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...

Read More

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...

Read More

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....

Read More

Very Creamy and Flavorful – The Japanese Way

Posted on Jul 19, 2017 in Hiroko's Blog

Sign up the Essentials of Japanese Cuisine – August 21-25 – at International Culinary Center, New York City https://www.internationalculinarycenter.com/new-york-campus/amateur-classes-ny/essentials-of-japanese-cuisine-with-hiroko-shimbo/. You will learn how to prepare this yummy Japanese summer time eggplant dish, and find out why I pour boiling water over just-deep-fried eggplant. The dish is called Nasu no Age-ni. It is one of the most popular eggplant dishes in Japan, in...

Read More

5 Days Japanese Cooking Class Vacation in NYC

Posted on Jul 10, 2017 in Hiroko's Blog

  Do you love Japanese meals? Do you love fun cooking? Do you love learning something new? Udon noodles from scratch, perfect dashi stock, yakitori over Bincho-tan charcoal, filleting whole fluke for sushi and sashimi, sparerib in the Japanese way,  varieties of sushi rolls, vegetable cutting into neat flower shape before simmering and savoring healthy meals. Everything is in the upcoming Essentials of Japanese Cooking Course at International Culinary Center, New York...

Read More