For my ramen demonstration and tasting offering at March 6th event Kurosawa Shoyu (another visiting food manufacturer from Ibaraki Prefecture and founded in 1905) donated me one of his company’s exclusive shoyu (soy sauce), Niemon Shoyu. Niemon Shoyu is produced using Saishikomi method. Ordinary shoyu is made with toasted wheat, steamed soybeans and salt water. In the Saishikomi method salt water is replaced with high quality produced shoyu, therefore the resulting...
Read MoreHiroko’s Basic Sushi Class
Here are some of the photos from my Basic Sushi Class. Farryn Weiner, a very successful travel writer and blogger, who attended my sushi class at at International Culinary Center (ICC), NYC, last Friday took them and shared with me so that I can post them on my blog. Please visit https://www.jetsetfarryn.com/post/3052963888/manic-month. Farryn is every place even on a private jet travelling…. Please join me at my next Sushi and Sashimi class (March 4th) and...
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