GINGER AND GINGERBREAD

Posted on Dec 27, 2018 in Hiroko's Blog

  Is there anyone out there who has cold feet, hands or body; anyone who desperately wants to warm up? Make this simple hot drink. You need only three items. They are fresh ginger, honey and hot water. Grate 1 teaspoon of peeled ginger and add to your coffee or tea mug; add 1 teaspoon to 1 tablespoon of honey (if it is available get the locally produced honey); carefully pour in about 1 cup very hot water; stir the mixture; let it cool off a bit and then enjoy! Have...

Read More

SUPER-QUICK SHIO-KOJI and EAT LOCAL AND SEASONAL VEGETABLES

Posted on Dec 7, 2018 in Hiroko's Blog

      You may have tried shio-koji recipe which I have posted on June 12, 2012. I have been making it in this way until one day I found the fantastic short-cut way of making of this version from a Japanese cookbook written by Takako Nakamura. She has developed a super quick shio-koji recipe, which I call it Super-quick Shio-koji. Super-quick Shio-koji takes only 1 hour to make; the old technique takes, as you have done it, for 10 days during winter time. It...

Read More

KYUSHU WITH HIROKO 2018

Posted on Dec 7, 2018 in Hiroko's Blog

        Kyushu with Hiroko 2018 with full 9 participants finished a grand tour with great satisfaction. Please click the below link to see the collection of photos and video. Activities varied from a special Buddhism service in Kunisaki Peninsula where they this year celebrates 1300th year Rokugo Manzan religious culture, to a Chinese cooking class, plunging in deep Onsen culture everywhere we went, a hike at Mt. Aso, a small boat ride in Kuma River,...

Read More

HOBA-YAKI, Rustic Mountain Dish

Posted on Nov 6, 2018 in Hiroko's Blog

Hoba-yaki is a dish, in which scallion slices and mushrooms are cooked together over a charcoal fire on the bed of flavored, simple miso sauce placed that are placed on a dried hoba (magnolia) leaf. In the past in the mountainous, rural areas where not many cooking tools were available, this preparation was born. The leaf was used as a cooking vessel. Since the leaf has antiseptic property, the use of leaf in the kitchen was win-win situation. Of course, the leaf must be...

Read More

NIZAKANA WITH FLOUNDER, SALMON OR POMPANO THIS WINTER

Posted on Nov 6, 2018 in Hiroko's Blog, Recipes

There is a Japanese technique which may be new to you in this recipe. Taking this special step is necessary in order to produce clean and delicious flavor in the prepared dish. The technique is called Shimofuri, which literally means ‘frost-covering’. In this technique we first blanch scaled and cleaned fish in hot water in a pot until the surface turns white resembling frost. Then carefully cool and rinse the fish in a bowl of cold water with tap water running into it. By...

Read More

KAREI OR HIRAME? FLUKE OR FLOUNDER?

Posted on Nov 6, 2018 in Hiroko's Blog

How to distinguish a flounder from a fluke? Both are bottom-feeding flat fish. Both have two eyes on the upper side of their flat and thin body. But their flavor and texture are different. On one recent early morning at the Blue Moon fish monger at the Tribeca Framers’ Market in NYC a lady customer and a young sales person were in conversation about the difference of these two bottom-feeding fish. The lady insisted that they are the same fish; the sales person repeated that...

Read More