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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Yakinasu: Eggplant without Oil, Cheese & Tomato Sauce

Posted on Oct 14, 2017 in Hiroko's Blog

You may be surprised that, if you are given a chance to taste simply grilled eggplant prepared by the Japanese Yakinasu method, how delicious eggplant is. The texture is amazingly creamy; the flavor is a combination of smokiness, natural sweetness and hint of pleasant bitterness. Now we are in the midst of autumn. It is the very best time for you to discover the true flavor of eggplant! I have posted three short videos related Yakinasu preparation techniques on Instagram...

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Awesome Shiogama Blue Fish

Posted on Oct 5, 2017 in Hiroko's Blog, Recipes

The Shiogama , salt encrusted, technique is used for the remaining filleted blue fish described in my previous blog and it produced a gorgeous and delicious result. French do it. Chinese do it. And also Japanese do it. Legend has it that this particular cooking technique in Japan is said to have been developed during the civil war era of the 16th century. Before leaving for the battlefield, a prominent warrior sent his mother a whole gorgeous sea bream cooked in a solid...

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Awesome Local Blue Fish & Yuan-yaki

Posted on Sep 28, 2017 in Hiroko's Blog

No to butter. No to olive oil or any other cooking oil. Blue fish enjoys a Japanese treatment. The fish shines in the traditional Yuan-yaki style of grilling producing a dish that is moist, juicy and flavorful. The ‘Yuan-yaki’ grilling method is timeless. See my Instagram Yuan-yaki grilling video. Here you see the photos in which fish was prepared in ‘Yuan-yaki’ grilling and takikomi gohan. Blue fish from the Atlantic waters was a bit of a disappointing “oily”...

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