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March 2015

Monthly Archives March 2015

Chinese Tea at Inpursuitoftea

Category: Hiroko's Blog

Ana teaAna Dane at in pursuit of tea, founded in 1999 (www.inpursuitoftea.com), recently gave me tea tasting at her Manhattan office. They were two Japanese Sencha, one Japanese Hojicha, two Chinese teas and two fermented British teas.

I have done quite a research on the Japanese tea for my book, The Sushi Experience, but did not know much about Chinese tea. Ana gave me a wonderful lesson on this subject. By the way, The Sushi Experience covers Japanese tea culture, Japanese tea varieties and how to br...

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Fundamentals of Japanese Cooking/Worldwide Culinary Apprentice

Category: Hiroko's Blog

Here you are new videos available;

1. This is how to make delicious TARE basting sauce

https://www.youtube.com/watch?v=92s-w6I3QFM

2. Do you want to make vegetarian (eel) kabayaki? Here how to do it.

You need renkon (lotus root). The texture of this vegetarian version is firmer and a bit chewy. The rich TARE basting sauce makes this vegetarian version equally great in flavor as the eel kabayaki.

https://www.youtube.com/watch?v=5b-mqizjjyo

3...

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Cupping! New Coffee Term, I Learned at Joe

Category: Hiroko's Blog

Two days ago I had a great cofee education and experience at Joe, one of the top coffee shop operators in New York City. The owner, Jonathan Rubinstein, decided to roast their 100% beans at their own premises in Red Hook, NY. Joe offers one of the best cups of coffee in the City. I joined Nicole Kaufmann, Katie Duris and Amanda Byron to learn their regular “cupping”practice at their 21st Street store. http://www.joenewyork.com/#/about/

By the way a cup of espresso at Joe was extraordinary...

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Hiroko’s New Class at ICC

Category: Hiroko's Blog

Want to cook with Japanese flavors like miso, shiso, dashi and want to learn how to make tender, gooey super delicious mochi? Join me this coming March 13th at International Culinary Center.

http://www.internationalculinarycenter.com/courses/japanese-american-kitchen-hiroko-shimbo/

What you will learn;

In this course you will learn how to fuse Japanese flavors and cooking techniques with American favorites and readily available ingredients to create universally appealing, easy to prepare (even t...

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