Hiroko’s Blog

Hiroko’s Kitchen made it onto CulinaryPrograms.net’s recently completed list of 100 Magnificent Sites for Chefs.

CulinaryPrograms.net says, “We built the list for the next generation of chefs who will soon be entering culinary programs and will need to stay up to date on the latest trends in cuisine, and know how to leverage the internet and other forms of media to get their work noticed. We think your site is a great example of how culinary professionals can use the web to their advantage.”

Misoshiru is powerful No. 2 – choice and variety

Category: Hiroko's Blog

Are you using only one type of miso for your miso soup?  That’s boring. Here are my tips how to enjoy differently flavored, delicious miso soup throughout the year….

Point 4: Du...

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Brown Sugar from Okinawa

Category: Hiroko's Blog

My article on Brown Sugar from Okinawa appeared on the Art of Eating 2008 Number 79. To purchase a copy visit www.ArtofEating.com or call 1-802-592-3144.

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Misoshiru (Miso Soup) is Powerful

Category: Hiroko's Blog

I recently gave a lecture demonstration on miso and misoshiru (miso soup) at the New York Mutual Trading Company at the Japanese Restaurant Show in New York City. Let me share with you …

Some ...

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How to Make Sushi Rice

Category: Hiroko's Blog

Check out an article and video of Hiroko making an elegant pressed sushi in Gourmet magazine, August 2008 issue (just came out)!

Hiroko making Sushi Rice (Gourmet Magazine)

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Radishes in Union Square

Category: Hiroko's Blog

Crisp, small and colorful radishes are abundant starting the 
beginning of summer at the Union Square Green Market here in New York City.  “What do you do with them?”

I have often been asked when I am  sorting through the bunches for my purchase. After taking them back 
to my kitchen I thoroughly rinse them in a large bowl of cold tap water, changing the water several times.

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