Monthly Archives April 2014

Sashimi, Ceviche, Crudo – Fish for Raw Consumption

Category: Hiroko's Blog

Today sashimi, ceviche and crudo has become very popular and hip menu items at restaurants throughout the country. Two days ago at Family and Friends Dinner at the new Tavern on the Green (http://ny.eater.com/tags/tavern-on-the-green) we did not fail to find a ceviche dish (creation by chef Kath Spark), so we ordered it. A new Ceviche restaurant (http://www.yelp.com/biz/cevich-new-york) just opened on our 15th street across the old Tiffany building, which is now converted to a modern apartment b...

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Save the Day, May 7, to Learn Fish!

Category: Hiroko's Blog

blue moonI had lunch with Stephanie of Blue Moon, fishmonger’s wife, yesterday. We talked about our upcoming joint-event, Learning Fish, at Union Square Greenmarket. It is scheduled on May 7. Please come to see us for whole fish filleting demonstration and sample tasting plus Hiroko’s book signing. On that day we will answer to any seafood questions you bring with you.

Here is a latest fish news from Blue Moon. Mackerel from Boston will soon be gone because the water is becporgy dishoming warmer...

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From Readings

Category: Hiroko's Blog

I am now reading “The Meat Racket: The Secret Takeover of America’s Food Business” by Christopher Leonard  It is more than the story about inhumane treatment of animals. It is about inhumane treatment of chicken farmers. It reminded me of Triangle Shirtwaist Company’s fire in NYC in 1911. Time has changed but the rich abusing the poor stays the same.

I am curious about the future of R&D and production of plant-based products such as plant-based mayo (http://www.nydailynews...

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My memory of Chile, Pataska

Category: Hiroko's Blog

Sun is getting stronger, but yet the cold air still makes me feel like I am in winter time zone here in New York  City. Here is the already posted blog, Pataska, from our delightful trip to Atacama, Chile, the highest dry dessert in the world in January, 2014. Tierra hotels, where we stayed both in their Atacama and Patagonia location, has just published on their website a small article of our visits. Please click to see the article: http://www.tierrahotels...

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Quick History of Super Spicy Dan-dan Noodles in Japan

Category: Hiroko's Blog

dandan noodleDan-dan noodles is an extremely spicy, delicious bowl of noodles without much noodle broth. It is from SzechwanProvince. Dan-dan noodle soup bowl were sold by street vendors. The vendors carried every necessary ingredients to make this quick snack noodle bowl, tied to a long wooden pole, which he carried on his shoulder. Lack of noodle soup in the dan-dan noodle soup bowl made sense. It was un-practical and not possible to carry around the hot noodle broth in large volume on his shoulder...

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Note to the German visitors to www.hirokoskitchen.com – Hiroko’s Kitchen Website

Category: Hiroko's Blog

CertificateFirst of all, thank you for visiting my website. My great grandfather, Toshio Shimbo, who was a physician in the rural town of Takada, NiigataPrefecture, northwest of Tokyo visited Germany in the late 19th century to acquire advanced medical study. He was thirty four years old and was already established himself as an respected and busy ophthalmologist in his rural town...

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To Ramen Lovers – Let’s Have Fun

Category: Hiroko's Blog

RAMEN + GYOZA WITH HIROKO SHIMBO: New York

ramen_noodle_b_013ramen noodleAmerica is known for mouthwatering burgers, Italy for rustic pastas, and France for its fromage, and the Japanese have their own cultural obsession: ramen. Japanese ramen chefs are detail-oriented perfectionists, and the ramen lovers they serve are a discerning bunch who can pick out their favorite ramen ya from the thousands of restaurants and stands that dot the landscape.

Glean insight into the fascinating—and delicious—art of ramen and learn to pre...

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Many Times Requested

Category: Hiroko's BlogRecipes

When I wrote The Japanese Kitchen 14 years ago, introducing chawanmushi, a savory custard, to Americans, who were grown up with sweet custard, was challenging. Today Chawanmushi’s delicateness in flavor, texture and appearance is appealing to Americans.chawanmshi serving

Instructing Essentials of Japanese Cuisine Course at InternationalCulinaryCenter, NYC, reached to the third year this year...

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