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August 2013

Monthly Archives August 2013

Impressed with This Knife So Much

Category: Hiroko's Blog

photo

I will put this knife on my Birthday wish list. I never tried a knife like this before, which cut firm carrot so beautifully, clearly, cleanly, perfectly and effortlessly.

I was shopping at MTC Kitchen (711   3rd Avenue, NYC) on this Friday. A manager of the store came to me and asked if I want to try TAKAMURA knife. He highly recommended it to me. I was not shopping for the knife for myself so I reluctantly tried it. Then, I fell in love with it...

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Fabulous Shiso from Two Guys From Woodbridge

Category: Hiroko's Blog

Two Guys

Why my previously tweeted fabulous shiso juice and shiso salt tasted so good? Shiso leaves comes from Two Guys From Woodbridge farm in Hamden, CT. Yesterday at the Union Square Market I had an opportunity to talk with Eeah, one of the employees of the farm.

Two Guys From Woodbridge farm commits to produce healthy, clean, delicious and nutrients packed vegetables. The vegetables are farmed in one of the most advanced hydroponic-organic greenhouses in the country...

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Not Just Us but Shiitake Loves Sun-bathing

Category: Hiroko's Blog

mushroom soakingovernight soaking

I love to be in the sun during summer months because our skin cells makes vitamin D, which is indispensable to our bone health.

But, not just us, shiitake mushrooms also benefit from being sun-bathed. A chemical, ergosterol, a precursor to vitamin D, in the mushrooms converts to vitamin D when they are exposed to sunlight.

I tend to purchase a bulk of dried shiitake mushrooms during the summer , select sunny and dry days and leave them in the sun for 2 days or so – 5 hours a day...

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Not Just Delicious Juice, but More from Shiso

Category: Hiroko's Blog

dried shiso, tressagreen and purple side shisobright shiso juice

You can get more from making your own delicious shiso juice. This time I used shiso which has a leave with two strong colors -top part green and the bottom, purple. Here I got much intense reddish purple shiso juice.

After using shiso leaves do not throw them away. Youc an make very cool shiso salt. Pat dry the leaves between paper towels to remove excess water. Toss them with generous amount of salt and dry them...

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Want to Try a Cool New Beverage? Here You Are.

Category: Hiroko's Blog

shiso juiceshiso ice

My Culinary Tour to Japan group member enjoyed this new beverage (see Photo) this March in Japan at a local restaurant just before arriving to Gokayama village, where 400 to 200 years old thatched roof houses still stand and occupied by the locals in the deep mountain region.

Being attracted by stunning peachy-purple color of the drink, which the Japanese family was enjoying at across our table, we could not stop ordering it. When we tasted it, “wow” sounds echoed over tables...

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Check out Good Fanatic Article on Bincho-tan

Category: Hiroko's Blog

Here you are: http://foodfanatics.usfoods.com/blog/a-crash-course-in-bincho-tan

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Oh My iPhone Loves It!

Category: Hiroko's Blog

colored masu with iPhoneThis is a really cool treat for your or anyone’s iPhone. I now carry this very unique product – iPhone Rest and Amplifier – at my COOKBOOKS PLUS. Please visit here: http://hirokoskitchen.com/shop/ The numbers are limited until next shipment, so please do not miss this chance.

My iPhone happily rests in a recently acquired, colored Masu cup, when I am not carrying it around. In this way my iPhone is always easy to spot...

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Skipjack Tuna and Women’s Social Status in Japan

Category: Hiroko's Blog

5 photosContinuation of skipjack tuna, katsuo. By the way, during the Edo period (1600-1868) Edokko (citizens of Edo, the present Tokyo) went crazy for the first taste of katsuo, skipjack tuna. Hatsugatsuo (the first season skipjack tuna) was very expensive. So, the famous saying was born; “Nyobo wo Shichi ni Iretemo Hatsugatsuo” (I have to taste the first season skipjack tuna, even if I had to pawn my wife...

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