Please Taste True Flavor of Me!

Posted on Sep 7, 2017 in Hiroko's Blog

“Don’t call me ‘fish flakes’,  Don’t call me ‘bonito flakes’. Please understand me better! Please shave me into flakes from a solid block of katsuobushi and taste the true flavor of me.” Well, if I were katsuobushi, I would be screaming at you like that. Recently my friend Chef David, brought to my kitchen a katsuobushi (block of dried and smoked skipjack tuna). David obtained it 3 months ago on his trip to Makurazaki-town – the town famous for katsuobushi in Kagoshima...

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Red Radish Chrysanthemum Flower

Posted on Aug 24, 2017 in Hiroko's Blog

On Day 2 of The Essentials of Japanese Cooking Course at International Culinary Center ( http://www.internationalculinarycenter.com/new-york-campus/amateur-classes-ny/essentials-of-japanese-cuisine-with-hiroko-shimbo/ ) we marinated cod and salmon in miso marinade. Today, Day4, we removed the fish from the miso marinade and cooked them. Rich flavor of miso marinated fish was great. In order to serve this Yakimono (grilled fish) properly we made red radish chrysanthemum...

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The Sushi Experience: Thinking of Judith Jones 2

Posted on Aug 2, 2017 in Hiroko's Blog

Judith Jones was fascinated when she for the first time in her life saw the real green rhizome. Grated wasabi is not for clearing your sinuses, but has antiseptic properties which are why it became associated with sushi. Chef adds a dab of wasabi between the sliced fish and sushi rice when he makes Watch the chef closely and you will see how it is done. For this reason it is not necessary to add wasabi to the dipping sauce. Mackerel, horse mackerel and sardine (strongly...

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The Sushi Experience: Thinking of Judith Jones

Posted on Aug 2, 2017 in Hiroko's Blog

‘The Sushi Experience’, the sushi book, which I wrote with Judith Jones at Alfred Knopf as editor, was published in the year of 2006. To make sure of my own skill, before writing the manuscript I went to Japan to be trained as a sushi chef. The purpose of the book was to offer the American audience, both avocational and vocational community, a work about authentic sushi, not just preparations, but also about the varieties of fish used in the Japanese sushi kitchen and sushi...

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Judith Jones & The Sushi Experience

Posted on Aug 2, 2017 in Hiroko's Blog

Dear Judith, I wrote and sent a letter to you on July 28th, 2017. Iris Weinstein, a friend of mine, told me that you are sick up in Vermont house and spending time with your close family. At the end of the letter I wrote: See you this fall in New York City. Now I know that it won’t happen....

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