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,...
Read MoreCorn, Tomorokoshi
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. Partly...
Read MoreTeuchi Udon, Home Made Udon Noodles
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...
Read MoreOkonomiyaki revisited
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. At home we can use a skillet...
Read MoreVery Tasty Lamb Chops
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...
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