Ramen 101 by Chef Nakamura

Posted on Feb 27, 2014 in Hiroko's Blog

I was born and raised in Japan. The type of ramen which I have enjoyed during my grown-up – and even today – is Tokyo/Yokohama style. It is chicken broth based, shoyu (soy sauce) flavored ramen. In Shoyu ramen we find yellow hued, chewy textured, thin ramen noodles in very clean and clear broth. Shoyu ramen tastes clean and lean. That’s what I like. This style of ramen appeared at the end of 19th century in Yokohama, next to Tokyo. The ramen has, since...

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Essentials of Japanese Cuisine at ICC is Coming Soon!

Posted on Feb 19, 2014 in Hiroko's Blog

I am going to repeat Essentials of Japanese Cuisine at ICC from July 17th through 21st. Essentials of Japanese Cuisine is an extensive 5 day Japanese cooking course offered at InternationalCulinaryCenter (former French Culinary Institute). The classes are hands-on. You will smell, touch, cook, learn and taste delicious Japanese dishes. Here is the link to and register the course: http://www.internationalculinarycenter.com/courses/ny/cul/amat/essentials_of_japanese_cuisine...

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