Snacks and snacks packed in fun and colorful packages, snacks on-the-go, candies, sauces for snacks….. Are we heading to a completely no-cooking wonderland? At the 2018 Summer Fancy Show I was amazed at how much the products scene has changed. Cooking sauces or basic cooking ingredients have shrunk to 10% of total products introduced at the Show. I enjoy cooking to nurture my body, health and soul as my 91 years old mother still does in Tokyo (well she cooks 3-4 days a week...
Read MoreA GOOD Mirin Substitute
If you read my previous blog post – Have Fun With ….Tofu, you have to find the answer to the GOOD mirin substitute question. I had several unused bottles of a similar specialty product in my kitchen pantry for a couple of years. All of them came as gifts. I do not make pancakes or French toast, so the bottles were left unopened. Recently I visited Vermont and tasted some of the best products there. Then, my unused bottles came to mind. I promised myself to start using them...
Read MoreGreat Miso Has A Surprise Flavor Profile
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 MoreQuality Miso is Good for Women
Great Eastern Sun! We loved the Miso Master Miso, in our miso paste for miso ramen. It was a surprise for some to learn that traditional, good quality miso is made (not in Japan, but) in America. By the way I use your quality miso – non-GMO, organic, kosher – everyday in my kitchen in order to enjoy miso soup both in the traditional Japanese way and in the new Hiroko’s American Kitchen way. When I open the lid of your miso tub the message written on the...
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