Michael’s Way; Impressive Method

Posted on Jan 31, 2013 in Hiroko's Blog

Michael Miles, chef-instructor at Houston Central Market, Culinary Consultant, Private Event chef, introduced me an impressive method to hone a cooking knife. Michael was one of the chefs who has recently assisted my class at Houston Central Market Cooking School. During the prepping of the class his knife caught my eyes. He uses good quality Japanese knifes. All of his knives looked very sharp. He mentioned Korin, NYC, as his must stop place on his every visit to New York...

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Grand Central Market

Posted on Jan 28, 2013 in Hiroko's Blog

Thank you very much for all who attended recent Hiroko’s American Kitchen cooking classes at Central Market in Houston, Austin and Dallas. Great to see you all. Delightful that every student loved the dishes which I presented – Spiced Kabocha Squash Soup (under Kelp stock, page 18), Sake-Braised Short Ribs (under Kelp Stock, page 33), White Sumiso Sauce (Basic Sauce, page 76), Mushrooms and Poached Eggs (under White Sumiso Sauce, page 84) and Cumiso-Marinated...

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Jazzing up simmered Winter Vegetables

Posted on Jan 20, 2013 in Hiroko's Blog

During the chilly winter months the operation of farmers market at Union Square in New York City does not cease. The number of vendors are less and the varieties of produce is limited to mostly root vegetables. Parsnip, kabocha squash, cabbage, onions, loose turnips, carrot and beets, rutabagas, celeriac, cabbage and sweet and regular potatoes. Many of these vegetables were harvested earlier and stored. Yet, I am great full to have an access to them because they taste...

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Hakusai no Tsukemono

Posted on Jan 12, 2013 in Hiroko's Blog, Recipes

Before leaving for vacation last year I bought 3 gorgeous, heads of Napa cabbage (Chinese cabbage) at a farmers market at Union Square and pickled them as my mother did every year at the end of the year. Pickled Napa cabbage, hakusai no tsukemono, which acquires delicious distinctive combined flavors of sweetness, sourness (lactic acid) and saltiness and crunchy texture from a month-long fermentation, entertained us at every meal in the following months until we all consume...

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