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December 2012

Monthly Archives December 2012

Last Chance Holiday Gift is everywhere!

Category: Hiroko's Blog

How about giving a Japanese Cooking Course, Essentials of Japanese Cooking, as a gift to yourself or your dear family members and friends.

I will repeat the popular Essentials of Japanese Cooking Course at International Culinary Center, NYC, in July, 2013 and October, 2013. The July Course starts from 18th and ends on 22nd. The Course covers all aspects of Japanese cuisine – the history, the philosophy, cooking techniques and hands-on preparations. Sushi is also included. Visit www...

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Delicious and Healthy Year, 2013, with Hiroko’s American Kitchen

Category: Hiroko's Blog

Welcoming a New year in Japan means welcoming the year with a new god of the year (2013), who takes care of us throughout the year. So, December is the month during which we work busy to finish unaccomplished matters in businesses and at homes, and prepare ourselves so that we can express our thanks to the god of the year (2012) at the end of the year. By doing so, we can start a new year mentally and physically refreshed.

If you are looking for an idea of New Year’s Resolution, I would like to...

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Mochi Ice cream

Category: Hiroko's BlogRecipes

In the past I thought that gooey texture found in Japanese (daifuku-)mochi (soft rice cake filled with sweetened azuki beans) won’t be appreciated by the American. Then, one day several years ago on my visit to our dear friend Alan and Fran (very traditional American), in Palo Alto, California, I surprisingly found that Fran stocks mochi ice cream in their freezer. They love the unique texture of the mochi ice cream.

If you are a fan of mochi ice cream try this recipe...

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Safe, Good Drink

Category: Hiroko's Blog

The article in the New York Times – News for brominated vegetable oil: Drink Ingredient Gets a Look – was a disturbing and again, alarming one, even though I do not consume any soda drinks nor healthy/energy drinks. If you are thirsty, try kikucha, twig tea. Kikucha has become very popular at the time of the introduction of macrobiotic diet. Kikucha, twig tea, is mostly made of tea twigs along with few tea leaves. There are green Kikucha and roasted brown Kikucha...

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Lunch with Judith Jones/ Hiroko’s American Kitchen

Category: Hiroko's Blog

Yesterday I visited Judith, my editor for The Sushi Experience, at her house at upper East, NYC, to cook up our lunch using the sauces from Hiroko’s American Kitchen. The sauces used were Spicy Miso Sauce and White Sumiso sauce, which I pre-made them at home and packed in jars. The lunch ingredients were local Brussels sprouts, lamb chops, parsnip and bitter greens for salad...

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Ramen Session with Ashley and Matt

Category: Hiroko's Blog

Ashley and Matt, a newly married lovely couple, has recently spent their honeymoon for 1 1/2 weeks in Japan. Among many delicious dishes they have enjoyed in Japan, Ashley and Matt especially fell in love with ramen at Ichiran – ramen noodles served in a rich, porky broth and special dangerously hot sauce on the side.

Ashley and Matt attended my Ramen class recently and mastered the techniques of ramen broth, noodle making from scratch, chashu pork, ramen egg, crisp Brussels sprout, miso sauce ...

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Quality Japanese Food Products to Share with Family and Friends

Category: Hiroko's Blog

At this holiday season, the best artisan processed kelp – MAKOMBU, shoyu – KISHIBORI SHOYU (Japanese soy sauce) and sea salt – SUZUSHIO are available at www.theingredientfinder.com. Sharing quality food among family and friends has become easy.

I have just shipped a box of The End of The Year gift to my Mom in Japan...

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