Onec a Week Meat&Fishless Day is a Good Idea

Posted on Sep 19, 2013 in Hiroko's Blog

It is not because of Germany’s Green Party’s idea, but in the past two years we have been enjoying once a week meat&fishless day at home. The week meal plan at my home goes like this. We indulge on wild, local fish for three (3) days thanks to Blue Moon. I buy a whole chicken for two (2) days meal. The remaining two (2) days is devoted to red meat (most of the time, lamb or pork) and vegetable day. I prepare vegetables in the Japanese way, so no dairy...

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Sweet Pickled Ginger, Gari

Posted on Sep 19, 2013 in Hiroko's Blog, Recipes

Here is the sweet pickled ginger, gari, recipe. Please make sure that you use young ginger, so that they turn to lovely pink color. Norwich Meadows Farm has gorgeous young ginger.     Gari Recipe (Adopted from The Sushi Experience) 14 ounces young ginger 1/2 cup rice vinegar 1/4 cup + 1 tablespoon sugar 2 teaspoons salt Clean the young ginger with a hard brush. Cut the ginger lengthwise into paper-thin slices. Mix the rice vinegar, 1/4...

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Make Your Own No-Chemical-Added Pink Gari, Pickled Ginger

Posted on Sep 17, 2013 in Hiroko's Blog

Zaid recently brought to Union Square Greenmarket his first, successful harvest of young ginger, shinshoga. Shinshoga, is a young ginger as opposed to old ginger, whose skin is light brown, flesh is yellow in color, and texture is firm & stingy. Rhizome of young ginger is moist, crisp and smooth. The color of its skin and flesh are white. This is the ginger which we use to make gari, pickled ginger, which accompanies sushi and sashimi dishes at Japanese restaurants....

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Play it. Hope You can Find the Difference

Posted on Sep 16, 2013 in Hiroko's Blog

Click the below link and please listen to the sound of music from iPhone, which is in theĀ masu cup and outside of the cup. When the iPhone is placedĀ in the masu cup the sound of the music amplifies. This is a unique gift for the coming holiday seasons – Masu Sake Cup as iPhone Rest and Amplifier. masu sounds You can find the products on Cookbooks Plus page-...

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Looks Like Beef, Brad Commented

Posted on Sep 15, 2013 in Hiroko's Blog

When I filleted the fish, I found its flesh as bright red as a piece of beef. Here in the photo you see the attractive beefy color of the flesh of Crevalle Jack. Filleting produced good portion size of two back fillets and two belly fillets. I decided to cook the back fillet part first using a traditional Japanese Shioyaki (salt grilling), since this method brings out the best flavor of the fish. While the fish cooks in the broiler melting oil from underneath the skin...

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