Lorenzo’s, Faro, [Kyoya, Contra, Junmen Ramen]

Posted on Nov 21, 2015 in Hiroko's Blog

Are you visiting NY city during holiday seasons? Don’t miss the following restauarnts. They are in the hot neighbourhood, Bushwick, Brooklyn. It is only 20 minutes subway ride to Bushwick on L train from Union Square Station in NYC. Lorenzo’s: I was lured by good smelling rotisserie chicken cooked over charcoal fire; the price of the dish was also appealing – half a chicken at $12 and whole at $20. (How can you do that?) The chicken dish comes with one (1)...

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Monkfish and Monkfish Liver

Posted on Nov 13, 2015 in Hiroko's Blog, Recipes

This Wednesday Blue Moon fishmonger at Union Square Farmers Market sold fantastic quality monkfish liver, some of which I purchased and cooked in the traditional way. Monkfish, anko, is a winter delicacy in Japan – especially in Tokyo region. Monkfish which we enjoy in Japan is not a small variety. The average fish – female fish – weighs around 31 pounds. The most popular way to enjoy anko is anko-nabe, in which meaty fish is cooked with its liver, skin,...

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Great Miso Has A Surprise Flavor Profile

Posted on Nov 3, 2015 in Hiroko's Blog, Recipes

              A new habit, which is only a week old, was born out of my recent teaching experience. At breakfast I began spreading a thin layer of Mellow White miso over a generous spread of Isigny butter (sweet) from Normandy on my whole wheat brown toast. “What kind of flavor do you find in this miso?” I asked eleven students, who are attending my class in the kitchen at Boston University Food and Wine Fall Program. We were...

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