Monthly Archives September 2013

Local Wild NEW Fish

Category: Hiroko's Blog

The other day at Greenmarket JacksStephanie at Blue Moon pointed me the fish which I have never seen and tasted before in my life. “It is Jack. Usually we see this fish in the water around Florida. They swim up at particular time of the season to north. We do not catch not many of them. Just a few seem to make to our water.”

The fish looked gorgeous, being covered with attractive golden yellow hue. I was interested in the flavor. Stephanie went on: “The meat is dark and flavor is strong...

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Short Attention Span in the Kitchen

Category: Hiroko's Blog

After our meal at recette (West village restaurant) tonight Buzz has asked Chef Schenker why the dishes on the menu are all in small dishes, even including the ones like rabbit stew ($26; from the price I thought that this is a substantial rabbit stew dish, but it was not) and quail dish ($23; from the price I did not expect that the dish came only with half tiny bird). Chef’s answer was “I got board tasting a dish which has more than a couple of bites.”

Short attention span is affecting every p...

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WNYC Friday around 5:44pm

Category: Hiroko's Blog

WNYC All Things Considered Last Chance Food on shiso. If you can listen to my segment on FM93.9 on September 13th. The air time is around 5:44pm.

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Want to Take a Japanese Cooking Course? Here You Are!

Category: Hiroko's Blog

ann scalingFrankie my miso coddaniela futomaki

Hiroko is repeating the popular Japanese Cooking Course, Essentials of Japanese Cuisine, at International Culinary Center, New York City, this coming October. The Course runs from October 3rd to October 7. It is 5 (five) day, intensive course. The class hour is from 9am to 2pm. You can find the details of the class description at http://hirokoskitchen.com/classes-and-culinary-tours/. Here are some additional info.

  • The course covers from introductory to Japanese cooking, to Grilling, Braising...
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Tasting Menu? I Avoid It.

Category: Hiroko's Blog

I got tired with a chef’s grand “Tasting Menu” which I was eager to try in the past years. Maybe because of my age, or I do not find a philosophy behind these tasting menus as I do in the Japanese Kaiseki meal. Too many numbers of too small dishes served sequentially are not meal for me. I do not need an experience meal. I need a real meal.

So, I stopped going to the place where they serve tasting dishes. Last night we made a reservation at Fish & Game in Hudson. Zac Pelatio’s new restaurant...

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We Love Okra Because ….

Category: Hiroko's Blog

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During the summer I enjoyed many times okra from Union Square Green Market. Sometimes passers-by made comments to me while I was shopping Okra – How do you cook them, I don’t like slimy vegetables, …..

we (Japanese) eat okra because we appreciate the texture “slimy”.  Sliminess correlates to healthfullness. Slimy texture comes from pectin, water soluble dietary fiber. It also comes from mucin...

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Green Market Book Sighing Tasting Event

Category: Hiroko's Blog

Hiroko's American Kitchenbeet soup with shiso sherbetWater cress

Summer still keeps rolling at Green Market at the Union Square today. Corns, eggplants, okra, colorful bell peppers, beets, red radish, whimsically shaped zucchini, heirloom and conventional tomatoes, varieties of lettuce leaves, sweet and fragrant melon, peach, nectarine……….all is abundant.

Please join me on September 14th at Union Square Green Market...

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Thank You Very Much for Bogota Wine and Food Festival

Category: Hiroko's Blog

Bogota 9Candaleria TourBogota 3Bogota 2Bogota 1Bogota 5Bogota 4Bogota 8Bogota 7Bogota 6

In the past week I was honored to participate again in Bogota Wine and Food Festival, 2013, in Bogota Columbia. This year the cause was to raise money for Escuela Tailler. Escuela Tailler is a school, to which unfortunate young people throughout Columbia can apply and, once selected, can take classes on the Columbian traditional artcrafts, including cooking.

Chefs from Columbia, United States, France, Argentina, Mexico, Ecuador, Japan and Peru participated in the Dinner, Lunch, Breakfast and...

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