Hirokos 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.”

The Slow Food Movement in Japan

Posted on 11:36 AM in Hiroko's Blog

I have a friend whose family business continues to produce the best rice vinegar in Japan for over 100 years.  The company has been assisting rice farmers, all of whom are over 65 years old, to grow rice organically in rice paddies placed at one of the highest elevations in the local in order to secure safe, uncontaminated water for rice production.  Then, the vinegar company uses the rice to produce high quality alcohol, actually (more…)

Bincho-tan 2

Posted on 8:48 PM in Hiroko's Blog

For bincho-tan cooking there are two ways to build the fire – one in a vertical way, tatezumi, and the other, in a horizontal manner, yokozumi.  The photo (in the previous blog) with the fish is the former structure.  (more…)

It was a nightmare

Posted on 8:48 PM in Hiroko's Blog

I could not access to the page to write a new post for over one month…………now all is solved and I am going to post the accumulated blogs one by one.  Here is the photo from UMass Chef Conference.  With Mark, Akemi, Martin and I.

Bincho-tan Workshop at the French Culinary Institute, NY

Posted on 8:32 PM in Hiroko's Blog

We are in the middle of barbecue season!  I would like to introduce you to a new type of charcoal, bincho-tan that can dramatically improve the taste and quality of your barbecued food.  Back in June 10th, our team, Chef Iida, the executive chef at Aburiya Kinnosuke in New York City, Chef Sato and Chef Yasuda (both from Aburiya Kinnosuke) and Hiroko Shimbo, offered an exciting and informative Bincho-tan Workshop (more…)

Some Photos from Barcelona

Posted on 2:18 PM in Hiroko's Blog

Happy pills/ Football victory night in Barcelona/ blood sausage braised with squash

Happy Pills store front

Happy Pills store front

Happy Pills filled in bottles

Happy Pills filled in bottlesblood sausage cooked with squash

Happy Pills(!) from Barcelona

Posted on 9:10 AM in Hiroko's Blog

In El Born, one of the trendiest neighborhood of Barcelona, tapas bars, gelato stores, clothing shops and other unique stores stands to next each other.  Some stores survive many years and others come and go.  The newest addition to this locale is a tiny, cool-looking store called “Happy Pills”.  You can tell that (more…)

From Barcelona No.3 Alberto Adria

Posted on 8:40 AM in Hiroko's Blog

After leaving his brother’s restaurant, El Bulli, Alberto Adria opened and operates his own tapas bar restaurant, Inopia in the city.  When we arrived around 2pm on Sunday, there was already a line of people waiting for the seats.  Alberto spotted us and whisked us into the crowded restaurant.  Soon two counter seats were vacated and we could luckily sit down and taste his delightful creations.  Alberto enthusiastically (more…)

From Barcelona No. 2

Posted on 6:08 PM in Hiroko's Blog

After a huge tapas lunch I decided to stroll aimlessly down the narrow streets of the Gotic district.  Aimlessness was not really my plan.  Since I have no sense of direction whatsoever, getting lost among maze streets was easy to do.  Suddenly a small, open store front with as sign saying “The Bagel Shop – The True (more…)

From Barcelona No. 1

Posted on 4:29 PM in Hiroko's Blog

I recently stayed in Barcelona for a week.  Here are some stories and some places that you should try on your next visit to this lovely city.  No. 1: Hotel – Banys Orientals – This small hotel is nestled in busy, historical El Born district of the city.  It is 3 minutes walk to Sagurada Familia and many other famous tourist spots…. (more…)

New Japanese Restaurant, KAJITSU

Posted on 7:22 AM in Hiroko's Blog

I recently dined at Kajitsu, a new exciting Japanese shojin cuisine restaurant, which opened two months ago in the East Village section of New York City.  Shojin cuisine is an ancient Japanese culinary practice developed in Zen Buddhist monasteries.  Following the Buddhist principle of not…… (more…)