Very Creamy and Flavorful – The Japanese Way

Posted on Jul 19, 2017 in Hiroko's Blog

Sign up the Essentials of Japanese Cuisine – August 21-25 – at International Culinary Center, New York City https://www.internationalculinarycenter.com/new-york-campus/amateur-classes-ny/essentials-of-japanese-cuisine-with-hiroko-shimbo/. You will learn how to prepare this yummy Japanese summer time eggplant dish, and find out why I pour boiling water over just-deep-fried eggplant. The dish is called Nasu no Age-ni. It is one of the most popular eggplant dishes in Japan, in...

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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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Great Miso Has A Surprise Flavor Profile

Posted on Nov 3, 2015 in Hiroko's Blog, Recipes

              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...

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Join Me at ‘Fall 20015 Food & Wine Programs’ at Boston University

Posted on Aug 31, 2015 in Hiroko's Blog

I have an additional honor and pleasure to participate in the Fall 2015 Food & Wine Programs at Boston University on October 22nd, Thursday. The name, date, time of the event: Hiroko’s American Kitchen, with Hiroko Shimbo October 22nd, Thursday at 6pm Please click and open the programs. https://www.bu.edu/foodandwine/common/pdfs/bu-seminars-brochure.pdf, This is the class for those who wants to learn how to incorporate Japanese flavors into your everyday menu, how to...

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Sockeye Salmon “Agedashi” style and A Cooking Class

Posted on Jan 7, 2015 in Hiroko's Blog

I ordered frozen Sockeye salmon from Vital Choice last year. Very good quality. I steamed most of them and served at our big family dinner with home-made miso mayo sauce at the end of last year. I baked some of the leftover in the oven five days ago. I skillet cooked the other leftover over the stove top two days ago. For the remaining two pieces of salmon I needed to do something different. This is how I chose: salmon cooked in the Japanese “agedashi” method....

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