Summer Fancy Food Show, NYC, 2018

Posted on Jul 5, 2018 in Hiroko's Blog

Snacks and snacks packed in fun and colorful packages, snacks on-the-go, candies, sauces for snacks….. Are we heading to a completely no-cooking wonderland? At the 2018 Summer Fancy Show I was amazed at how much the products scene has changed. Cooking sauces or basic cooking ingredients have shrunk to 10% of total products introduced at the Show. I enjoy cooking to nurture my body, health and soul as my 91 years old mother still does in Tokyo (well she cooks 3-4 days a week...

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Smudged Delicious Wild Dandelion

Posted on May 31, 2018 in Hiroko's Blog

Eating along with the season is my motto. I purchased the first-of-the-year wild dandelion at the Union Square Market here in NYC! It is one the first local greens to show up at the farmers’market in spring. Wild dandelion has noticeable bitterness and astringency that is ubiquitous in many early spring wild, mountain and field plants and vegetables. Dandelion is rich in Vitamin A, iron, calcium, Vitamin K and potassium. My winterized body that had been fueled by many root...

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SUPER DRINK: HOME-MADE AMAZAKE

Posted on May 21, 2018 in Hiroko's Blog, Recipes

Coconut Water, Kombucha, Aloe Drink, Ann Migo, Kovita in bottles…. the new super drink list goes on and on. I have something new for you. It is amazake. And it is home-made amazake that you can easily prepare. Amazake literally means ‘sweet sake’, but it has nothing to do with sake (rice wine). Amazake does not contain alcohol. Amazake is a naturally sweet rice drink. Amazake is a power house packed with nutrients. Have you ever had in your life experienced an intravenous...

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SHOJIN RYORI – Last Section

Posted on Apr 25, 2018 in Hiroko's Blog

Shojin Ryori: Five Section Thank you for completing the Shojin Ryori reading. I am writing another Japanese cookbook. The new book explains the philosophy and wisdom of Japanese cuisine, which is the backbone of Japanese preparation techniques, ingredients selection and presentation of the prepared dishes. Shojin Ryori has a profound impact on the development of Japanese cuisine. Of course, the book is full of new recipes. No matter if you are serious or non-serious cook...

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SHOJIN RYORI – Third Section

Posted on Apr 20, 2018 in Hiroko's Blog

Shojin Ryori: Third Section Thank you for continuing to the third section. Last couple or pair who occupies the last double occupancy spot in my November Kyushu tour, 2018, will experience this very special cuisine and philosophy! When I was brought up – not at all in a monastery – these five teachings were a part of my family’s life, and the lives of everyone we knew. We had no choice as to what we were served at our table. Our mothers prepared meals using...

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SHOJIN RYORI – Second Section

Posted on Apr 13, 2018 in Hiroko's Blog

Shojin Ryori: Second Section Thank you for coming back to the Second Section of the Shojin Ryori. Dogen, the 13th century Buddhist monk, banned the slaughter of animals for human consumption in belief that killing is an inhumane act that interferes with the training of the monks who meditate in order to attain enlightenment. Shojin means a process of continuous meditation. For Zen Buddhist at the temple throughout the day the time for preparing and consuming meals is one of...

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