Bring Seasonal Change into Dining Room – Matsuba-yaki

Posted on Nov 10, 2017 in Hiroko's Blog

I foraged for pine needles in upstate New York two weeks ago to try a delightful, traditional autumn dish: Matsuba-yaki. Matsuba-yaki is a dish in which seafood and/or mushrooms and vegetables such as Matsutake mushrooms are placed on fresh pine needles and cooked together in a stove-top pot or in the oven.   It is a fundamental principle that Japanese cuisine respects and honors the seasonal changes in nature. Chefs and home cooks alike try to bridge nature and dining...

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2018 Hiroko’s Cooking Classes and Essentials Course at International Culinary Center

Posted on Nov 10, 2017 in Hiroko's Blog

Did you follow my cooking class photos on Instagram? Join me to find the deliciousness, healthfulness, wellness promoting and the enjoyment and happiness of Japanese cooking in 2018: Here are the Japanese cooking classes and courses that I am will teach in 2018 at the International Culinary Center in New York City. Essentials of Japanese Cooking April 9, 10, 11, 12, 13             5:45pm – 10:45pm Essentials of Japanese Cooking September 10, 11, 12, 13, 14           ...

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Two Very Important Japanese Cuisine Pre-Competitions Held in NYC

Posted on Nov 8, 2017 in Hiroko's Blog

          Oh, Boy! What fruitful and successful separate Japanese cuisine competitions, sponsored by two different Japanese entities, were held here in New York on October 29th and 30th, 2017. The winners of the both New York Pre-Competitions are invited to compete in final rounds in Japan, and the winners of those competitions in Japan receive a monetary award as well as broad recognition in the US and Japan of their skills and accomplishments....

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Gingko Nuts: Hard to Do, but Limit to Ten

Posted on Oct 24, 2017 in Hiroko's Blog

When something is delicious it is hard for us to stop eating. When it comes to gingko nuts, we should limit consumption to about ten nuts at a sitting. Over-eating can bring a reaction to methyl pyridoxine, a chemical found in the nuts.  This can cause a stomach ache and, in extreme, vomiting. On other hand, gingko nuts has been used as a constituent of Chinese medicine to cure some illness for centuries, so limiting to about ten nuts a day seems to be a good idea.  This...

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Hey New Ginger! Why Don’t You Turn To Pink Color?

Posted on Oct 24, 2017 in Hiroko's Blog, Recipes

The new ginger season is over….but let me tell you this story before getting too old. Anthocyanin, color pigment in new ginger reacts with vinegar in the pickling liquid and turns the sliced ginger to petty pink color.  No synthetic food coloring is involved. Changing of the color, however, does not happen all the time. This summer I pickled new ginger roots that came from two different farmers at Union Square Market here in New York. One farmers’ new ginger did not...

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Something Smells – Arrival of Buzz’s Foraging Season

Posted on Oct 19, 2017 in Hiroko's Blog

At this time of the year when you stroll in New York City something smells. It is not a smell of pizza or stir-frying foods from the food vendors. It is not the regular New York garbage smell on days when garbage is put out for collection. It is a seasonal smell. The smell, though, is definitely not nice. This is the very time Buzz rushes out to certain places in our neighborhood with a plastic shopping bag or two in hand. Buzz remembers the location to visit, but mostly...

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