Hiroko’s American Kitchen tagged posts

Discover Osechi Ryori (5) Kazunoko – Family Prosperity

Category: Hiroko's Blog

Are you still with me in the preparation of Osechi Ryori? Hope that you are not put off with too much superstitious ideas. Kazunoko is a salt-cured herring roe consists of hundreds of tiny eggs grouped together in one piece, encased in a very thin membrane. The size of dried herring roe is about 5 inches long. We hydrate it and marinate it in the mixture of shoyu and mirin overnight. Kazunoko symbolizes family prosperity...

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Discover Osechi Ryori (4) Kobumaki – Longevity

Category: Hiroko's BlogRecipes

kobumaki kuromame-cooked

Kelp, which is an indispensable ingredient in Japanese cooking, plays an important role to bring longevity and good luck to the people who consume it at the beginning of the New Year. Kobumaki is a dish in which hydrated dried herring is wrapped and rolled in a piece of hydrated kelp sheet, and simmered tender. Here is the old post of the dish where you find the recipe. Since dried herring is not available here, I use smoked fish...

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Discover Osechi Ryori (3) Kinton: Money

Category: Hiroko's BlogRecipes

kinton-kuri kinton

Kinton means gold bar or lump of gold. Kinton is a dish in which mashed, sweetened sweet potato is tossed with candied chestnuts. The sweet potato is usually cooked with dried gardenia flower pod to make the dish to acquire bright golden yellow color. I have changed my mother’s recipe in 3 areas...

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Discover Osechi Ryori (2) Tazukuri – Baby Fish for Building Wealth

Category: Hiroko's BlogRecipes

tazukuri tazukuri-cooked

How to make wealth with baby fish? Tazukuri is a dish in which tiny dried baby sardines are roasted in a skillet until crispy and fragrant (I mean fish fragrant), and flavored with sugar, shoyu and sake (rice wine). The direct translation of Tazukuri is to build nutritious and healthy soil. In the past baby sardines were used as a fertilizer in the rice paddies and vegetable fields...

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Discvoer Osechi Ryori (1) Kuromame for Health

Category: Hiroko's BlogRecipes

kuromame-cooked kuromame

Every Japanese citizen starts a New Year with auspicious Osechi Ryori meal. Osechi Ryori is a celebration meal like the one enjoyed at Thanksgiving dinner. There is a whole set of rule of what to be served for the celebration. Osechi Ryori has many dishes in the meal. Each ingredient used is related to something which bring us luck, prosperity, health and happiness in the New Year.

I have begun making Osechi Ryori dish preparation on December 27th...

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Why I Use Suzushio Sea Salt

Category: Hiroko's Blog

Here is my latest Zesterdaily.com contribution. Enjoy the piece and the quality of good sea salt.

http://zesterdaily.com/world-wrecipe/capturing-mineral-rich-sea-salts-perfection-is-real-work/

Hiroko

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Easy Summer Menu Ideas

Category: Hiroko's Blog

cold beef shabu

gorgeous shisobright shiso juice vegetable pizzazucchini soupcorn rice

shabu veg

corn nukamiso

Here are my recent meals enjoyed in my Japanese kitchen. shiso juice (recipe – http://hirokoskitchen.com/2014/06/sexy-delicious/, shiso condiment, summer vegetable pizza! (baked in cast iron skillet – the best result/ no need to own a pizza baking stone), cold zucchini and pea miso soup, corn rice, cold pork shabu shabu with summer vegetables served with sesame-shoyu sauce.

There are many reasons why I like to cook my meals at home...

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‘Shun’, Herring, Spring

Category: Hiroko's BlogRecipes

herring wholeherring end of cooking

Japanese cuisine emphasizes the use of seasonal ingredients. We call ingredients in season “Shun” . In Japan seasonal ingredients are not limited to just vegetables, which may be the case here in America. We love to enjoy seasonal seafood harvested in different parts of Japanese water. I, however, admit that the consumer’s awareness of seasonal seafood has been changing. Today most of the fish we eat are aqua-cultured...

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Edible Garden Speaker Series at Ramapo College

Category: Hiroko's Blog

Hiroko podiumgroup1 group3 group4 group5asparaguschicken

A Big Thank You Note to Ramapo College https://www.ramapo.edu/, NJ, and its president Dr. Peter Phillip Mercer and Dr. Jackie Ehlert for holding the Japanese Dinner Event on May 4th.

I was honored to be there to prepare the dinner to 60 attendees and offer a talk – ‘What is Japanese Cuisine?’. My appearance was the 15th Havemeyer Edible Garden Speaker Series.

Havemeyer Eddible Garden is run and managed by Jacqueline Ehlert, a professor of dietitian and nutritionist.

All o...

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Unrolled Ro-ru Kyabetsu

Category: Hiroko's BlogRecipes

unrolled cabbage dishThe other day Dorothy Cann Hamilton, the founder and CEO of International Culinary Center, invited me to her popular radio show, Chef’s Story, on Heritage Radio. “What was your favorite mother’s dinner when you were grown up?” “Rolled cabbage” It took half a second to answer this question. “My mother also made a delicious rolled cabbage! What’s going on here!”, Dorothy replied. When the interview airs, I will post it.

Ro-ru kyabetsu, rolled cabbage, is a dish in which cabbage leaf is stuffed wit...

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