Posted on Feb 28, 2013 in Hiroko's Blog

At this weekend’s International Restaurant and Food Service Show at JJ Center, NYC, I will present one seminar and sub-chair the another seminar. Secret of Fermented Products – about Koji and koji related products March 3 at 1-2pm Umami seminar with Chef Chikara Sono of Kyoya March 3rd at 2-3:30pm The below is the links to the details; https://japanpavilion.us/en/events/ https://japanpavilion.us/en/events/hakkou.php...

Posted on Feb 27, 2013 in Hiroko's Blog

From time to time I crave for Rei’s meal, so during our stay last weekend in Upstate we went to Panzur in Tivoli, Dutchess County, NYC, to try more of his creative dishes. Rei Peraza, the owner- chef and graduate of CIA, run a spacious, but cozy-feeling Spanish style Tapas bar restaurant with his wife, Kim. Rei describes his food at his restaurant site (www.panzur.com) as; “Our food is best described as “Spanish Gastro Pub” with an intense respect for Old World...

Posted on Feb 24, 2013 in Hiroko's Blog

DAISHICHI is a two hundred fifty years old brewery founded by Ohta Shichiemon in Fukushima Prefecture, Japan. I was told by Ms. Chizuko Niikawa, a sake sommelier and the importer, who were promoting the sake at the restaurant that night that DAIICHISAKE is the only sake brewery in Japan out of 1300 counterparts, which continues to use the authentic traditional production process called Kimoto zukuri for all ranks of their product. Kimoto zukuri includes a process of...