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...
Read MoreWAGASHI
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. The cooked and sweetened white beans are strengthened with...
Read MoreGreig Farm Asparagus
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...
Read MoreTakikomi Gohan
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Read MoreWanted to Do It In The Traditional Way
(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....
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