Spanish Mackerel, Sawara and Cooking Tips

Posted on Feb 17, 2018 in Hiroko's Blog

You may have had sawara (Spanish mackerel) sashimi or sushi at a Japanese restaurant and remember its rich and sweet flavor. Sawara is a seasonal fish which is wild-caught during winter and early spring. The other day I had the chance to purchase a wild-caught in Florida, very fresh, 3 pound sawara at New York’s Citarella food market. Sawara in Japanese literally means ‘narrow body’. The long, slender, but round body allows this fish to be one of the fastest swimmers in the...

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Sukiyaki is Our New Favorite

Posted on Feb 9, 2018 in Hiroko's Blog, Recipes

Here is the preparation of the always popular sukiyaki dish. As I have mentioned before, prepping nabemono dinner (in this case a sukiyaki dinner) in your kitchen is super quick and easy. It requires cutting of certain raw ingredients, and blanching (quick simmering) some ingredients as necessary. This sukiyaki recipe is Tokyo style. Sliced beef and vegetables are cooked in flavorful ‘warishita’ sauce. The vegetable, including shirataki noodles (made of konnyaku, taro root...

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Nabemono Is a Wonderful Problem Solver

Posted on Feb 7, 2018 in Hiroko's Blog

<If you have not checked the Trip Overview Kyushu with Hiroko 2018, please jump to my homepage or Tour page to check the Overview and Photos!> Now… are some questions for you: Would you like to adopt all of or some of the following concepts in your daily life? Produce and enjoy a delicious body and soul warming dinner; Create a meal and delightful experience that unites all of your family or friends at the table and brings back conversation without the...

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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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Hey New Ginger! Why Don’t You Turn To Pink Color?

Posted on Oct 24, 2017 in Hiroko's Blog, Recipes

The new ginger season is over….but let me tell you this story before getting too old. Anthocyanin, color pigment in new ginger reacts with vinegar in the pickling liquid and turns the sliced ginger to petty pink color.  No synthetic food coloring is involved. Changing of the color, however, does not happen all the time. This summer I pickled new ginger roots that came from two different farmers at Union Square Market here in New York. One farmers’ new ginger did not...

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