It is hard to blog or tweet when I have nothing to write. It is also hard to do so when I am very busy. I have not blogging or tweeting for weeks…After my consultation at ICONIC Hand Rolls finished I began teaching my one-week long, intensive Japanese Cooking Course, Essentials of Japanese Cuisine at International Culinary Center in New York City. I have a group of great students – Andrew, Maria, Kristin, Marta, Greg, Michael, Justin, David, Adrian, Liz,...
Read MoreHiroko’s Demo at International Culinary Center
Join me at International Culinary Center (former French Culinary Institute) for 2 hours demonstration on May 15th; free of charge. May 2012 Demonstrations All demonstrations are open to students and alumni and are held from 3:30pm-5:30pm in the International Culinary Theater on the second floor. Schedules are subject to change. View the events calendar on my.internationalculinarycenter.com for the most up-to-the-minute information. Tuesday, May 15: Hiroko Shimbo, Chef and...
Read MoreFinal day – scaling technique and nigirizushi
Flounder is covered in very tiny scales, so scaling this fish requires a different technique, called, kokehiki, for which I use a very well sharpened yanagiba knife. Scaling is easier when the body of the fish is moist…that is, when fish is fresh and bathed in its natural moisture. Here I have a photo of Executive Sushi Chef Masato of 15 East demonstrating us how to do it properly. Other photos shows students working in very serious manner. The important tip of...
Read MoreFourth Day Essentials of Japanese Cuisine
Preliminary form of sushi began its life in the northern part of present Thailand. It traveled to China and eventually arrived to Japan sometime at around 5th or 6th century. It took over thousand years for the preliminary sushi to transform to close to the present style of nigirizushi and rolls (not inside-out rolls). In today’s class we first focused on the preparation of perfect sushi rice – firmly cooked and properly seasoned, gari ginger pickles, simmered...
Read MoreNimono braizing Day 3
Today students learned the philosophy behind presenting dishes – Gomi, Goshoku, Goho, Ying & Yang, 70/30 and 60/40 rule….then produced simmered branzino, sake-braised short-ribs, simmered vegetables, salmon takikomi gohan and simmered hijiki and carrot. A great learning day and delicious foods – by students. Here are some...
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