Thank you very much for all who attended recent Hiroko’s American Kitchen cooking classes at Central Market in Houston, Austin and Dallas. Great to see you all. Delightful that every student loved the dishes which I presented – Spiced Kabocha Squash Soup (under Kelp stock, page 18), Sake-Braised Short Ribs (under Kelp Stock, page 33), White Sumiso Sauce (Basic Sauce, page 76), Mushrooms and Poached Eggs (under White Sumiso Sauce, page 84) and Cumiso-Marinated...
Read MoreLunch with Judith Jones/ Hiroko’s American Kitchen
Yesterday I visited Judith, my editor for The Sushi Experience, at her house at upper East, NYC, to cook up our lunch using the sauces from Hiroko’s American Kitchen. The sauces used were Spicy Miso Sauce and White Sumiso sauce, which I pre-made them at home and packed in jars. The lunch ingredients were local Brussels sprouts, lamb chops, parsnip and bitter greens for salad. Without using the particular recipes in the book I showed Judith how she can use these sauces...
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