November 17 through 21:Additional Japanese Cooking Couse at ICC

Posted on Oct 30, 2014 in Hiroko's Blog

Hiroko will return to teach a week long Japanese Cooking Course, The Essentials of Japanese Cuisine, at International Culinary Center in this coming November. Class dates: November 17, 18, 19, 20 and 21. Time of the classes: 5:30pm through 10:30pm. To register go to www.internationalculinarycenter.com, click All Course in New York, Go to Serious Amateur Cooking Course. You will find Essentials of Japanese Cuisine with Hiroko Shimbo or call 888-324-2433 The Essentials of...

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Okonomiyaki Evolution

Posted on Oct 29, 2014 in Hiroko's Blog

Evolution happened to sushi. When sushi arrived to America, new ingredients joined in the American sushi kitchen. Avocado, cream cheese, smoked salmon, tempura shrimp,…few to name. The technique of making a roll has also changed. In order to satisfy American customers who are unfamiliar with black sheet of nori, inside-out roll was born. Now what is happening to Okonomiyaki is worth to pay an attention. I have Okonomiyaki recipes in my two books; The Japanese Kitchen...

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Mackerel Time

Posted on Oct 24, 2014 in Hiroko's Blog, Recipes

Saba, mackerel, tastes best during cold months of October and November both in Japan and here in NY. I just had the very oily, flavorful one from NY water. When I lived in Japan during the mackerel season I did not miss cooking it at least once every week. My favorite way to cook it is in shioyaki preparation, salt-grilling. In this way I can taste the true, natural and best flavor of the fish – yes it is oily, robust and strong. That is the point of enjoying the...

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Everyday is Learning: Triggerfish Lesson

Posted on Oct 20, 2014 in Hiroko's Blog

I spotted very unique looking fish at the Blue Moon fishmonger at Union Square greenmarket last week. It reminded me of kawahagi in Japan. The fish has the same funny face, big head and round body as the one, kawahagi, that I know in Japan. Stephanie called it triggerfish. In Japanese kawahagi literally means “removing the sheet (of scales)”. The fish is named so, because when we scale this fish the sheet of scale can be removed by hands by pulling it from the...

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Basic Sushi 101

Posted on Oct 15, 2014 in Hiroko's Blog

Toward the end of the year we will be celebrating annual events with our family and holding parties for our friends. For such an occasion making sushi..in this case, I mean the rolled ones, both traditional and inside-out, is a wonderful idea. Sushi, which was cut it into bite sized pieces, is wonderful finger food. Today sushi is sold at every venue. Even at my neighbor drugstore in New York city sells it. Instead of grabbing them for your party, why don’t we make...

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