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October 2012

Monthly Archives October 2012

CULINARY TOUR TO JAPAN, MARCH 2013

Category: Hiroko's Blog

Curiosity, learning about and sampling the local cuisines is always an important part of any visit to a foreign country. But for me food can be near the top of my list as a reason for the trip. On every trip I always visit the local food markets and sample as much of the cuisine as I can. This is because every item sold at the market is a mirror of the culture and society I am visiting. Each has its own history and story related to the culture, the society and the region...

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Tour Itinerary

Category: Hiroko's Blog

Please contact me who are interested in the tour, I will send you the Tour information to you by e-mail.

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Culinary Tour to Japan, March 2012

Category: Hiroko's Blog

Curiosity, learning about and sampling the local cuisines is always an important part of any visit to a foreign country. But for me food can be near the top of my list as a reason for the trip. On every trip I always visit the local food markets and sample as much of the cuisine as I can. This is because every item sold at the market is a mirror of the culture and society I am visiting. Each has its own history and story related to the culture, the society and the region...

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Kaiseki continues – Menu Planning

Category: Hiroko's Blog

What Kaiseki chef or Japanese chef in general consider when he or she plans the menu are;

1. Seasonal ingredients, including seasonal herbs
2. Ingredients from water, river, mountain and field
3. Regional specialty food products
4. Five taste sensations
5. Five colors
6. Different temperature
7. Different texture
8. Bowls and dishes

Bowls and plates in which a chef serves his or her prepared food plays a important role...

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HIROKO’S AMERICAN KITCHEN on FIND YOUR CRAVING

Category: Hiroko's Blog

Yesterday there was a book review on http://findyourcraving.com. The reviewer Nancy Matsumoto captured the essence of Hiroko’s American Kitchen. Thank you, Nancy. “Her idea is to take the best produce and other ingredients of America and cook them Japanese style, using a foundation of two stocks and four “mother sauces” made with basic Japanese products readily available to the home cook, such as soy sauce, mirin and sake. The results are inventive…”. Please visit http://findyourcraving...

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Nibbled to Death

Category: Hiroko's Blog

Recent Pete Wells’s Nibbles to Death, Dish by Dish was an interesting article to read. Pete understands the difference between Japanese Kaiseki meal and “the kind of tasting menu which is younger, more free-form invention served at destination restaurant.” He also writes, “Being so new, the genre has no rules and few limits.”

Japanese Kaiseki meal is a complete opposite. Japanese chefs who prepare Kaiseki meal follow rules and philosophy on which the cuisine is built...

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Edible Manhattan and Saveur Article

Category: Hiroko's Blog

There are two articles published on Edible Manhattan and Saveur. Please take a look at http://www.ediblemanhattan.com/topics/food-dining/recipes/japanese-techniques-meet-greenmarket-bounty/
http://www.ediblemanhattan.com/featured-article/brushstroke/#respond

Saveur article is on Chawanmushi.

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