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!) 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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Red Radish Chrysanthemum Flower

Posted on Aug 24, 2017 in Hiroko's Blog

On Day 2 of The Essentials of Japanese Cooking Course at International Culinary Center ( ) we marinated cod and salmon in miso marinade. Today, Day4, we removed the fish from the miso marinade and cooked them. Rich flavor of miso marinated fish was great. In order to serve this Yakimono (grilled fish) properly we made red radish chrysanthemum...

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Rolling Cucumber on Chopping Board

Posted on Aug 17, 2017 in Hiroko's Blog, Recipes

Did you watch my hands rolling cucumbers on Instagram scant video? Instagram: hirokoshimbo Technique tip: Don’t roll your eyes; let’s roll cucumber! Cucumber has rather thick skin whose taste is a sort of ‘too green’ and rather unpleasant. This is why, I think, I see most cucumbers served in America are peeled in prepared dishes. In order to tackle this problems this is what we do in Japan. Sprinkle some sea salt over the cucumber and with both of your hands, roll them...

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Time With Judith Jones

Posted on Aug 9, 2017 in Hiroko's Blog Thank you, Mayukh Sen, at Food52, for writing a beautiful piece. In our life we experience unexpected and extraordinary encounters. For me meeting and working with Judith Jones was one of them. Life is blessing. Thank you for Janis Donnaud connecting us together. I am no longer mourning her departure. She will be well taken care of by Evan and other angels up in the heaven. Her...

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