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...
Read MoreDelicious and Healthy Year, 2013, with Hiroko’s American Kitchen
Welcoming a New year in Japan means welcoming the year with a new god of the year (2013), who takes care of us throughout the year. So, December is the month during which we work busy to finish unaccomplished matters in businesses and at homes, and prepare ourselves so that we can express our thanks to the god of the year (2012) at the end of the year. By doing so, we can start a new year mentally and physically refreshed. If you are looking for an idea of New Year’s...
Read MoreLunch with Judith Jones/ Hiroko’s American Kitchen
Yesterday I visited Judith, my editor for The Sushi Experience, at her house at upper East, NYC, to cook up our lunch using the sauces from Hiroko’s American Kitchen. The sauces used were Spicy Miso Sauce and White Sumiso sauce, which I pre-made them at home and packed in jars. The lunch ingredients were local Brussels sprouts, lamb chops, parsnip and bitter greens for salad. Without using the particular recipes in the book I showed Judith how she can use these sauces...
Read MoreEssentials of Japanese Cuisine Day 1 and Day 2
I am back on the Essentials of Japanese Cuisine teaching at French Culinary Institute. Day 1’s highlight was the preparation of dashi stock (requires a state of zen mind), fun home-made udon noodles and perfect tempura using seasonal vegetables. Here are some of the photos from the class. To roll the dough out I had to stand on a stand….short person’s dilemma. Everyone rolled out the udon dough into perfect thickness, resulting delicious cold udon dish...
Read MoreHow much vegetables in my diet?
I am not a vegetarian, but I do love vegetables and fruits. So, vegetables and fruits occupy 50% of our diet. The other 50% is consists of protein and wholesome carbohydrate. Summer is one of the best time to enjoy an extensive variety of vegetables. And, the most important tip is that you are not eating just a few kinds of vegetables in your salad. In your preparations you should employ vegetables from all categories, such as root, leaf, fruit and herbs and spices, in...
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