Day 2 Japan

Posted on Jul 29, 2012 in 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. Naniwaya specializes two nostalgic food products;...

Read More

Arrived in Japan

Posted on Jul 28, 2012 in 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...

Read More

Day 5 Last Day of Essentials of Japanese Cuisine with Chef Masato Shimizu of 15East

Posted on Jul 25, 2012 in 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. Every...

Read More

Fun Cooking Continues at International Culinary Center

Posted on Jul 22, 2012 in 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. If you want...

Read More

Nancy Matsumoto’s blog

Posted on Jul 21, 2012 in Hiroko's Blog Please check out this blog. It is about my next book, Hiroko’s American Kitchen, Cooking with Japanese Flavors; 6 Easy Sauces; 125 Mordern...

Read More