Please Taste True Flavor of Me!

Posted on Sep 7, 2017 in Hiroko's Blog

“Don’t call me ‘fish flakes’,  Don’t call me ‘bonito flakes’. Please understand me better! Please shave me into flakes from a solid block of katsuobushi and taste the true flavor of me.” Well, if I were katsuobushi, I would be screaming at you like that. Recently my friend Chef David, brought to my kitchen a katsuobushi (block of dried and smoked skipjack tuna). David obtained it 3 months ago on his trip to Makurazaki-town – the town famous for katsuobushi in Kagoshima...

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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 ( ) 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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A GOOD Mirin Substitute

Posted on Aug 2, 2017 in Hiroko's Blog, Recipes

If you read my previous blog post – Have Fun With ….Tofu, you have to find the answer to the GOOD mirin substitute question. I had several unused bottles of a similar specialty product in my kitchen pantry for a couple of years. All of them came as gifts. I do not make pancakes or French toast, so the bottles were left unopened. Recently I visited Vermont and tasted some of the best products there. Then, my unused bottles came to mind. I promised myself to start using them...

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Have Fun With….Tofu: She Is Great!

Posted on Aug 2, 2017 in Hiroko's Blog

Do you always pass by tofu at the market, glance it but never pick her up? Do you eat tofu only because it is vegetarian/vegan, but not because of its taste? Tofu will weep if this is how you treat it. . Here is a great way for you to begin with a real, tasty tofu dish and the ability to enjoy it in so many ways. This quick & easy tofu dressing makes a great sandwich filling by itself or with other sandwich ingredients, a delicious pasta sauce and is wonderful on a...

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5 Days Japanese Cooking Class Vacation in NYC

Posted on Jul 10, 2017 in Hiroko's Blog

  Do you love Japanese meals? Do you love fun cooking? Do you love learning something new? Udon noodles from scratch, perfect dashi stock, yakitori over Bincho-tan charcoal, filleting whole fluke for sushi and sashimi, sparerib in the Japanese way,  varieties of sushi rolls, vegetable cutting into neat flower shape before simmering and savoring healthy meals. Everything is in the upcoming Essentials of Japanese Cooking Course at International Culinary Center, New York...

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