Additional Ramen and Gyoza Class

Posted on Apr 16, 2015 in Hiroko's Blog

Deilcious ramen should be prepared at home Please come and enjoy to prepare the Ramen and Gyoza with me at in the kitchen at International Culinary Center, New York! The class date is May 8th. Please visit the below site to sign up. I look forward to seeing you all. http://www.internationalculinarycenter.com/courses/ramen-gyoza-with-hiroko-shimbo/ Best,...

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5 Reasons Why Sake Is Best Served Warm

Posted on Apr 16, 2015 in Hiroko's Blog

For those who missed 5 Reasons Why Sake Is Best Served Warm (features as a leading article at MSN.com) at zesterdaily.com, here you are the article. When I recently toured Japan with Allison, John, Jane and Steve, they all enjoyed the warmed sake along with the cold one over delicious Japanese meals. Here is what you should know about how to maximize your experience with sake....

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2015 Culinary Tour to Japan with Hiroko Part 1

Posted on Apr 15, 2015 in Hiroko's Blog

Dear Allison, John, Jane and Steve, Thank you very much for joining the 2015 Culinary Tour to Japan with Hiroko. It was a great pleasure and honor to travel my country with you, a wonderful family. Here I am going to post some of the photos and comments from our journey. Second Day Very Early Morning: Stood in a line with tourists who had the exact same goal – have a sushi breakfast at one of sushi restaurants in the inside market of Tsukiji Fish Market. We waited...

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Precision, Technology and Cool Design from Japan

Posted on Apr 14, 2015 in Hiroko's Blog

I was away in Japan for the 2015 Culinary Tour to Japan with Hiroko, for over 20 days. Towards the end of my stay in Tokyo I rushed to several stores to look for the best tea strainer to use to make my morning breakfast tea back in New York.  As I have mentioned in my latest blog – Japanese Tea and Chinese Tea -, I decided to shift from tea bag tea to loose leaf tea. There were several tea strainer choices at several department stores, but all were made in small sizes...

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