Monthly Archives June 2013

Digging Japanese Sweet a Bit More – Manju

Category: Hiroko's Blog

You know Cha siu bao. It is a flavorful, mouthwatering barbecue pork stuffed wheat flour bun that we enjoy at Chinese dim sum restaurants. In Japan we have a lesser known sister bun called Manju. It is a steamed bun stuffed with azuki beans. The preparation of manju was brought to Japan by naturalized Chinese monk. Luckily and unluckily azuki beans replaced pork because of ban of meat eating was exercised in Japan at that time.

For about 600 years this simple and humble Manju has been a popular...

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Nutty Black Sesame Ice Cream

Category: Recipes

Black Sesame Ice Cream

Whenever I have a chance to order a black sesame ice cream sometimes found at local Japanese restaurants I never fail to order it. This wonderful flavored dessert is frequently found in Japan, but seems to be much less available in the US. Once you taste it you will be hooked up the very distinctive, nutty flavor of this black sesame ice cream. Now using the double toasted and already ground black sesame seeds, Nido-Baisen Kuro Surigoma (available at theingredientfinder.com), from Kuki Company, ...

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Sake Braised Short Ribs

Category: Recipes

Sake Braised Short Ribs

(excerpt: Hiroko’s American Kitchen – 2013 IACP Winner, Page 33)
In this recipe you will learn a technique which is new to you. The result is a clean, clear tasting delicious braised short ribs. You will find more new cooking techniques in Hiroko’s American Kitchen.

Ingredients

7 tablespoons shoyu
5 tablespoons honey
3 tablespoons Worcestershire sauce
1 tablespoon red pepper flakes
5 to 5 1/2 pounds bone-in short ribs (about 6 whole bones)
2 tablespoons canola oil or vegetable oil
1 cup sake
2 c...

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Homemade Udon

Category: Recipes

Homemade Udon

Udon noodles, thick wheat noodles, are known to have pleasant chewy texture. Home made udon presents the best of its characteristic. Prepared udon can be refrigerated for 2 days, but in order to enjoy the very fresh taste and texture, consume it on the day of the making.

Unlike bread or pizza dough udon dough contains significantly less water, so it requires patience and strength for kneading. The dough is twice rested between the kneading...

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Corn and Ginger Rice with Shoyu and Butter

Category: Recipes

Corn and Ginger Rice with Shoyu and Butter

This is a recipe which I have developed for Hiroko’s American Kitchen; cooking with Japanese flavors; 6 easy sauces; 125 Modern Recipes. In this recipe I religiously always used fresh ginger cut it into thin julienne slices. Yes, that requires some time consuming labor. So, I tried the dish with Wellington’s ginger powder (available at theingredientfinder.com). The result was very good. I use a portion during cooking and add a second portion after the rice is cooked...

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Important Tip of Pickling Nukamiso

Category: Hiroko's Blog

When you pickle little guys like shown in the photo you have to remember how many of each you buried in the nukamiso. When you dig them out, make sure that you retrieve all. Anyone left in the mukamiso acquires too strong flavor and becomes too salty to eat. These are three hours pickled young carrot, zucchini, red radish and Japanese turnip. Simply delicious.

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Dulche de Leche Black Sesame Seed Ice Cream

Category: Hiroko's BlogRecipes

Whenever I have a chance to order a black sesame ice cream sometimes found at local Japanese restaurants I never fail to order it. This wonderful flavored dessert is frequently found in Japan, but seems to be much less available in the US. Once you taste it you will be hooked up the very distinctive, nutty flavor of this black sesame ice cream. After acquiring Cuisinart ICE-21ice cream maker – fantastic ice cream maker – I cannot stop making new ice cream...

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Natto, another Probiotic

Category: Hiroko's Blog

Amy asked me if natto is probiotic. According to Japan Natto Kinase Association, “natto bacteria, Bacillus Subtilis natto, is a type of fungus that produces salt-free fermented soy bean product. It has endosperm and is the most stable kind of fungus in nature. Bacillus Subtilis natto gets activated and strengthened beneficial intestinal flora. The functions of Bacillus Subtilis natto are:
1. Increase beneficial bacteria
2. Inhibit harmful intestinal bacteria
3...

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Cooking Vacation- Essentials of Japanese Cuisine at ICC from July 18th through 22nd

Category: Hiroko's Blog

If you are a lover of Japanese culture and cuisine, Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) is for you. You will smell, touch, cook, learn and taste delicious Japanese dishes. Staying in the city while learning new flavors and techniques you can enjoy the out of the school hours for theater, concert and more. Fabulous vacation idea this summer...

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Nukamiso is Back Forever

Category: Hiroko's Blog

I took out the Nukamiso pot, which I keep in my refrigerator during the cold winter time, out of the refrigerator. It is time to pickle bounty summer vegetables in Nukamiso and enjoy them.

Nukamiso is a fermented pickling base, which is made of rice bran, salt and water...

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