Mystery seaweed and aonori

Posted on Jan 9, 2012 in Hiroko's Blog

I had exchanged several mails with Chef Jessica at International Culinary Center about a particular seaweed which a two-Michelen star restaurant chef is desperately searching for. My last straw (advice) to offer to her was aonori, which I later learned that it was not the one which the chef is looking for. There seems to be variety of edible, delicious seaweed enjoyed by non-Japanese. You may do not much aware of aonori as chef Jessica, so here is some information for you....

Read More

Takoyaki???

Posted on Oct 7, 2009 in Hiroko's Blog

This November’s Culinary Institute of America (CIA) Conference is focused on street foods of the world.  As one of the presenters representing Japanese cuisine, I have been researching Japanese street foods.  One of the signature street food is the Takoyaki and I have stumbled on its fascinating history.  Takoyaki is a mini pancake in the shape and size of golf ball.  Crepe like batter (made from flour, egg and dashi, Japanese fish stock) is poured in depressions in...

Read More