Very Creamy and Flavorful – The Japanese Way

Posted on Jul 19, 2017 in Hiroko's Blog

Sign up the Essentials of Japanese Cuisine – August 21-25 – at International Culinary Center, New York City http://www.internationalculinarycenter.com/new-york-campus/amateur-classes-ny/essentials-of-japanese-cuisine-with-hiroko-shimbo/. You will learn how to prepare this yummy Japanese summer time eggplant dish, and find out why I pour boiling water over just-deep-fried eggplant. The dish is called Nasu no Age-ni. It is one of the most popular eggplant dishes in Japan, in...

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To Ramen Lovers – Authenticity Matters

Posted on Jul 18, 2017 in Hiroko's Blog

If you want everyone to enjoy ramen noodles in the best possible way you can help me by spreading this information and following this advice yourself.  It is all about the best way to enjoy this Japanese noodle dish now sweeping America. Here is my plea: Eat your ramen noodles in its still hot broth quickly while the noodles are al dente in texture and the best in in flavor. This request may be a bit late in the US because I observe that here in America many dinners have...

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Snack On Healthy Shiokoji+Gochugaru Cucumber

Posted on Jul 13, 2017 in Hiroko's Blog

Do you have home-made shio-koji in your refrigerator? If not, summer is the time to make it, and enjoy using it to pickle summer vegetables. Here is the link to the shio-koji recipe. https://hirokoskitchen.com/2012/06/shio-koji-recipe/ Recently I have added Korean Gochugaru in my shio-koji pickling base. Gochugaru is hot pepper flakes. It is not just hot. Gochugaru comes with sweet and fruity taste. The pair produces exciting pickles which I cannot stop snacking on. I made...

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Suribachi is Powerful

Posted on Jul 11, 2017 in Hiroko's Blog

This obsolete Japanese kitchen tools, Suribachi & Surikogi, which requires manual labor,  have been used in Japan for over 300 years. I sometimes choose them over food processor because of several reasons. Here I made avocado dressed with tofu dressing with them. Mortar & Pestle is ubiquitous culinary tools in the world kitchens. The best guacamole is made in molcajete. To achieve the best texture and flavor of nam prik all necessary herbs, chiles and spices are...

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5 Days Japanese Cooking Class Vacation in NYC

Posted on Jul 10, 2017 in Hiroko's Blog

  Do you love Japanese meals? Do you love fun cooking? Do you love learning something new? Udon noodles from scratch, perfect dashi stock, yakitori over Bincho-tan charcoal, filleting whole fluke for sushi and sashimi, sparerib in the Japanese way,  varieties of sushi rolls, vegetable cutting into neat flower shape before simmering and savoring healthy meals. Everything is in the upcoming Essentials of Japanese Cooking Course at International Culinary Center, New York...

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