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June 2012

Monthly Archives June 2012

Address of ICONIC

Category: Hiroko's Blog

135 East 1st Avenue (@St. MarksPlace), NYC

Owner – David Ravvin
Consulting Exe. Chef – Hiroko Shimbo
Team – Ali, Alturo, Gave, Stephany, Tiffany, Kiera, Shy

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ICONIC Soft Opening

Category: Hiroko's Blog

Finally ICONIC (owned by David Ravvin; Hiroko Shimbo as Consulting Executive Chef) will do Soft Opening tomorrow. The menu is;
HAND ROLLD………………….
Spicy Salmon Tartar
Non-Spicy Salmon tartar
Spicy Skipjack Tuna tartar
Non-Spicy Skipjack Tuna tartar
Covia Ceviche
Real Red Crab California
Coconut Shrimp
Eggplant (miso flavored, melting creamy)
Shiitake (braised, traditional)
SIDES………………………….
Kale Salad
Miso Rubbed Baked Corn
ICONIC Miso Soup
ICONIC Nuts
Baked Crispy Japanese Sweet Potato Sticks
DES...

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ICONIC Hand Rolls

Category: Hiroko's Blog

Great improvement has been made at ICONIC Hand Roll restaurant at 135 E 1st Avenue. The construction was complete. The non-functioning air-conditioning, leaking pipes,…all problems were solved. I began training of the cooks who are going to reproduce my recipes at this modern and charming quick-serve sushi restaurant. Yesterday was my fourth day of training. The members are Ali, Alturo, Gave, Shy, Stephanie, Tiffany and Kiera...

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What shall I do with Kale???

Category: Hiroko's Blog

My favorites kale and collard greens joined “The 2012 Dirty Dozen” according to CNN Health. The article continues that “This category was created this year to highlight crops that did not meet traditional Dirty Dozen criteria but are still commonly contaminated with organophosphate insecticides.” Many of the remaining Dirty Dozen vegetables and fruits are unfortunately my favorite – apples, peaches, strawberries, grapes, spinach, blueberries, potatoes and Green beans...

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Shio-koji Recipe

Category: Hiroko's BlogRecipes

I have posted the story on shio-koji craz in Japan, the other day. Here is the recipe for you to make your own magic seasoning. You need 300g dry koji (you can find at Japanese food store or online), 100g sea salt and 500g tap water.

In a bowl add the dry koji and gently rub them with your hands to separate the grains. Add the salt and repeat the process. Add the water and repeat the process. When the water acquires milk color transfer the mixture to a plastic container...

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Kome-Tama from Tokiwa Chicken Farm in Aomori Prefecture

Category: Hiroko's Blog

While I was doing some research on line I happened to come to the Japanese web-site which promotes “kome-tama” produced in Aomori Prefecture, northern part of main island of Japan. Kome means “rice” in Japanese and tama, a shortened word for “egg”, tamago. According to the site, this special rice-egg has an unusual color and flavor. The yolk is not bright orange but is beautiful sherbet lemon yellow in color. The flavor of the yolk is less intense than the ordinary egg, and is very refreshing.

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Summer time- Bincho-tan Cooking!!!

Category: Hiroko's Blog

I have tweeted some Binchotan barbecue photos several days ago. The skirt steak which I cooked – first marinated in my special red miso sauce and lavender (from the garden) – was exceptional. What Binchotan does is to cook the meat at very high temperature (the heat can go up over 1,000 F) with both convective and copious radiated heat. The cooked steak acquired lightly browned color on the outside (does not burn or char), and inside is uniform juicy and tender...

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My Summer Favorite, Eggplant: How to Enjoy without Oil

Category: Hiroko's BlogRecipes

Once my darling, little nephew, Takahiro, nicknamed me “Nasu”, eggplant. I never got the reason from him “why?”. Takahiro has become a respectful, handsome 30 years old gentleman this May. Whenever I enjoy eggplant I remember his mischievous golden smile.

There are many great ways to enjoy eggplant in the Japanese way without oil. The most typical one is called “yaki-nasu”, grilled eggplant. The recipe of yaki-nasu is in The Sushi Experience, page 239...

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