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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Discover Osechi Ryori (3) Kinton: Money

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

              Kinton means gold bar or lump of gold. Kinton is a dish in which mashed, sweetened sweet potato is tossed with candied chestnuts. The sweet potato is usually cooked with dried gardenia flower pod to make the dish to acquire bright golden yellow color. I have changed my mother’s recipe in 3 areas. I cook the sweet potato in the oven for stronger flavor of sweet potato; I reduced the amount of sugar added to the sweet potato...

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Discover Osechi Ryori (2) Tazukuri – Baby Fish for Building Wealth

Posted on Dec 31, 2016 in Hiroko's Blog, Recipes

              How to make wealth with baby fish? Tazukuri is a dish in which tiny dried baby sardines are roasted in a skillet until crispy and fragrant (I mean fish fragrant), and flavored with sugar, shoyu and sake (rice wine). The direct translation of Tazukuri is to build nutritious and healthy soil. In the past baby sardines were used as a fertilizer in the rice paddies and vegetable fields. Eating these tiny fish at the beginning of...

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