I had a request for bamboo shoot rice recipe. Here you are. Enjoy! 4 rice cooker cups short-grain polished white rice, rinsed and soaked half an hour 7 ounce cooked fresh bamboo shoots, diced 1 sheet abura-age (deep-fried tofu), blanched in boiling water and minced 2 tablespoons usukuchi shoyu (light color shoyu) 2 tablespoons sake (rice wine) 2Â tablespoons mirin (sweet cooking wine) 1 quart kelp stock Place rice, kelp stock, sake, mirin and shoyu in the rice cooker bowl....
Read MoreHiroko’s Sushi Class at International Culinary Theater
Please come to join the information packed, delicious and fun Basic sushi class, Advanced sushi class and Seasonal Japanese cooking class which I am offering at International Culinary Center, NYC on March 13th, 27th and April 17th. https://www.internationalculinarycenter.com/recreational_classes_sushi_basic.htm https://www.internationalculinarycenter.com/recreational_classes_sushi_advanced.html...
Read MoreTaste of early spring!
This is simmered fresh bamboo shoot, takenoko no nimono. I cooked the top tender and the better looking part of the root in shoyu and mirin flavored dashi (Japanese fish stock) broth. No oil and no spices are used. What you taste in this dish is the natural flavor of bamboo shoot. Preserving and enhanching natural food flavors is a fundamental goal of Japanese cooking. Like other early spring vegetables, bamboo shoot has pleasant bitterness and the texture is very crispy...
Read MoreTakenoko and takenoko gohan
Wonderful surprise! I found a fresh bamboo shoot at a Chinese food store in Flushing, Queens, NY, after enjoying Chinese restaurant hopping for lunch with my friends. Fresh bamboo shoot heralds the spring in in Japan. In Tokyo I always saw bamboo shoot at local food stores from early April. So, this encounter in Queens in early February was another surprise. After our Flushing Chinese food campaign, my stomach was full and could not even think of any more food, but I could...
Read MoreHiroko’s Sushi Classes are Coming Soon!
Hiroko, a trained sushi chef and a chef-consultant, is teaching information packed, fun hands-on sushi classes – Basic and Advanced – at the International Culinary Center of French Culinary Institute, New York City. March 13th from 6pm-10pm: Mastering Basic Sushi – Hands-on In this class Hiroko shows you how to prepare basic sushi rice, tangy pickled ginger and serveral fun rolls. Hiroko shares with you the fascinating history of sushi, tips on how to...
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