Monthly Archives July 2012

Day 2 Japan

Category: Hiroko's Blog

We started my day with a visit to my father at Zenpukuji Temple where he sleeps. Zenpukuji Temple is the place where Townsend Harris, the first US Councel General, opened the US Consulate in Tokyo in 1859.

After offering a player to my father we walked to Azabu Juban where traditional shopping streets are preserved as they were as yestyears, and had a yakisoba and kakigori lunch at 103 years old Naniwaya in Azabu Juban...

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Arrived in Japan

Category: Hiroko's Blog

This time I flew Delta to Haneda Airport in Tokyo. Haneda was used mainly for domestic flights with some Asian airliners in the past. Now Delta flies in. The trip from the airport to my favorite, business hotel in Uchisaiwaicho, was so short and easy. I am staying at Daiichi Hotel, Annex.

I had lunch with my mother whom I have not seen for over one year. It was a best time in my life.

For dinner I met up with chefs Jeremiah and Marc from NYC, who have been having fun already in Tokyo and Kyoto.
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Day 5 Last Day of Essentials of Japanese Cuisine with Chef Masato Shimizu of 15East

Category: Hiroko's Blog

Chef Masato may be one of the most celebrated sushi chef in New York City. He is charming (very handsome), very low-key, generous and a very fun person (you cannot guess from his serious face during his work at 15 E!).We were so blessed to have Masato with us.

Each student received one whole fluke to tackle with it. A BIG CHALLENGE. Chef Masato first showed the students how to remove scales and how to fillet the fish into 2 back-side fillets and 2 belly-side fillets...

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Fun Cooking Continues at International Culinary Center

Category: Hiroko's Blog

Day 2 was the day in which the students learned how to cook yakitori over Japanese Binchotan charcoal fire. Chef Jiro Iida of Aburiya Kinnosuke joined us as a guest chef. Chef Jiro showed the students how to cut the chicken, how to place each piece correctly on a bamboo skewer and how to cook and baste chicken properly to produce glossy, juicy yakitori items. By the way Binchotan produces radiant, infrared ray, that makes this style of preparation exceptional...

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Nancy Matsumoto’s blog

Category: Hiroko's Blog

http://nancymatsumoto.blogspot.com/2012/07/six-sauces-and-youre-set-preview-of.html#links

Please check out this blog. It is about my next book, Hiroko’s American Kitchen, Cooking with Japanese Flavors; 6 Easy Sauces; 125 Mordern Recipes

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Essentials of Japanese Cuisine

Category: Hiroko's Blog

It is hard to blog or tweet when I have nothing to write. It is also hard to do so when I am very busy. I have not blogging or tweeting for weeks…After my consultation at ICONIC Hand Rolls finished I began teaching my one-week long, intensive Japanese Cooking Course, Essentials of Japanese Cuisine at International Culinary Center in New York City. I have a group of great students – Andrew, Maria, Kristin, Marta, Greg, Michael, Justin, David, Adrian, Liz, Margaret, Paul, Colleen and Ferec...

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Corn, Tomorokoshi

Category: Hiroko's Blog

Piles of corn have come back to the Union Square Market. During the summer season we buy them each week and enjoy an ear of corn after another. Freshly harvested corn is heavenly moist and sweet. I have reached almost to the state of addiction to it.

Corn was brought by the Portuguese to Japan during the 16th century. The cultivation of sweet type corn began at the end of the 19th century. I was grown up with corn in Japan but did not develop my likeness to it...

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Teuchi Udon, Home Made Udon Noodles

Category: Hiroko's BlogRecipes

When the weather is hot like yesterday or today I make home-made udon noodles and enjoy it cold. Home-made udon is one of the recipes which I am going to teach for the upcoming Japanese Cooking Course, Essentials of Japanese Cuisine, at International Culinary Center in New York City. It is coming very soon (starts July 19th, 2012). By the way thank you very much for people who signed up the course. I am looking forward to cooking and having delicious fun in the kitchen with you.

At the class aft...

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Okonomiyaki revisited

Category: Hiroko's Blog

OKONOMIYAKI re-visited

When summer comes Okonomiyaki, Japanese thick pancake, comes into my mind. In Japan Okonomiyaki vendors appear on the street during summer shrine festivals and other festivals. Okonomiyaki is easy to prepare at home and is a wonderful excuse to invite friends and family and spend long summer day together, cooking, drinking, chatting and eating. Okonomiyaki street vendors use a large flat griddle to cook the pancake...

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Very Tasty Lamb Chops

Category: Hiroko's Blog

Summer is a time of barbecue. Set up the grill on the back garden, invite friends and family, and spend fun time through cooking, drinking, chatting and eating. This weekend at one of the July the 4th celebration parties (which was held June 30) to which we attended I had the best barbecued lamb in my life. The cooking was perfect. But the true reason was the sheep which was raised with care was slaughtered and cooked for the occasion. We were fortunate to be there.

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