Thank you for joining the Fifth Essentials of Japanese Cooking Course. It was great to cook with all of you – both professional chefs and seasoned home cooks – from all over the world. Please keep practicing the dishes that you have learned during the Course. When you have mastered them, move onto new dishes, which you can find in The Japanese Kitchen, The Sushi Experience and Hiroko’s America Kitchen. Enjoy Japanese meals at home and stay healthy. Let...
Read MoreSo Many Gift Items…Which One Deserve the Most to My….
Best gift of the season. Hiroko will repeat her popular Essentials of Japanese Cuisine Course at International Culinary Center (Former French Culinary Institute) in New York City next March. The course starts from March 17th, Monday througth March 21, Friday. It is a Five (5) Day Intensive Course. In the past I had varieties of students. Seasoned home cooks, beginner of Japanese cuisine, restaurant chefs, catering chefs, private chefs,….Instructions are given in a way...
Read MoreCooking Vacation- Essentials of Japanese Cuisine at ICC from July 18th through 22nd
If you are a lover of Japanese culture and cuisine, Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) is for you. You will smell, touch, cook, learn and taste delicious Japanese dishes. Staying in the city while learning new flavors and techniques you can enjoy the out of the school hours for theater, concert and more. Fabulous vacation idea this summer. Please join the Essentials...
Read MoreShiogama-Yaki (protein cooked in salt crust) is a very popular technique used by Japanese chefs in Japanese-, Italian-, and French-kitchen in Japan, because of its stunning presentation and its ability to retain the maximum flavor of ingredient used. The popular ingredient used in this technique in Japan is tai, sea bream – a fish known as the king of fish. The whole sea bream baked in a thick layer of salt crust entertain the diners with its maximum juice and flavor....
Read MoreUnique Hoba-yaki
Those who attended ICA Grey Stone’s 2012 World of Flavors Conference, you may remember Chef Iida Jiro’s Market Place dish. It was Hoba dish. He used salmon as a main ingredient and cooked it with special miso, all of them wrapped up in dried Hoba leaf. Hoba is a magnolia leaf (Magnolia obovata) and this humble preparation – cooking ingredients on top of dried leaf – comes from the mountainous region of Hida, located in Gifu Prefecture on Honshu, the...
Read More