Japanese Mixologist and Japanese Bar Tools

Posted on Sep 14, 2014 in Hiroko's Blog

With a deba knife (fish butchering knife) Shin Ikeda diligently worked on a rough, crystal clear rock of ice. Soon he carved the piece into a perfect tennis ball-like shape. Shin Ikeda is a mixologist and the owner of B Flat, a Japanese style bar in East Village, New York City. http://www.bflat.info/ Shin Ikeda arrived in New York City in 1995 with a big dream of becoming a great jazz guitarist. Competition was so tough in the music business that Shin quickly shifted his...

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Beurre D’Isigny

Posted on Sep 12, 2014 in Hiroko's Blog

We visited small town, Bayeux, in Normandy as part of our D Day tour this summer. Every restaurant where we ate was serving very delicious butter, Beurre d’Isigny – melting smooth texture and rich and aromatic in flavor. I instantly fell in love with it. On our way to Omaha Beach and Pointe du Hoc I spotted road signs pointing to Isigny-s Mer, where Beurre d’Isigny comes from. We were so close to the village, but our busy touring the D Day spots did not...

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French Pressed Duck That’s A Destination Dish In Normandy

Posted on Sep 12, 2014 in Hiroko's Blog

Please enjoy my¬†French Pressed Duck That’s A Destination Dish In Normandy appeared today on Zesterdaily.com http://zesterdaily.com/?p=50488 Here is a little peak: This summer we visited the town to see the Cathedral Notre-Dame of Rouen, which inspired Claude Monet; learn the history of Joan of Arc in the place of her death; and take long walks from one historical site to another through narrow streets and small plazas. And, of course, we were ready to savor some good,...

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Crazy About Currywurst

Posted on Sep 10, 2014 in Hiroko's Blog

In Berlin there is a dish that should not be missed. It is historical. It is nothing fancy. It is an inexpensive fast-food. It is fun. It is iconic. Since it is so popular that it shows up as one of snack items at posh Lufthansa Lounges at the airport. There is a museum built for it. So, my expectation on currywurst reached to the peak when we arrived at Berlin. During the tour to Brandenburg Tor, Jewish Memorial Museum, impressive Reichstag, Topographie des Terros, Check...

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Japanese Touch inTraditional American Fare

Posted on Sep 9, 2014 in Hiroko's Blog, Recipes

Yuzu-kosho may still belong to your list of unfamiliar Japanese ingredients. Yuzu-kosho is a spicy and salty condiment with the fragrance of yuzu citron. To make yuzu-kosho, the rind of yuzu is pickled with green or red chile pepper along with salt for nearly one year. Both green and red product have similar flavor characteristics. (Excerpt from The Sushi Experience http://69.16.207.172/~hirokoskitchen2/shop/the-sushi-experience/).  Yuzu-kosho is powerful. Even a tiny...

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