Gingko Nuts: Hard to Do, but Limit to Ten

Posted on Oct 24, 2017 in Hiroko's Blog

When something is delicious it is hard for us to stop eating. When it comes to gingko nuts, we should limit consumption to about ten nuts at a sitting. Over-eating can bring a reaction to methyl pyridoxine, a chemical found in the nuts.  This can cause a stomach ache and, in extreme, vomiting. On other hand, gingko nuts has been used as a constituent of Chinese medicine to cure some illness for centuries, so limiting to about ten nuts a day seems to be a good idea.  This...

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Yakinasu: Eggplant without Oil, Cheese & Tomato Sauce

Posted on Oct 14, 2017 in Hiroko's Blog

You may be surprised that, if you are given a chance to taste simply grilled eggplant prepared by the Japanese Yakinasu method, how delicious eggplant is. The texture is amazingly creamy; the flavor is a combination of smokiness, natural sweetness and hint of pleasant bitterness. Now we are in the midst of autumn. It is the very best time for you to discover the true flavor of eggplant! I have posted three short videos related Yakinasu preparation techniques on Instagram...

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Aaron Bludorn, Union Square Market, NYC, Voyage to Japan & Eggplant

Posted on Oct 9, 2017 in Hiroko's Blog

What excites me about Chef Aaron Bludorn is that he comes to Union Square Market, NYC, four times each week and has been doing this for five years! No matter how late he leaves his restaurant the night before he heads to the market in the early morning. I have been a frequent shopper at the Union Square Market in the past 15 years. Early in the morning Aaron and I may have rubbed shoulders, and eyed the same produce or even stepped on each other’s feet. But we did not know...

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Voyage to Japan

Posted on Oct 6, 2017 in Hiroko's Blog

You don’t need to fly; you don’t need to take a boat; the destination is 20 East 76th Street at Cafe Boulud. Join us for a very special, delicious experience!...

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Red Radish Chrysanthemum Flower

Posted on Aug 24, 2017 in Hiroko's Blog

On Day 2 of The Essentials of Japanese Cooking Course at International Culinary Center ( http://www.internationalculinarycenter.com/new-york-campus/amateur-classes-ny/essentials-of-japanese-cuisine-with-hiroko-shimbo/ ) we marinated cod and salmon in miso marinade. Today, Day4, we removed the fish from the miso marinade and cooked them. Rich flavor of miso marinated fish was great. In order to serve this Yakimono (grilled fish) properly we made red radish chrysanthemum...

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