JAPANESE CUISINE TRAINING PROGRAM

Posted on Apr 12, 2019 in Hiroko's Blog

Here is a great opportunity for those non-Japanese chefs living abroad who want to commit 8 months to study the Japanese cuisine – seriously – here is a program: Japanese Cuisine Training Program, subsidized by the Ministry of Agriculture, Forestry and Fisheries, Japan. Those who can apply: Non-Japanese living in Japan or abroad Over 18 years old Having language proficiency (both written and spoken) in English and/or Japanese Having financial ability to support...

Read More

The 7th Japanese Culinary Arts Competition

Posted on Apr 12, 2019 in Hiroko's Blog

COMPETITION Click above to see the complete information. Compete in The 7th Japanese Culinary Arts Competition; The theme of the 7th Japanese Culinary Arts Competition is SHOKU NO HANAYAGI.  The objective of SHOKU NO HAYANAGI is the achievement of a beautiful and exciting presentation for each prepared dish.  The harmonious display of the five colors, red, green, orange, white and black in the prepared food itself including its container is essential to achieving this...

Read More

ICHI-JUU SAN-SAI

Posted on Apr 6, 2019 in Hiroko's Blog

I have been posting photos on my Instagram of some ICHI-JUU SAN-SAI presentations, a Japanese technique for achieving balanced, nutritious dining.  If you are new to ICHI-JUU SAN-SAI, it is an ideal meal structure for everyday home meals that has been conceived and tested in Japan by centuries of experience with nutrition and dining satisfaction. ICHI-JUU ??means ‘one soup dish’; SAN-SAI means ‘three side dishes’.  You may find that something is missing from this basic...

Read More

GINGER AND GINGERBREAD

Posted on Dec 27, 2018 in Hiroko's Blog

  Is there anyone out there who has cold feet, hands or body; anyone who desperately wants to warm up? Make this simple hot drink. You need only three items. They are fresh ginger, honey and hot water. Grate 1 teaspoon of peeled ginger and add to your coffee or tea mug; add 1 teaspoon to 1 tablespoon of honey (if it is available get the locally produced honey); carefully pour in about 1 cup very hot water; stir the mixture; let it cool off a bit and then enjoy! Have...

Read More

SUPER-QUICK SHIO-KOJI and EAT LOCAL AND SEASONAL VEGETABLES

Posted on Dec 7, 2018 in Hiroko's Blog

      You may have tried shio-koji recipe which I have posted on June 12, 2012. I have been making it in this way until one day I found the fantastic short-cut way of making of this version from a Japanese cookbook written by Takako Nakamura. She has developed a super quick shio-koji recipe, which I call it Super-quick Shio-koji. Super-quick Shio-koji takes only 1 hour to make; the old technique takes, as you have done it, for 10 days during winter time. It...

Read More

KYUSHU WITH HIROKO 2018

Posted on Dec 7, 2018 in Hiroko's Blog

        Kyushu with Hiroko 2018 with full 9 participants finished a grand tour with great satisfaction. Please click the below link to see the collection of photos and video. Activities varied from a special Buddhism service in Kunisaki Peninsula where they this year celebrates 1300th year Rokugo Manzan religious culture, to a Chinese cooking class, plunging in deep Onsen culture everywhere we went, a hike at Mt. Aso, a small boat ride in Kuma River,...

Read More