Awesome Shiogama Blue Fish

Posted on Oct 5, 2017 in Hiroko's Blog, Recipes

The Shiogama , salt encrusted, technique is used for the remaining filleted blue fish described in my previous blog and it produced a gorgeous and delicious result. French do it. Chinese do it. And also Japanese do it. Legend has it that this particular cooking technique in Japan is said to have been developed during the civil war era of the 16th century. Before leaving for the battlefield, a prominent warrior sent his mother a whole gorgeous sea bream cooked in a solid...

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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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A GOOD Mirin Substitute

Posted on Aug 2, 2017 in Hiroko's Blog, Recipes

If you read my previous blog post – Have Fun With ….Tofu, you have to find the answer to the GOOD mirin substitute question. I had several unused bottles of a similar specialty product in my kitchen pantry for a couple of years. All of them came as gifts. I do not make pancakes or French toast, so the bottles were left unopened. Recently I visited Vermont and tasted some of the best products there. Then, my unused bottles came to mind. I promised myself to start using them...

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Limit to 4-5 Bulbs a Day

Posted on Jun 23, 2017 in Hiroko's Blog, Recipes

Two powers which this bulb possesses: It is aphrodisiac. It was banned to be consumed at Buddhism temples. Consumption should be limited to 4-5 bulbs a day. Overeating causes minor, unpleasant health problems. Have you eaten sweet pickled, extremely crunchy, little garlic like bulbs, which are served with thick, stew-like Japanese curry dish? A little bulb is neither garlic nor shallot. It is rakkyo. Rakkyo, belongs to the Lily family, Allium. Onion, scallion and shallot...

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Construction is Over

Posted on May 19, 2017 in Hiroko's Blog, Recipes

News from Hiroko; 1. New website construction is over; new, clean, updated site is up; Please visit www.hirokoskitchen.com 2. Summer has come in New York area after long weeks of cold spring; I have been enjoying early spring delicacies such as ramps, fiddle-head fern, rhubarb and asparagus. If you live in the area where season changes do not miss consuming spring vegetables now. Each vegetable growing in specific season offers us specific nutritional benefits which we need...

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Discover Osechi Ryori (4) Kobumaki – Longevity

Posted on Jan 1, 2017 in Hiroko's Blog, Recipes

              Kelp, which is an indispensable ingredient in Japanese cooking, plays an important role to bring longevity and good luck to the people who consume it at the beginning of the New Year. Kobumaki is a dish in which hydrated dried herring is wrapped and rolled in a piece of hydrated kelp sheet, and simmered tender. Here is the old post of the dish where you find the recipe. Since dried herring is not available here, I use smoked...

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