A new habit, which is only a week old, was born out of my recent teaching experience. At breakfast I began spreading a thin layer of Mellow White miso over a generous spread of Isigny butter (sweet) from Normandy on my whole wheat brown toast. “What kind of flavor do you find in this miso?” I asked eleven students, who are attending my class in the kitchen at Boston University Food and Wine Fall Program. We were...
Read More- Home
- About Hiroko
- My BLOG
- Consultation
- Videos
- Shop
- News & Press
- Recipes
- TOKYO KYOTO TAKAYAMA GOKAYAMA KANAZAWA with Hiroko
- HOKKAIDO with Hiroko
- KYUSHU PREMIUM 2023: November 8-20
Archives
- August 2022
- May 2022
- February 2021
- January 2021
- December 2020
- October 2020
- September 2020
- January 2020
- December 2019
- April 2019
- December 2018
- November 2018
- September 2018
- July 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017