Ramen class is approaching. This is the perfect month to master the techniques of good, home-made ramen. Mark the calendar: March 27th. 6:00pm-10:00pm. At International Culinary Center, New York, City. For registration click this link https://www.internationalculinarycenter.com/courses/ramen-gyoza-with-hiroko-shimbo/ or call the school at 888-324-2433. Looking forward to seeing you and cooking with you. Another Class: This is a New...
Read MoreMiso Made in the USA? Yes, If You Know Where to Look
Here is additional article on Zesterdaily.com. Discover how to find excellent quality miso made in America – low carbone footage, organic, non GMO – and add a super-easy healthy soup to your daily life. Start now. https://zesterdaily.com/cooking/traditional-japanese-miso-north-carolina/...
Read MoreMisoshiru is powerful No. 3
Today I want to tell you about some of my favorite miso. The darker one on the left is kidaru jukusei mugi miso from Fundokin Company. It is a dark, barley miso. The lighter one on the right is sweet, white kojimiso from ……. Miyako Oriental Company (Yamajirushi brand). If these particular miso are not available in your neighborhood, pick one which is the dark brown variety and choose another sweet type white miso. Purchase miso that has no chemical additives...
Read MoreMisoshiru (Miso Soup) is Powerful
I recently gave a lecture demonstration on miso and misoshiru (miso soup) at the New York Mutual Trading Company at the Japanese Restaurant Show in New York City. Let me share with you … Some of the key points I made during my demonstration…. Point 1: Misoshiru in Japan is like coffee in America. We enjoy it at breakfast, lunch and dinner. You need milk or cream for your coffee. To miso soup, we add varieties of ingredients including seasonal produce, seafood,...
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