Posted on Apr 1, 2014 in Hiroko's Blog, Recipes

When I wrote The Japanese Kitchen 14 years ago, introducing chawanmushi, a savory custard, to Americans, who were grown up with sweet custard, was challenging. Today Chawanmushi’s delicateness in flavor, texture and appearance is appealing to Americans. Instructing Essentials of Japanese Cuisine Course at InternationalCulinaryCenter, NYC, reached to the third year this year. The course covers many areas of Japanese cuisine, including philosophy and preparation...

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