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May 2012

Monthly Archives May 2012

Shio-koji craze in Japan

Category: Hiroko's Blog

Koji mixed with water and salt is called Shio-koji. Shio-koji has been used as a pickling base for about 350 years in Japan. Suddenly this Shio-koji was named “Miracle Seasoning” and used by every cooks from professional to avocational kitchens across Japan. I was introduced to Shio-Koji seasoning by Chef Jiro at Aburiya Kinnosuke, NY City. Since then, I made my own batch and am digging it deeper...

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Washington Post, May 22 by Katherine Tallmadge

Category: Hiroko's Blog

Bad food is good for you: By Katherine Tallmadge was very interesting article. Gluten is a culprit today. I respect the fact that about 1 percent of the population who cannot tolerate gluten and they must remove it from their diet. But so many others have joined the same camp...

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Amazae Strawberry Cocktail

Category: Hiroko's BlogRecipes

Here are the home made amazake stored in a jar and amazake strawberry coctail which I have created for my birthday. You can replace the umeshu (plum wine) with fruity, sweeter tasting sake. For non-alcoholi drink add more strawberries and omit alcohol. 2 servings

100ml amazake
3 tablespoons umeshu (home-made plum wine)
3 ounces strawberry
1/2 teaspoon sugar (adjust the volume depending on the sweetness of the strawberry)
1 tablespoon lime juice

Put all ingredients in a juicer mixer and process u...

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Brown Rice Amazake Recipe

Category: Hiroko's BlogRecipes

1 cup (Japanese rice cooker cup) medium- or short-grain brown rice
5 cups (Japanese rice cooker cup) water
7 ounces dry innoculated koji rice*

Cook the brown rice in the rice cooker using porridge function. Cool the cooked rice porridge to 140F. Transfer the cooked rice to the juicer mixer, add the innoculated koji rice and process. When you are using polished white rice, omit this blending process...

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Koji and Amazake

Category: Hiroko's Blog

I am now researching about koji a lot. Koji is Aspergillus oryzae. It is a fungus and used in Japanese traditional food production such as shoyu, miso, mirin, rice vinegar and sake. The popular drink associated with koji is “amazake”. The direct translation is “sweet” “sake”, but it is not an alcohol drink. I have been always unhappy with store bought amazake at Japanese food store in USA since it was too sweet..could be artificially prepared...

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Fukuoka city and YATAI (street food vendors)

Category: Hiroko's Blog

Let me talk a little bit more about food in Fukuoka prefecture. Fukuoka city is known as the city of Yatai, street food vendors. Sushi, tempura, soba, ramen, curry rice,….all started at the hand of street food venders in Japan. Street food venders are popular scene when we travel through South East Asia today, but in Japan they have become rare...

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My Pork Belly Hot Pot Meal

Category: Hiroko's BlogRecipes


Here is what we enjoyed tonight – pork belly hot pot. First prepare the sauce: In a food processor or juicer mixer add 1/4 cup white sesame seeds, 1/4 cup shoyu, 1/4 cup sake, 3 tablespoons sugar, 1 tablespoon vinegar, 1 1/2 tablespoon sesame oil, 1 tablespoon toban jiang and 1 to 2 teaspoons ginger juice. Process the mixture until smooth. Transfer the sauce to a clean jar and cover with a plastic wrap. You can make the sauce 2 to 3 days in advance. The flavor gets better.

Hakata Tonton uses mu...

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photos

Category: Hiroko's Blog

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Is pork meal at Hakata Tonton heavy on the stomach?

Category: Hiroko's Blog

Even though Hakata Tonton specializes pork, many of which uses pork belly and pork knuckles, the meat is prepared and served in the Japanese way – with plenty of vegetables and very little or no added oil. Everyone leaves the restaurant with satisfied stomach, but not stuffed with heavy, greasy meal. The photo is one of the must-order pork nabe, hot pot, dishes...

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Hakata Tonton and Koji Hagihara

Category: Hiroko's Blog

I had additional great meal at Hakata Tonton two nights ago. Hakata Tonton is a casual Japanese restaurant in West village where chef Koji Hagiwara serves up delicious pork dishes (there are, of course, non-pork dishes, including sashimi), including must-try hot pot dishes (all pork). The menu at Hakata Tonton is extensive. In order to enjoy all of the items on the menu you need to make many trips. Even after ten or so visits I never got bored or tired with his meal...

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