Are You Enjoying Hiroko’s American Kitchen?

Posted on Sep 27, 2013 in Hiroko's Blog

Then, you do not miss to prepare these two dishes using locally available ingredientsat this moment . One is the stir-fried rice. I use all leftover vegetables in my refrigerator. This time they are onion, yellow zucchini, green zucchini, carrot and broccoli. For protein I added can of tuna. All stir-fried together with cooked and refrigerated rice, and flavored at the very end with Spicy Miso Sauce. What a satisfactory lunch in 15 minutes! The other photo shows blanced...

Read More

Kingfish…King?

Posted on Sep 27, 2013 in Hiroko's Blog, Recipes

                          I feel a bit guilty to continue to post another discovery of delicious wild fish when the resource of the ocean is getting less and less, and consuming locally caught wild fish has become scarce for the majority. But,….. This week I found a wild Kingfish at Blue Moon. Another fish which I have never encountered in my life. Fishmonger’s comment on its fatty and delicious...

Read More

Les Dames d’Escoffier

Posted on Sep 26, 2013 in Hiroko's Blog

Fourteen new members, including me, celebrated to becoming a member of The New York Chapter of Les Dames d’Escoffier last night at Cosmopolitan Club, NYC. I am very honored and pleased to work with distinguished members and share my expertise to contribute to the organization’s...

Read More

Moist Young Ginger Cake

Posted on Sep 25, 2013 in Hiroko's Blog, Recipes

After making Ginger Tea Base (see the recipe in my previously posted blog), I ended up with the julienned young ginger, which was used to infuse the water. These ginger strips have slightly sweet and acid flavor, and are great to add to your hot ginger tea or snack them on. But this maybe the best idea. Julienned ginger makes a great ginger cake which should be served with your ginger tea. Here is the recipe: 1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon...

Read More

Ginger Tea

Posted on Sep 20, 2013 in Hiroko's Blog

Young ginger, shinshoga, is not just for making gari. Young ginger makes delicious ginger tea. This version is honey added. You can do it with sugar or without honey nor sugar. The strained ginger infused liquid is strongly flavored – spicy and sweet. I cut it with hot water (1 tablespoon ginger tea base for a tea cup) and drink it as a ginger tea. It has slight spiciness and touch of sweetness. This ginger tea really warms up my body. A perfect drink during cold...

Read More