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November 2012

Monthly Archives November 2012

BAP Certified Salmon from Uoriki Fresh

Category: Hiroko's Blog

Michael McNicolas of Uoriki Fresh introduced me a salmon from Northern Harvest Sea Farms. Northern Harvest Sea Farms have recently named as a BAP certified “three-star” salmon operation in North America...

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Toyota Event in Bogota, Columbia

Category: Hiroko's Blog

My love to Bogota, Columbia, brought me back again to Bogota. This was my third visit within this year. I cooked for the event for Toyota. My right hand chef was Jeremiah. He is a really great guy to work and play together. He is a good dancer as well. When his restaurant opens…..I will loose the luxury to be with him. Here are some of the photos of dishes which we have created...

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Miami Book Fair and Norman Van Aken

Category: Hiroko's Blog

Miami Book Fair was indeed a big book fair. Norman Van Aken made me possible to participate this year’s Miami Book Fair. During the Fair I had the great opportunity to offer a cooking demonstration (from Hiroko’s American Kitchen) at Miami Culinary Institute where Norman sits as the Director of the culinary school. The school, MCI, “offers an education that is at the fore front of the industry by mixing a blend of classic skills and innovative techniques used by the world’s best chefs”...

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DeGustibus Cooking Class with Chef Sono

Category: Hiroko's Blog

November 12th was our Kaiseki Meal Class at DeGustibus Cooking Class in New York City. It was a great honor for us to offer the class. Thank you very much for joining our class! We enjoyed very much as (hope) you did. Hiroki Abe, executive chef at En, NYC, rushed to help me in the kitchen and at the back stage. It was a great pleasure to work with him. Thank you, Hiroki. Chef Sono brought with him his right hand guy from Kyoya, chef Moriyama.

Here are some of the photos from the class...

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Choice which I make

Category: Hiroko's Blog

Purchasing something cheap, poor quality ingredient is always a waste of money..in my case. I buy a good quality kelp, shoyu, sea salt and sugar and use them in my kitchen. For example, let me explain about good quality shoyu. Good quality shoyu is made from good quality materials, soybeans and wheat. It is made in time and labor consuming fermentation process (not in an automated factory)...

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Where can you get Bincho-tan and its grill?

Category: Hiroko's Blog

I received questions “where can I get bincho-tan” or “bincho-tan” grill? Here is a one source which you can try; www.MTCKITCHEN.com. New York Mutual Trading company just started their e-commerce site. You can find large varieties of Japanese knives, as well.

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15th Worlds of Flavor Conference, Arc of Flavor, at CIA, Greystone

Category: Hiroko's Blog

It was an honor and pleasure to participate again at the Worlds of Flavor Conference at Greystone on Nov. 1-3. I had an opportunity to meet for the first time with such great chefs such as Maxime Bilet, Kyle Connaughton, Musa Dagdeviren, Erez Komarovsky, Mourad Lahlou. We, Chef Jiro Iida of Aburiya Kinnosuke and I, presented Bincho-tan session and workshop. I presented Shio-koji and koji workshop with Chef Lars Kronmark...

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Hiroko’s American Kitchen, Andrews McMeel

Category: Hiroko's Blog

Hiroko’s American Kitchen was born out of my need to simplify my daily cooking in my own kitchen. After much thought and testing in my kitchen I settled on a system that reduced time and effort, but resulted in easily and quickly prepared, satisfying and nutritious meals. Recipes in my Hiroko’s American Kitchen are grouped into chapters based on 2 simple stocks and 4 “mother sauces”...

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Daniela Doig Alvear

Category: Hiroko's Blog

Daniela is a young, charming/beautiful professional who joined my Essentials of Japanese Cooking Course held at International Culinary Center, NYC, this October. Dani writes about her experience and learning on culture and food of the city she visits. She travels extensively. Visit her blog page, http://www.viajeagridulce.blogspot.com. She has a whole story about her pleasurable stay in NYC, including the Essential of Japanese Cuisine Course which she enjoyed. Her blog is @ddas84...

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Daniela Doig Alvear

Category: Hiroko's Blog

Daniela is a young, charming/beautiful professional who joined my Essentials of Japanese Cooking Course held at International Culinary Center, NYC, this October. Dani writes about her experience and learning on culture and food of the city she visits. She travels extensively. Visit her blog page, http://www.viajeagridulce.blogspot.com. She has a whole story about her pleasurable stay in NYC, including the Essential of Japanese Cuisine Course which she enjoyed. Her blog is @ddas84.

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