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Recipes

Recipes

Comfort Me: Chikuzen-Ni, Friendly and Delicious

Category: Hiroko's BlogRecipes

ChikzenSo many uncertain things are circulating around us at the age when everything became trashy, reality show quality. Food…….quality food always comfort us and push our spirit high. This is only me speaking.

Recently ramen has become a culinary star in America, but not soba or udon noodle soup bowls. All of these dishes are comfort food in Japan. So, why only ramen? Ramen is packed with punching, rich meaty flavor, which Americans love to taste in a hot noodle soup bowl...

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French Omelet Meet With Tamago-yaki

Category: Hiroko's BlogRecipes

omelwt on woodedn boardNot just a croissant. On my recent trip to Japan I savored an extremely good plain omelet – truly French style in quality – in Tokyo. Aux Bacchanales http://auxbacchanales.com/shop/index.html is a French cafe concept restaurant with bakery, which first brought the essence and charm of French cafe experience to Tokyo citizens back in 1995...

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Salt in Udon Dough

Category: Recipes

kitsune udonIn the past I posted Udon dough making recipe. I recently received a comment on that recipe. “Salt used in the recipe is very high compared to pasta and bread dough making.”

The udon dough recipe indeed use more salt than pasta and bread dough. It is not a mistake. Salt strengthens and stretches gluten in flour, producing distinctive chewy texture in the final dough/noodles.

When we cook udon noodles we cook it in boiling water. We do not add salt in it...

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Old Is Great in Tokyo

Category: Hiroko's BlogRecipes

Tokyo is a Michelin star studded city. There are hundreds of good restaurants. Here is a must check web-site for you, when you are planning to visit Tokyo. https://savorjapan.com/tokyo/?cid=awse_pc_yg_ss_us_31_02&gclid=CLX1pPnWmMoCFcEUHwodqYsCPAWhen Every restaurant, which you dream of, is here.

IsegenI love to eat at old establishments, many of which do not have Michelin star. I am glad for that. One of such restaurants is Isegen, a 185 years old restaurant where they serve anko-nabe (monkfish hot po...

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Apple and Satsuma-imo

Category: Hiroko's BlogRecipes

RED satsumaimo ponzu satsuamaimoGolden Russet

At this time of the year every Friday I make pilgrimage to Samascott Orchard at Union Square farmers Market. The outside is cold and market looks scares. Samascott Orchard sell the best apples and satsuma-imo, Japanese sweet potato, in the market.

The Samastocc Orchard was founded in 1901 in Columbia County. Grandfather of Ron and Gary Samascott began growing apples. Their son, Oliver, converted the orchard to a dairy farm in 1930s, during which he kept buying land...

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Monkfish and Monkfish Liver

Category: Hiroko's BlogRecipes

ankimo at BMThis Wednesday Blue Moon fishmonger at Union Square Farmers Market sold fantastic quality monkfish liver, some of which I purchased and cooked in the traditional way.

Monkfish, anko, is a winter delicacy in Japan – especially in Tokyo region. Monkfish which we enjoy in Japan is not a small variety. The average fish – female fish – weighs around 31 pounds...

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Great Miso Has A Surprise Flavor Profile

Category: Hiroko's BlogRecipes

S not yet spreadedBU students

A new habit, which is only a week old, was born out of my recent teaching experience. At breakfast I began spreading a thin layer of Mellow White miso over a generous spread of Isigny butter (sweet) from Normandy on my whole wheat brown toast.

“What kind of flavor do you find in this miso?” I asked eleven students, who are attending my class in the kitchen at Boston University Food and Wine Fall Program. We were tasting Mellow White miso of Miso Master brand...

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Yukari, Not Your Japanese Girl Friend

Category: Hiroko's BlogRecipes

Dawn's shisoYukari is a name of Japanese female . Another ‘yukari’ is a salty, sour and fragrant condiment made from purple shiso leaves. Shiso season, green or purple, is coming to end soon. Hope you made and enjoyed shiso juice (recipe is in the archive of this blog; August, 2013) to counter the heat of this hot summer. There is a reason to consume shiso during hot months. Shiso has antiseptic property; shiso alleviates pollen allergies; shiso strengthens our immune system; shiso relieves stress.

In the p...

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Who Cares Bitter Gourd?

Category: Hiroko's BlogRecipes

goyachanpuru

Bitter gourd, niga-uri, which appears at my neighborhood Japanese food store during summer in New York City,reminds me of my visit to Okinawa, a southernmost, small island of Japan, many years ago. There I was first introduced to niga-uri during the height of the summer. Niga-uri is a savory gourd, which is deep green in color and has unique bumpy skin. The locals call it goya and it is known for its pleasant bitter flavor. Goya has been an important vegetable consumed by the Oki...

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Umeboshi Pickles

Category: Hiroko's BlogRecipes

ume 1We say in Japan “One umeboshi a day keep the doctor away.” Pickled plum, umeboshi, which is salty and extremely sour, has many health benefit. Umeboshi is an alkaline food and rich in citric acid. One umeboshi a day maintains our blood pH at neutral. Citric acid in umeboshi dissolves lactic acid and helps our body to regain energy.

My sister, Yoko, is now enjoy making umeboshi, pickled plum in Tokyo. She began this annual ritual several years ago...

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