El Ciervo y el Oso

Posted on Oct 29, 2013 in Hiroko's Blog

The best part of my job is that I can meet very interesting, talented people wherever I go. During my several trips to Bogota I was assisted in the kitchen by a curious and attentive chef called Marcela. Before catching a late night flight back to JFK, I took Marcela’s invitation and went to her restaurant, El Ciervo y el Oso, for lunch. The restaurant is run by her and her boyfriend, Camillo, and is in 6th months old operation. The young and old diners flock to this...

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Colombia, not Columbia

Posted on Oct 29, 2013 in Hiroko's Blog

My acquaintance in Bogota kindly corrected my wrong spelling of his country in my previous post. It is Colombia.It is not Columbia (in which I spelled). There has been a campaign going on in Colombia to let the world know the correct spelling of the country. http://huffingtonpost.com/2013/02/22/its-colombia-not-columbia-a-social-media-campaign-changing-the-image-of-a-country_n_2743909.html Santiago, thank you very...

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Ron Zacapa

Posted on Oct 28, 2013 in Hiroko's Blog

I have never tasted in my life such a quality rum as Ron Zacapa, which has silky, rich texture and refined mellow sweet flavor, hinted with a touch of honey and cocoa. The high quality of Ron Zacapa comes from the quality production process. The production uses first press of sugar cane juice, which is reduced to thick texture, and solera aging method. Ron Zacapa is aged 23 years. Here is a photo of Carlos, who is representing the Ron Zacapa at this event. One of his lucky...

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Three Year Aged Yubeshi

Posted on Oct 19, 2013 in Hiroko's Blog

The other day Mr. Masakatsu Nakaura from Ishikawa   Prefecture, Japan, came to see me at my NY office, and presented me Yubeshi, which was placed in an elegant black box. His family company, Nakauraya, has been producing Yubeshi since 1910, and Mr. Nakaura is the fourth generation of the company. At a glance Yubeshi looks like a precious lacquered art object, even though it is a food product. Yubeshi is a mochi-filled yuzu citrus fruit and comes from NotoPeninsula,...

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Challenge on Kabocha

Posted on Oct 17, 2013 in Hiroko's Blog, Recipes

Kabocha squash season has begun at Greenmarket here in New York City. I enjoy kabocha squash in soup, salad, grilled and fried dishes. Kabocha is rich in many nutrients such as beta carotene, potassium, vitamin, C, E, B1 and B2. Also it is a good source of calcium and iron. These chemicals keep us healthy during the cold season. Why not introducing kabocha dishes to your table more often this winter? When you look at Kabocha cutting it even into halves makes you...

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