Monthly Archives April 2013

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

Category: 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 was small...

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Tour 4: Cultural Lesson – How deep to Bow!

Category: 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 “bow” in Japanese culture...

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EDOMAE Kakiage Tendon with Spring Delicacy

Category: Hiroko's BlogRecipes

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 uses also Super Sauce, page 170...

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Come to Enjoy Demo at Food Book Fair, Brooklyn

Category: 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...

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Tour 3 This is EDOMAME tempura lunch on Day 3

Category: 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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Tour No. 2 What a fresh egg it is!

Category: Hiroko's Blog

I took the group to Hiroshima-style okonomiyaki (Japanese pancake) restaurant for lunch after our memorable nigiri-zushi breakfast. We sat at the counter bar at the restaurant as we did at the sushi restaurant, and watched the chefs preparing our okonomiyaki on a large, heated steel griddle. Everyone in my group made sure that they would not miss any step of making of it. The piled up julienned cabbage’s freshness from the beginning of cooking impressed the group...

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Report from Culinary Tour to Japan 2013 with Hiroko Shimbo – No. 1

Category: Hiroko's Blog

Let me write several blogs which are related to the past Culinary Tour to Japan 2013 with Hiroko Shimbo. The first one is the fascinating and memorable tour of Tsukiji Fish Market.

I carefully arranged this fish market tour, which begins at 4:45 in the morning, on the second day of attendees’ arrival to Tokyo, Japan. I know that most of the people suffer from jet rug during this time...

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Watching Bubbles and Bubbles – Continued Story

Category: Hiroko's Blog

This is the last segment of sake production blog which I have started before my Japan tour. The photo comes from the brewery which our group visited in Kyoto. The left bottom photo is the fermentation tank in which you can see the bubbles, bubbles,…the sake brew master, Morimoto-san, is 73 years old. Look at his smooth, no-rinkle face. He enjoys a bottle of sake! each night after his work. According to him that is the trick to his smooth skin and good health.

Now the Mother of Sake is ready, so ...

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Hiroko’s American Kitchen, 2013 IACP Cookbook Awards Winner

Category: Hiroko's Blog

I have tweeted pohtos and quick notes on the Culinary Tour to Japan, 2013, with Hiroko Shimbo from March 19th through the beginning of April. I will blog some of them with details and more photos shortly – little by little.

On my way back to NYC I stopped at San Francisco to attend the IACP Cookbook Award Reception. Hiroko’s American Kitchen was nominated as one of three finalists under American cookbook category...

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