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February 2013

Monthly Archives February 2013

International Restaurant and Food Service Show, NYC

Category: Hiroko's Blog

At this weekend’s International Restaurant and Food Service Show at JJ Center, NYC, I will present one seminar and sub-chair the another seminar.

Secret of Fermented Products – about Koji and koji related products March 3 at 1-2pm

Umami seminar with Chef Chikara Sono of Kyoya March 3rd at 2-3:30pm

The below is the links to the details;
http://japanpavilion.us/en/events/
http://japanpavilion.us/en/events/hakkou.php
http://japanpavilion.us/en/events/umami.php

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Category: Hiroko's Blog

From time to time I crave for Rei’s meal, so during our stay last weekend in Upstate we went to Panzur in Tivoli, Dutchess County, NYC, to try more of his creative dishes. Rei Peraza, the owner- chef and graduate of CIA, run a spacious, but cozy-feeling Spanish style Tapas bar restaurant with his wife, Kim. Rei describes his food at his restaurant site (www.panzur.com) as; “Our food is best described as “Spanish Gastro Pub” with an intense respect for Old World flavors and techniques...

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Photos of DAISHICHI Sake

Category: Hiroko's Blog

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DAISHICHI Sake

Category: Hiroko's Blog

DAISHICHI is a two hundred fifty years old brewery founded by Ohta Shichiemon in Fukushima Prefecture, Japan. I was told by Ms. Chizuko Niikawa, a sake sommelier and the importer, who were promoting the sake at the restaurant that night that DAIICHISAKE is the only sake brewery in Japan out of 1300 counterparts, which continues to use the authentic traditional production process called Kimoto zukuri for all ranks of their product...

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Magic Ingredient

Category: Hiroko's Blog

Japanese Kombu makes just about everything tastier. Please enjoy the whole story at http://online.wsj.com/article/SB10001424127887323478004578306771890585476.html?mod=WSJ_ITP_offduty_5

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Shiogama-yaki No.2

Category: Hiroko's Blog

Many dish has it own unique historical anecdote like the one of Beggar’s chicken and Hoba-yaki, my previous blog. How Shiogama-Yaki was invented was very intrigue to me. So, I did some Japanese online site search for the historical story. Most of the sites depicts the same story...

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FOOD52

Category: Hiroko's Blog

Some of the essential, delicious, safe to consume, quality Japanese ingredients are offered at FOOD52. Please check it out! http://shop.food52.com/deal/32125/japanese-pantry-essentials/national

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Shiogama-Yaki and Beggar’s Chicken is correct

Category: Hiroko's Blog

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Shiogama-Yaki and Beegar’s Chicken

Category: Hiroko's Blog

I forgot to write the previous blog’s title.

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Category: Hiroko's Blog

Shiogama-Yaki (protein cooked in salt crust) is a very popular technique used by Japanese chefs in Japanese-, Italian-, and French-kitchen in Japan, because of its stunning presentation and its ability to retain the maximum flavor of ingredient used. The popular ingredient used in this technique in Japan is tai, sea bream – a fish known as the king of fish. The whole sea bream baked in a thick layer of salt crust entertain the diners with its maximum juice and flavor.

The most respected Japane...

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