Join me to enjoy an unforgettable, unique experience in Japan. Next spring – March 21 through March 31st, 2013 – I am leading once in a life time Culinary Tour to Japan. Japan offers rich multifaceted culture which is a distinctive blend of tradition and modernity. This tour focuses on the food and culinary culture of the country...Read More
Monthly Archives August 2012
I am going to participate Bogota Wine and Food Festival, August 2012. My program is Gran Tasting and Street Food. www.bogotawineandfoodfestival.comRead More
Since olden times we, the Japanese, are aware of the toxin, tetrodotoxin, in blow fish, which is mostly concentrated in the fish’s liver, ovaries and eggs. So, finding the pickled blow fish eggs at the Ohmicho Food Market in Kanazawa City was a big surprise. How many people died before perfecting the art of pickling the blow fish eggs? We do not know, but over three hundred years ago some fishermen could not throw away gorgeous, plump, delicious-looking eggs of blow fish...Read More
it is not “expert (from my book)”, but ‘excerpt (from my book)”Read More
Here is the photos of the Japanese butcher in Kanazawa City. The following is an expert from my upcoming, Hiroko’s American Kitchen (pub date October 30, 2012). Please enjoy the entire story when the book is out.
“…………………………..In Japan, butchers often sell korokke and other prepared food items. …………..In addition to meat items, no matter the size of their operation, butchers always produce and sell potato salad...Read More
Is this rhubarb? Our neighbors Ray and Claudia asked me. This long, rhubarb looking vegetable is red zuiki, which is the stem of taro, and a specialty of Ishikawa Prefecture. It is sold fresh or dried. Dried zuiki has been a popular preserved food product since olden days. Fresh zuiki has pleasant crisp texture. In order to enjoy it we cook the zuiki in vinegar added water for about 2 minutes...Read More
Kakigori is a flavored shaved ice served in a glass cup with a stand. During unbearably hot and humid summer in Japan kakigori is the answer to cool off our body. The kakigori dish which you see here is called uji kintoki and my favorite. It is shaved ice flavored with matcha green tea syrup and topped with sweet azuki beans. A couple of small tender and gooey shiratama mochi dumplings also accompany...Read More
In Yakitori restaurants all parts of chicken are used in the kitchen. So you will find these names on the menu: bonjiri/bonbochi (tail), seseri (neck meat), nankotsu (cartridge), kawa (skin), hatsu (heart), sunagimo (gizzard), teba (wing), reba (liver) and sasami (fillet). All these parts are placed on skewers and salt-grilled or grilled and lacquered with rich yakitori basting tare sauce. Everyone’s favorite tsukune, ground chicken meat ball is made of leftover chicken parts...Read More
Hinai-ya is a good quality, reasonably priced yakitori restaurant to which I frequently go back on my visits to Tokyo, Japan. Hinai is the name of one of the towns in Akita Prefecture, northern part of main island of Japan. There they raise jidori called “hinai-dori”, which is a cross-breeding between native chicken and Rohde Island Red. Chickens are free-ranged in a grass field for 160 to 170 days until slaughter time...Read More
It is a tacit understanding that eating oysters in the months that lack the letter “r” in their names should be avoided. There are several reasons. Bacteria in water increases as the temperature of the water rises. Oyster prepares spawning when the temperature rises, and spawns in early summer. After spawning, oysters becomes thin and tasteless.
So, it was a surprise to find wild giant oysters, Iwagaki, sold as summer oyster at Ohmicho Food Market in Kanazawa City, Ishikawa Prefecture...Read More