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November 2014

Monthly Archives November 2014

Learn the Fundamentals of Japanese Cooking Videos at Worldwide Culinary Apprentice

Category: Hiroko's Blog

Rogers Powell, Worldwide Culinary Apprentice, and Hiroko are collaborating the creation of series of Japanese cooking class videos. This is the first one. If you want to know about kelp stock (kombu dashi),  both in preparation and information, click the below link. Please share the link with your friends, family and colleagues who love Japanese food. More will be coming to the site. Please stand by.

http://www.worldwideculinaryapprentice.com/#!fundamentals-of-japanese-cuisine/c23yy

Happy Holi...

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Fun Shochu Cocktails: Brighten Up Your Holiday Party

Category: Hiroko's Blog

Do you want something unusual, something new, something extremely gorgeous and hip?….The answer is Shochu cocktails. The recipe in the article was generously donated by Jesse Falowitz, founder of Nehan Spirits LLC in New York, manages the production of his own award-winning brand of barley-based shochu, Mizunomai, in Japan and imports and markets it in the U.S.

Big thank you to mixologist Takaaki Hashimoto at B Flat Japanese bar – http://www.bflat.info/access.html ...

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Mighty Carrot, Banana, Yuzu, Kelp Stock Juice During Holiday Seasons

Category: Hiroko's BlogRecipes

At the end of the year we have lots of celebrations with family and friends. One celebration with specific feast comes one after another. When things get too much, our stomach need a rest. In the morning when you feel such a yearn, make and enjoy this juice. Kelp stock is not just rich in umami (savory flavor), but is very rich in dietary fiber. In Japan there is a generally accepted folklore that drinking kelp stock will help to keep you “regular”...

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Fluke or Flounder

Category: Hiroko's BlogRecipes

karei hirame omoteFluke and flounder, both of fish, have oval shaped flat body, and they look alike very much. One side of the fish is dark brown in color and, the other side, very white. This is the side, which always stays on the bed of the sea. When you place fluke and flounder belly side facing you, fluke has its head on the left side, and flounder, on the right side. You also notice difference in size and shape of each fish’s head and mouth. Fluke has larger head and mouth than flounder.

Fluke’s “shun” – tim...

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March 2015: Culinary Tour to Japan with Hiroko

Category: Hiroko's Blog

Join me to experience Japan – food, arts, culture, society,… – in March 2015. The complete travel information is available. If you are interested in joining the tour, please contact me. I will send you more information.
2015 Culinary Tour to Japan with Hiroko

Curiosity, learning about and sampling the local cuisines is always an important part of any visit to a foreign country. Food is an integral part of the social, cultural and historical aspect of the county...

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Warmed Sake with Braised Short-ribs

Category: Hiroko's Blog

http://zesterdaily.com/cooking/brasied-short-ribs-get-japanese-makeover/

Braised short-ribs, whose recipe I modified into my way,  became my family’s winter comfort food. We enjoy iRED short rib Oct 2014t with warmed sake. Please find the recipe and the type of sake which you want to pair it with.

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