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September 2012

Monthly Archives September 2012

Wagyu Ranking System

Category: Hiroko's Blog

There are two grade ranking system for Wagyu meat. Quality Ranking Standards and Marbling Ranking Standards.

Quality Ranking Standars uses No. 1 through No. 5. No. 5 is the highest rank. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and its has smooth melting texture. All Japanese Wagyu is in the range of No. 4 and No. 5.
When I did research five years ag...

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Confusing: Wagyu, American Wagyu, Australian Wagyu

Category: Hiroko's Blog

Wagyu today is confusing. There are many choices, good or bad. Here is a piece of article written by Mr. Koji Itatsu, expatriate sent by Gifu Prefecture Government at that time living in NY City. “From 1997 through 1998 128 wagyu cows were imported to America, along with 13,000 wagyu sperms in test tubes, to begin a large scale of breeding of American Wagyu.” Today American Wagyu is branded as “Washugyu”...

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Japanese Wagyu, Their Life

Category: Hiroko's Blog

Newborn Wagyu calf, which weighs about 66 pounds, stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fatten it with hay, rice straw, other roughage, barley and corn for the next 20 to 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle meat. By the time when the cow leaves for slaughter house they weigh around 1500 pounds...

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Japanese Wagyu, Real Wagyu back to American Market

Category: Hiroko's Blog

The ban of export of the Japanese Wagyu was lifted on August 17 this year after two years of Wagyu import suspension by American government because of a foot-and-mouth disease outbreak and a recent radioactive contaminant scare in beef. During the absence of Japanese Wagyu in US market, cross-Wagyu breeds in America (the production of American Wagyu goes back to 1976) and Australia have been convincing the market that their products are as good as Japanese Wagyu...

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RUIS, Nordic Rye Bread

Category: Hiroko's Blog

One day a small vendor popped up at Union Square Market and started selling Nordic rye bread. They are offering a tiny portion of cucumber and cheese ruis sandwich. Once we have tasted it, we were addicted to the bread – robust rye and sourdough flavor, chewy (outside) at the same time crumbly tender (inside) texture and wholesomeness (use local organic rye flower). The company is Nordic Breads, based in Long Island City, NY...

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Once in a life time Culinary Trip to Japan with Hiroko

Category: Hiroko's Blog

The price of the tour will be posted soon. Sorry for the delay, but I am waiting for the information from the company.

Here are some update on the tour;

• Cooking class in Tokyo is held at Yanagihara Cooking School; the third generation chef-instructor Noriyuki-san (very famous in Japan and abroad) will give us a special class. I am now discussing the content of the class with him. If you are planning to join the tour and have a request of a dish to learn, please e-mail me!
• In Kyoto we will ...

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The Essentials of Japanese Cuisine at International Culinary Center

Category: Hiroko's Blog

Please join the Essentials of Japanese Cuisine at ICC this coming October 4th through 8th.

I will repeat the Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) this coming October. The course starts on Thursday. Classes continue into Saturday and Sunday, and finish on Monday, October 8th...

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Fruit and Fruit Juice Heaven

Category: Hiroko's Blog

Here are the list of fruits which I have discovered in my last two visits to Columbia;
freijoa/feijoa, pitaya, borojo, guanabana, mora, granadia, uchuva, granadine, lulo, maracuja, mango, papaya, water melon, pineapple, monkey banana, sapote, tomate de arbol, madrono, ciruela, ….I think I am missing some varieties here. People love to drink fruit juice made of these fruits. Usually it is not sugar added, so I could enjoy the natural sweetness, astringency and acidity of the fruits...

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Salpicon

Category: Hiroko's Blog

Olga served us salpicon at her elegant country house with breathtaking view in Armenia where there are many coffee plantations. Salpicon is a cold drink. She powered cold orange juice in the glass cup filled with cut-up, cubed tropical fruits. Columbian people really love their fruits.

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Essentials of Japanese Cuisine, October 4 – 8

Category: Hiroko's Blog

I will repeat the Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) this coming October. The course starts on Thursday. Classes continue into Saturday and Sunday, and finish on Monday, October 8th...

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