Thank you for joining the Ramen & Gyoza Class last Friday at International Culinary Center. Long cooked stock with pork bones, chicken, kelp, fish flakes, onions and garlic was lean and flavorful. Everyone found making hand-made noodles easy, because we short cut the process with noodle cutting machine. Very good idea. While resting the noodle dough, we made crisp gyoza and enjoyed as an appetizer. Looking forward to offering another Ramen Class soon at ICC. Here are...
Read MoreHiroko’s Basic Sushi Class
Here are some of the photos from my Basic Sushi Class. Farryn Weiner, a very successful travel writer and blogger, who attended my sushi class at at International Culinary Center (ICC), NYC, last Friday took them and shared with me so that I can post them on my blog. Please visit https://www.jetsetfarryn.com/post/3052963888/manic-month. Farryn is every place even on a private jet travelling…. Please join me at my next Sushi and Sashimi class (March 4th) and...
Read MoreA perfect bowl of ramen noodles! and gyoza, potstickers, at your home
Mark a calender to join my “Ramen and Gyoza” cooking class at International Culinary Center (www.internationalculinarycenter.com) in French Culinary Institute that will be held on October 24th (Saturday). Please check the site for further information. A perfect bowl of ramen to me means that every component in the in the soup bowl is prepared to perfection. This includes richly tasting piping hot broth, tender simmered pork belly, firm straight or curly...
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