Biting into Spring with Hiroko’s Sauce (Hiroko’s American Kitchen)

Posted on Apr 30, 2013 in Hiroko's Blog

On Saturday’s farmers’ market I purchased four (4) spring wild greens/weeds. They are dandelion, chickweed (very grassy, slight bitter and also slight sweet), water cress (very spicy; completely different taste from the cultivated one) and upland cress (very bitter and has wasabi like spiciness; and also). Astringency and bitterness which all of these greens have are characteristics to wild spring glasses. I learned to appreciate these negative flavors since I...

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Tour 4: Cultural Lesson – How deep to Bow!

Posted on Apr 28, 2013 in Hiroko's Blog

During our tour every minute in Japan was a learning opportunity for my dear tour attendees. Here is Rick perfecting the bowing in Asakusa. He is in front of a large stone Buddha. His inclination is about 45 degree. This is the degree which we use when we go to the shrine and temple, and to offer a prayer to Shinto god or Buddha. Rick’s eye is perfectly looking down the ground. He learned this just a couple of days stay in Tokyo. Here is a little bit more about...

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EDOMAE Kakiage Tendon with Spring Delicacy

Posted on Apr 24, 2013 in Hiroko's Blog, Recipes

Yesterday at a farmers’ market I found terrific wild, baby dandelion. So, I am thinking of making Tendon with these spring greens, instead of shrimp and conger eel version which we enjoyed in Asakusa. Dandelion has a pleasantly bitter flavor, characteristic to many early spring wild greens. Here is the ingredients for my dandelion kakiage (recipe: page 181, Hiroko’s American Kitchen) Tendon – dandelion, carrot, red onion and white mushroom. This recipe...

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Come to Enjoy Demo at Food Book Fair, Brooklyn

Posted on Apr 21, 2013 in Hiroko's Blog

http://foodbookfair.com/hiroko-shimbo-cooking-demo/ FBF + HIROKO SHIMBO Sunday, May 5, 12:30PM-1:30PM The Brooklyn Kitchen at Pure Kitchen Hiroko Shimbo is an authority on Japanese cuisine with worldwide recognition and serves as a chef-consultant for restaurants and food companies. She is a trained sushi chef, author, media performer and instructor, operating Hiroko’s Kitchen LLC, a consulting company, in New York City. Hiroko’s books have become known as wonderful...

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Tour 3 This is EDOMAME tempura lunch on Day 3

Posted on Apr 21, 2013 in Hiroko's Blog

Heavily battered large shrimp and anago (fresh conger eel) tempura which dominates on top of rice in a bowl is impressive. This is a famous Edomae (Edo style) ten-don, corruption of tempura donburi. We enjoyed it at 70 years old Aoimarushin (tempura specialized restaurant) in Asakusa after touring the Senso-ji temple, one of the must visit destinations in Tokyo. Tempura started at the hands of street vendors in the city of Edo (present Tokyo) during Edo period (1600-1868)....

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