ramen tagged posts

Latest News From Japan

Category: Hiroko's Blog

giftHere is some news from Japan on my latest stay just before the Christmas this year.

ramenkitkat

Christmas has become a popular annual event. It is a necessity. No religious connection. Christmas-featured pastry, goods, gifts, Christmas tree, street light illuminations, songs related Christmas is everywhere. Christmas Eve Dinner has decided to be chicken thanks to Kentucky Fried Chicken’s decades long campaign. Restaurants (eat-in and take-out) feature and promote chicken Christmas dinner...

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Comfort Me: Chikuzen-Ni, Friendly and Delicious

Category: Hiroko's BlogRecipes

ChikzenSo many uncertain things are circulating around us at the age when everything became trashy, reality show quality. Food…….quality food always comfort us and push our spirit high. This is only me speaking.

Recently ramen has become a culinary star in America, but not soba or udon noodle soup bowls. All of these dishes are comfort food in Japan. So, why only ramen? Ramen is packed with punching, rich meaty flavor, which Americans love to taste in a hot noodle soup bowl...

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Super Ball? I Made Chicken Chashu for Chicken Ramen

Category: Hiroko's Blog

Chicken chashu for chicken broth ramen (no pork bones) was a big hit.

chicken chashu cookingWith a pastry brush dust the skin side of the chicken thigh and roll it tight – I leave the skin on the meat for sweet, better flavor in the ramen dish. With a kitchen string tight the rolled chicken tightly at several places. In a medium pot bring water to a boil, add the rolled chicken and cook for 1 minute. Drain the chicken and rinse under cold tap water. Then, add the chicken to your chicken chashuchicken stock and cook for 20 minutes...

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On Cold Winter Nights Treat Your Family with Easy Quality Ramen

Category: Hiroko's BlogRecipes

I am sure many people started New Year with “Eat healthy 2015″-kind of slogan. No matter which diet you are going to diving into, a good diet is a diet with common sense. Choose ingredients which are not endangered nor farmed or raised unethically. Do not reach out to overly processed, convenient food items. Eat everything balanced. Spend time in the kitchen to make meals. Eat home-made meals at the table with family members.

Here is a hussle-free, quick to make, delicious ramen dish for your f...

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RAMEN + GYOZA WITH HIROKO SHIMBO: New York

Category: Hiroko's Blog

Ramen eatingThe additional Ramen class is coming to International Culinary Center http://www.internationalculinarycenter.com/courses/ramen-gyoza-with-hiroko-shimbo/. Please join me to learn the joy of making ramen at your kitchen! That is the best ramen in the world. Call 888.324.2433 to sign up.

  • When: October 10, 2014
  • Time: 6:00pm to 10pm
  • Day of the week: Friday
  • Class: 1 day
  • Location: 462 Broadway at Grand, International Culinary Center, 4 F

“America is known for mouthwatering burgers, Italy for rustic p...

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Ramen and Gyoza

Category: Hiroko's Blog

Ramen eatingCan’t you find good ramen stores/restaurants in your neighbourhood? No worries. Please join me next week at Central Market Cooking School. Central Market Cooking School is one of my favorite cooking schools to teach. Chef-instructors at each school are beyond great. I will be teaching Ramen & Gyoza classes. The classes are held at San Antonio, Dallas Lovers, Austin North Lamar and Houston locations...

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Ramen 101 by Chef Nakamura

Category: Hiroko's Blog

Ramen 1ramen 2I was born and raised in Japan. The type of ramen which I have enjoyed during my grown-up – and even today – is Tokyo/Yokohama style. It is chicken broth based, shoyu (soy sauce) flavored ramen. In Shoyu ramen we find yellow hued, chewy textured, thin ramen noodles in very clean and clear broth. Shoyu ramen tastes clean and lean. That’s what I like. This style of ramen appeared at the end of 19th century in Yokohama, next to Tokyo. The ramen has, since then, evolved much in Japan...

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Ramen Lab, George Kao and Ganso

Category: Hiroko's Blog

My friend and sake connoisseur, George Kao, moved on from New York Mutual Trading to Sun Noodles for a new challenge in his career several months ago. I spotted him working at Ramen Lab station at Smorgasburg, Brooklyn, during Food Book Fair. Ramen Lab, which is headed by a chef Shigetoshi Nakamura, is Sun Noodle company’s test kitchen where it offers educational events in order to deepen the understanding of ramen in America.

At the Fair Chef Nakamura was serving mazemen...

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Ramen Session with Ashley and Matt

Category: Hiroko's Blog

Ashley and Matt, a newly married lovely couple, has recently spent their honeymoon for 1 1/2 weeks in Japan. Among many delicious dishes they have enjoyed in Japan, Ashley and Matt especially fell in love with ramen at Ichiran – ramen noodles served in a rich, porky broth and special dangerously hot sauce on the side.

Ashley and Matt attended my Ramen class recently and mastered the techniques of ramen broth, noodle making from scratch, chashu pork, ramen egg, crisp Brussels sprout, miso sauce ...

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Mark your calendar for this event

Category: Hiroko's Blog

Mark your calendar for this event on March 6th (Tuesday) – from 3:30pm to 5:30pm. FREE.

Join us to discover true gourmet “ramen”. This delicious noodle dishes has already become the next “star” of Japanese cuisine after the sushi boom. In New York City you may have already enjoyed ramen at popular spots such as Ippudo, Minca and Totto Ramen. But in Japan there are more than 37,000 ramen restaurants...

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