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May 2014

Monthly Archives May 2014

Quality Miso is Good for Women

Category: Hiroko's Blog

Ramen Class Miso Master MisoMiso Ramen with Miso Master Miso

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.

By the way I use your quality miso – non-GMO, organic, kosher – everyday in my kitchen in order to enjoy miso asparagus soupsoup both in the traditional Japanese way and in the new Hiroko’s American Kitchen way...

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Ramen, ramen, ramen…..and Gyoza

Category: Hiroko's BlogRecipes

Ramen eatinggyoza

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 Piece of Cake Ramen Noodlespasta machine made the process of ramen noodle making for students a piece of cake experience...

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Making Ceviche Hurt my Wallet

Category: Hiroko's Blog

RdcdCEVICHELast 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...

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Same Delicious Sauce with Spring Vegetables

Category: Hiroko's Blog

complete veg mealveg mealThe 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...

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Meaty, Sweet Wild Steamed Porgy with Japanese Flavors

Category: Hiroko's BlogRecipes

Lots of people watchingThank you very much for visiting our booth – Union Square Greenmarket Fish Filleting Demo at Union Square Greenmarket yesterday. What a gorgeous sunny day we had!  Today, it is raining and cold again.

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.

Michael saucingsaucing

Let me r...

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Why we eat, How we eat and What we eat

Category: Hiroko's Blog

Shojin Kozo Shojin Rice Shojin Soba

Please check out my article on Zester Daily. Published today.

http://zesterdaily.com/cooking/shojin-ryori-japanese-secrets-to-healthy-eating/

We should put a little more awareness on why we eat, how we eat and what we eat…Hiroko

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Sustainable Seafood Week, NYC, May 6-11

Category: Hiroko's Blog

blue moonThis 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...

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