am waiting for lamps….which has not yet entered into even Hashiri season.
IACP Conference will be closing today. I had the pleasure to start the Conference with Kaiseki meal at Hiroko’s Kitchen on March 29th. Sixteen attendees. Thank you very much for your participation. The menu was;
• sakizuke: appetizer
Asparagus kuzu tofu?????????
• wanmono: clear soup dish
Duck meatball soup??????
• mukozuke: sashimi dish
Skipjack tuna sashimi/sushi???????????
• nimono: braised dish
• gohan and tomewan: rice and miso soup
Rice and Miso soup??????...