Posted on Jun 22, 2016 in Hiroko's Blog

Today my home cooking is much simpler than that of the past years. I can prepare delicious dishes, say, with seasonally changing, locally available vegetables, with only four basic ingredients. They are dashi, shoyu, sea salt and butter.   Dashi: I make quality dashi from scratch with Rishiri Kombu and katsuobushi. When I am pressed with time I take a short cut and use Kayanoya dashi powder, which produces quality dashi in 3 minutes’ emersion in simmering water....

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Hokkaido with Hiroko, May 2016

Posted on Jun 17, 2016 in Hiroko's Blog

Hokkaido with Hiroko 2016 I would like to report you the result of my brand-new tour, Hokkaido with Hiroko, 2016, conducted in this May. We had so much fun, so many varied experiences and we learned a lot. Below are some brief summaries of the day-by-day episodes of Hokkaido with Hiroko 2016 . If you are interested in knowing more about joining this tour next year – Hokkaido with Hiroko 2017, please write me and let me know. You will receive the formal tour...

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