I have tweeted pohtos and quick notes on the Culinary Tour to Japan, 2013, with Hiroko Shimbo from March 19th through the beginning of April. I will blog some of them with details and more photos shortly – little by little. On my way back to NYC I stopped at San Francisco to attend the IACP Cookbook Award Reception. Hiroko’s American Kitchen was nominated as one of three finalists under American cookbook category. April 9th was the day for all of uss, nominees,...
Read MoreHiroko’s American Kitchen, Andrews McMeel
Hiroko’s American Kitchen was born out of my need to simplify my daily cooking in my own kitchen. After much thought and testing in my kitchen I settled on a system that reduced time and effort, but resulted in easily and quickly prepared, satisfying and nutritious meals. Recipes in my Hiroko’s American Kitchen are grouped into chapters based on 2 simple stocks and 4 “mother sauces”. I make and store these easily prepared basic ingredients in my...
Read MoreShun and Burdock gobo
Suddenly in the past couple of days in NYC we are enjoying (with a big ?; we did not have a real cold usual winter) spring like weather. Some people are already switching sweater and coat to tank top and summer dress. Now I am eagerly waiting for lamps at our local Union Square farmers market. Lamps has become my shun favorite at early spring after moving to NYC 13 years ago. Here is a part of shun description, an excerpt from my upcoming book, Hiroko’s American...
Read MoreFIRST PEAK
Finally let me slowly give you a peek into my new book, whose name is not yet finalized. It is a book about Japanese meals made easy for American Kitchen by using prepared (home-made) two Japanese stocks (you can substitute them with chicken stock or vegetable stock) and four Japanese sauces (no substitution), Japanese preparation techniques and ingredients which you can find at your local food stores and supermarket. In the next several months I will post here some...
Read MorePhoto Shoot
Last Saturday, Sunday and Monday, the 14th, we did much awaiting photo shoots for my third book – still the title of the book has not been finalized ! Our team members were Tim Lynch, Executive Art Director of Andrews McMeel Publishing, Frances Janisch, photographer, Micael Pederson, Food Stylist and his assistant Tracy, Jody Kivort, Digital technician, Tammy Schoenfeld, Prop stylist assistant, Anna Yeung and Jennifer Batts as my kitchen assistants and Hiroko Shimbo....
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