Here are two dishes which I recently served with grated daikon radish. One with mackerel from Blue Moon and the other with chicken liver cooked with BBC Sauce (from Hiroko’s American Kitchen). Regular daikon radish is white, but this one has beautiful green colored-inside flesh. This daikon is sold as “green meat radish” at Tamarack Hollow Farm at Union Square Greenmarket. Buying good daikon radish at Greenmarket was a challenge for me in the past years....
Read MoreSo Many Gift Items…Which One Deserve the Most to My….
Best gift of the season. Hiroko will repeat her popular Essentials of Japanese Cuisine Course at International Culinary Center (Former French Culinary Institute) in New York City next March. The course starts from March 17th, Monday througth March 21, Friday. It is a Five (5) Day Intensive Course. In the past I had varieties of students. Seasoned home cooks, beginner of Japanese cuisine, restaurant chefs, catering chefs, private chefs,….Instructions are given in a way...
Read MoreHeritageradionetwork Leiti Hsu and Chinese Cabbage
I had a fun and privilege to visit to Norwich Farm at Union Square with a Heritageradionetwork’s personality Leiti Hsu to talk about Chinese cabbage, which we call it “hakusai” in Japan. Not many people in the market are attracted by Chinese cabbage as I observe. A big simple-looking head of cabbage makes people to think twice – 1. What to do with it. 2. How to make a space in my refrigerator for that big head. Chinese cabbage’s healthfulness...
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