Monthly Archives May 2013

Ramen Lab, George Kao and Ganso

Category: Hiroko's Blog

My friend and sake connoisseur, George Kao, moved on from New York Mutual Trading to Sun Noodles for a new challenge in his career several months ago. I spotted him working at Ramen Lab station at Smorgasburg, Brooklyn, during Food Book Fair. Ramen Lab, which is headed by a chef Shigetoshi Nakamura, is Sun Noodle company’s test kitchen where it offers educational events in order to deepen the understanding of ramen in America.

At the Fair Chef Nakamura was serving mazemen...

Read More

Asparagus Kuzudofu vs Gomadofu

Category: Hiroko's BlogRecipes

Now let me describe more about Asparagus kuzu which I served at the Greenmarket Panel Discussion. After moving to America I found the price of high quality Japanese sesame paste is expensive (and only available at Japanese food stores) that I was preparing less and less traditional Gomadofu. Meanwhile I tried making it with easily available and economical Tahini and Chinese sesame paste, but both produced very disappointing results in my Gomadofu from the point of color, flavor and texture...

Read More

Local Produce into Japanese Cooking and Gomadofu

Category: Hiroko's Blog

Thank your for Greenmarkets for organizing the Greenmarkets Educated-eater-international-cuisine-local-ingredients Event at International Culinary Center. Participating panelists were Romy Dorotan of Purple Yam, Carl Christian Frederiksen of Aammans and Hiroko Shimbo of Hiroko’s Kitchen. As an ethnic chef, each of us talked about how to incorporate local, seasonal ingredients from Greenmarket into our own businesses.

Each chef offered a sample tasting dish to the audience during the event using...

Read More

Cooking Vacation with Essentials of Japanese Cuisine, July 18-22

Category: Hiroko's Blog

Why don’t you take a holiday to NYC and join a week-long Japanese Cooking Course at International Culinary Center? TRAVEL+LEISURE in April, 2013, featured The International Culinary Center as Best Cooking Schools Around the World. “The International Culinary Center in Manhattan has a star-studded faculty (Andre Soltner; Jacques Pepin; Jacques Torres), who have created short courses for home cooks on knife skills, tapas, pates – even on baking the perfect New York bagel...

Read More

Blue Moon Fish, Wild Fish, Alex and Stephanie

Category: Hiroko's Blog

I was so excited when I heard Stephanie on WNYC last Wednesday. She was giving tips on how to cook their catch. She and her husband, Alex, owns Blue Moon Fish company. Alex is a fisherman and has been in the business for 40 years. According to Alex he started to bring fish to the Greenmarket 25 years ago. TriBeCa location became a huge success. Alex expanded the sales of his fish to other Greenmarket locations, and eventually he is selling his fish only to the public...

Read More

Educate Eater: International Cuisine, Local Ingredients

Category: Hiroko's Blog

Hope we will see you on May 22nd at International Culinary Center.

EDUCATE EATER: iNTERNATIONAL CUISINE, LOCAL INGREDIENTS
Smell and taste can transport us across continents with one bite, but how do New York City chefs who serve cuisine from other countries achieve the same effect by focusing on Greenmarket ingredients? This panel discussion and tasting will delve into the stories behind dishes that recall flavors from afar, but re-emerge here in the city made with ingredients grown in the Nor...

Read More

WAGASHI

Category: Hiroko's Blog

Direct translation of ‘WAGASHI’ is Japanese sweet. There many sweets covered under WAGASHI, including rice cracker, mochi cake, steamed bun stuffed with sweet azuki bean, steamed cake, candy,…I am not going to define it right now in this small space.

After moving to America what I miss from time to time is Nerikiri-gashi. Nerikiri-gashi was developed during Edo period for the tea ceremony occasion...

Read More

Greig Farm Asparagus

Category: Hiroko's Blog

This morning We went to Greig Farm in Red Hook to pick and purchase ($3/pound) asparagus on receiving our neighbour’s strong suggestion. The farm is located on Pitchen Lane and has been operating in the past 60 years. Norman Greig and his business partner Erina O’Neill opened an adventurous local farmer’s market, Hudson Valley Farmer’s Market, in December last year by the farm. Their mission is to support local family-owned farmers. Every Sat. the market is open from 10am to 3pm...

Read More

Takikomi Gohan

Category: Hiroko's Blog

Corn takikomi gohan in donabe

Chef Tanaka's Beef Takikomi Gohan

Gion Maruyama green peas takikomi gohan

Read More

Wanted to Do It In The Traditional Way

Category: Hiroko's BlogRecipes

(Photos of this blog will be posted next)
One of my favorites Corn and Ginger Takikomi Gohan (introduced in Hiroko’s American Kitchen) is so easy when I do it in my Zojirushi’s Micom/IH. I love it. But, from time to time I get bored with easy, convenient tasks. I always love challenges, or at least I want to keep my skills honed. So, the other day I cooked takikomi gohan in the traditional way which my mother taught me – using an earthenware donabe pot...

Read More