Sushi Tamago

Posted on Sep 21, 2017 in Hiroko's Blog

High-end sushi restaurant serve a type of egg-sponge cake like dish at the conclusion of the meal – kind of a “pre-dessert”. Acclaimed sushi chef, Kimura, served me one of the best sushi tamago on my visit to the restaurant several years ago. Check out: Sublime – Fish That Tastes Better with Age (he served me 90 days cured fish!) http://zesterdaily.com/world/cuisine/sublime-sushi-fish-that-tastes-better-with-age/ This is an excerpt from my sushi book, The Sushi...

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Tamagoyaki & Dashimaki Tamago – Very Special Japanese Omelets

Posted on Sep 14, 2017 in Hiroko's Blog

For the first time I made a true dashimaki tamago from the point of ingredients in my kitchen.  This is quite different from the tamagoyaki I have been making for years. I am from Tokyo, the heart of the Kanto region, and recently have become quite curious about making Kyoto style dashimaki tamago. I swear that up to this day I had never made it in my kitchen, and now I have. Tamagoyaki, rolled egg omelet, has many associated stories for me. In my early years at elementary...

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Please Taste True Flavor of Me!

Posted on Sep 7, 2017 in Hiroko's Blog

“Don’t call me ‘fish flakes’,  Don’t call me ‘bonito flakes’. Please understand me better! Please shave me into flakes from a solid block of katsuobushi and taste the true flavor of me.” Well, if I were katsuobushi, I would be screaming at you like that. Recently my friend Chef David, brought to my kitchen a katsuobushi (block of dried and smoked skipjack tuna). David obtained it 3 months ago on his trip to Makurazaki-town – the town famous for katsuobushi in Kagoshima...

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