For the kaiseki meal demonstration the other day I was looking for some red color ingredient to use as a garnish for my appetizer. At the food store I spotted dried red berry in a plastic bag. It said Himalayan Goji Berrries on the label, but to me it was KUKO NO MI, which my mother used from time to time and mentioned us that this tiny red berry improves our eye sight and are good for our physical and mental well-being. In Japan Kuko no mi (Goji Berry) has been used since...
Read MoreThank you for joining me at Spring flavor in Kaiseki meal. The rules and philosophy which you have learned – five elements – during the demo. can be applied to your menu creation in any kitchen, including American, French, Italian, Asian,…but not limited to Japanese. By creating menu employing the rules and philosophy of five elements – color, taste, cooking methods – you can create the meals for your customers and family which nourished our...
Read MoreHiroko’s Intensive Essentials of Japanese Cuisine in July, 2012
Plan your holiday in New York City this July (19-23) surrouding Hiroko’s Intensive Essentials of Japanese Cuisine course at International Culinary Center. After information packed, fun and delicious class (class starts from 9am and ends 2pm), you can roam about the exciting city and eat at several of the finest restaurants in the world. Two prominent Japanese chefs join Hiroko in teaching. The most celebrated sushi chef, Masato Shimizu of 15East and pupular Izakaya...
Read MoreHiroko’s Demo at International Culinary Center
Join me at International Culinary Center (former French Culinary Institute) for 2 hours demonstration on May 15th; free of charge. May 2012 Demonstrations All demonstrations are open to students and alumni and are held from 3:30pm-5:30pm in the International Culinary Theater on the second floor. Schedules are subject to change. View the events calendar on my.internationalculinarycenter.com for the most up-to-the-minute information. Tuesday, May 15: Hiroko Shimbo, Chef and...
Read MoreFinal bamboo husk related blog
Once upon a time there was a humble snack in Japan – chopped umemoshi (pickled salty plum), mixed with little sugar and wrapped in a dried bamboo husk. This is the snack which my mother made for us from time to time when I was small. How to enjoy it is to suck the edges of triangle shaped bamboo husk packet and get the super salty, tart and sweet flavor of the inside mixture little by little which seeps through slightly sweet and fragrant bamboo husk. This humble...
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