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.”

Portion size and the way how I eat

Posted on 8:57 PM in Hiroko's Blog

I am preparing my demonstration and lecture materials for my appearance at World’s of Healthy Flavors conference held at the Culinary Institute of America (CIA), Greystone, CA, next week. The conference focus concerns.. (more…)

Woman salt maker

Posted on 12:31 PM in Hiroko's Blog

This is a continuation of my blog posted on Dec. 23, 2008. Here is an amazing woman salt maker, Ms. Tsunetoshi. Each month she processes……. (more…)

Akemashite Omedeto Gozaimasu, Happy New Year!

Posted on 9:40 PM in Hiroko's Blog

This is what you enjoy in Japan when you wake up on January 1st and for the following two days. This is Osechi ryori, the New Year’s feast that has been diligently prepared during the final week of December. The photos shown here are dishes that were prepared by my sister, Keiko Arakawa in Tokyo, Japan. (more…)

Shrimp for our toshikoshi soba and final dish

Posted on 8:36 PM in Hiroko's Blog

I found fairly large size shrimp ( 12 to 15 pieces per pound; not head-on; farmed in Vietnam, frozen, and defrosted) at my neighbourhood Whole Food store. It was pricy at (more…)

Toshikoshi soba, New Year’s Eve soba noodles

Posted on 9:56 AM in Hiroko's Blog

Today, December 31, is Omisoka, New Year’s Eve. I am going to include a soba noodle dish as part of our end-of-the year meal tonight as…… (more…)

Unique production of Suzu-shio

Posted on 8:32 AM in Hiroko's Blog

My favorite salt, Suzu-shio, is made by a very unique process. The collected salt water is sprayed over a bamboo curtain that looks like the…… (more…)

Salt matters

Posted on 10:27 AM in Hiroko's Blog

Salt is an essential nutrient, but over consumption of it is linked to several health risks such as high blood pressure. Most salt in our diet comes….


Aromatic Lavender Venison

Posted on 7:15 AM in Hiroko's Blog

Rosa’s simple but flavorful tomato soup was followed by another straight-forward but very aromatic venison dish which was prepared in a way thatI never tasted before. 


Extramadura tomato soup!

Posted on 11:33 AM in Hiroko's Blog, Recipes

I return to Spain once a year around November to teach Japanese cooking classes. My stay this year started (more…)

This gorgeous Katsuo (skipjack tuna)!

Posted on 10:31 AM in Hiroko's Blog

This gorgeous katsuo (skipjack tuna) comes from Blue Moon Seafood who operate their own fishing boat set up a retail stand every Wednesday here at the farmers market held in Union Square. Locals know that they carry the best fish in the town. The fisherman, Alex Villani, (more…)