Great Eastern Sun! We loved the Miso Master Miso, in our miso paste for miso ramen. It was a surprise for some to learn that traditional, good quality miso is made (not in Japan, but) in America.Read More
Monthly Archives May 2014
Thank you for joining Ramen Class with Hiroko last Friday evening at InternationalCulinaryCenter. Great full class! Chef Deniz and Student Assistants, Cristos, Shidaree and Alejandro, thank you for assisting me to run the class smooth. Everyone was impressed with the texture and flavor of home-made ramen noodles. The use of pasta machine made the process of ramen noodle making for students a piece of cake experience...Read More
Last November I blogged (http://hirokoskitchen.com/2013/11/anyone-weakfish/) about locally harvested weakfish, which is called by the sales staffs at the Blue Moon fishmonger as “ocean trout”. This past Wednesday I spotted the weakfish again. A large one. Since I loved the flavor of the fish – steaming brings out the best flavor of the fish -, I purchased it whole for making ceviche…not sashimi...Read More
The Spinach Sumiso Sauce and The Sumiso Bagna Cauda Sauce (Hiroko’s American Kitchen), which I served with steamed Porgy at Union Square Greenmarket Event the other day, pairs beautifully with spring vegetables.
Here are some of the dishes which I enjoyed this weekend. Oven baked carrot and quick sautéed asparagus and ramps with Spinach Sumiso Sauce. Whole wheat penne and fiddlehead fern lightly tossed with Sumiso Bagna Cauda...Read More
Glad that you have enjoyed watching my porgy filleting demo, and tasting the steamed porgy with three different sauces. All of you liked its meaty texture and sweet flavor of the fish. According to Stephanie of Blue Moon porgy is abundant in our water, so we should enjoy it more often.
Let me r...Read More
Please check out my article on Zester Daily. Published today.
We should put a little more awareness on why we eat, how we eat and what we eat…HirokoRead More
This is the week to learn about sustainable seafood. Please visit the below site and choose whichever events you want to participate! http://www.sustainableseafoodweeknyc.com/
You will find my event with Stephanie Villani of Blue Moon there.
Union Square Greenmarket Fish Filleting Demo
Hiroko Shimbo, author of The Sushi Experience and Hiroko’s American Kitchen, will demonstrate how Japanese culinary techniques can be applied to the seafood available in our region.
She’ll be joined by Stephanie...Read More