Spanish Mackerel, Sawara and Cooking Tips

Posted on Feb 17, 2018 in Hiroko's Blog

You may have had sawara (Spanish mackerel) sashimi or sushi at a Japanese restaurant and remember its rich and sweet flavor. Sawara is a seasonal fish which is wild-caught during winter and early spring. The other day I had the chance to purchase a wild-caught in Florida, very fresh, 3 pound sawara at New York’s Citarella food market. Sawara in Japanese literally means ‘narrow body’. The long, slender, but round body allows this fish to be one of the fastest swimmers in the...

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Sukiyaki is Our New Favorite

Posted on Feb 9, 2018 in Hiroko's Blog, Recipes

Here is the preparation of the always popular sukiyaki dish. As I have mentioned before, prepping nabemono dinner (in this case a sukiyaki dinner) in your kitchen is super quick and easy. It requires cutting of certain raw ingredients, and blanching (quick simmering) some ingredients as necessary. This sukiyaki recipe is Tokyo style. Sliced beef and vegetables are cooked in flavorful ‘warishita’ sauce. The vegetable, including shirataki noodles (made of konnyaku, taro root...

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Tips of Enjoyable Nabemono Dinner

Posted on Feb 9, 2018 in Hiroko's Blog

Here are some tips for enjoyable nabemono dinners at your home. By the way the attendees of my Kyushu with Hiroko 2018 (November 11-23) will have Fugu (blowfish!) nabemono experience in Oita Prefecture. This is surely one of the many excitements which you experience during the tour.  You can find Trip Overview and Photos on my Tour Page. Send me an e-mail to Hiroko if you want to join the tour. Hiroko also run the same tour in 2018, November 3-14. Everyone should share...

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Nabemono Is a Wonderful Problem Solver

Posted on Feb 7, 2018 in Hiroko's Blog

<If you have not checked the Trip Overview Kyushu with Hiroko 2018, please jump to my homepage or Tour page to check the Overview and Photos!> Now… are some questions for you: Would you like to adopt all of or some of the following concepts in your daily life? Produce and enjoy a delicious body and soul warming dinner; Create a meal and delightful experience that unites all of your family or friends at the table and brings back conversation without the...

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Announcement: Kyushu with Hiroko 2018

Posted on Jan 14, 2018 in Hiroko's Blog!Avh5B-sJNdX4jjCg74TUMg0hEqQa CLICKE the above to find out some of the photos and videos. Do click the videos! Hiroko’s annual trip to Japan is coming up this November. This year Hiroko will take a small, exclusive group (9 participants) to Kyushu, the southernmost large island of Japan. Kyushu with Hiroko, 2018, will run from November 11 through November 22, 2018. The tour begins and ends in Japan allowing participants to make their own arrangements...

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December 31, 2017/My mother & Beer/Kyushu with Hiroko 2018

Posted on Dec 31, 2017 in Hiroko's Blog

2017 is closing very soon. I am in Tokyo and enjoying very short but quality time with my mother, who has become this month 90 years and 7 months old. Thank you very much for visiting my blog during this year. I am grateful to have shared my passion and expertise on Japanese food with you. Every country’s cuisine has formed to its present decisive state through continuously changing history, culture, people, geology, geography, society and arts of its country. As other...

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