AZUKI GOHAN (Rice cooked with Azuki beans)

Posted on Nov 6, 2018 in Hiroko's Blog

The color of this azuki gohan displays a mellow but very elegant red hue. It consists of rice cooked with azuki (sometimes spelled “adzuki”) beans.  Because of its attractive color azuki gohan is considered a good luck meal item and is served at auspicious occasions in Japan. Azuki beans are rich in minerals including magnesium, potassium, zinc and iron. They are also rich in protein, B vitamins and soluble dietary fibers. It is clinically proven that azuki has antioxidant,...

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Posted on Nov 6, 2018 in Hiroko's Blog, Recipes

FORAGING IN NEW YORK CITY: Gingko nuts are DELICIOUS! Here female gingko trees (there are male and female gingko trees) drop their mature fruit onto the sidewalks, streets and parks from the beginning of November through the end of the month. Every year the timing is a bit different, though. Most of the fruits which hit the ground break and expose its flesh inside. The flesh releases a very strong disagreeable smell.  But this hideous smell is not the issue here. The...

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Japan Tour: Kyushu with Hiroko 2019

Posted on Sep 28, 2018 in Hiroko's Blog

Announcement of Kyushu with Hiroko 2019: Now it is the time to announce the Kyushu with Hiroko November 3-14, 2019. This is the second Kyushu tour to be offered and conducted by Hiroko; It is designed expressly to accommodate those who expressed interest in the 2018 tour, but because of scheduling issues could not join, and for those who have not previously been acquainted with this unique travel, educational and thoroughly enjoyable experience. The 2018 tour is fully...

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O-Chazuke, A Unique Rice Dish

Posted on Jul 30, 2018 in Hiroko's Blog

‘Cha-zuke’ (the ‘O’ is an honorific) literally means cooked rice served in brewed liquid tea. It is a rice dish in which hot water, hot brewed tea or hot flavored dashi stock (Japanese stock) is poured over cooked rice in a rice bowl. Cha-zuke was born out of necessity because in the past during hard times we did not to waste cooked rice. Also, the hot liquid helped to revive old and tired long-stored cooked rice. You may have enjoyed a variant of this dish, onigiri...

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Summer Fancy Food Show, NYC, 2018

Posted on Jul 5, 2018 in Hiroko's Blog

Snacks and snacks packed in fun and colorful packages, snacks on-the-go, candies, sauces for snacks….. Are we heading to a completely no-cooking wonderland? At the 2018 Summer Fancy Show I was amazed at how much the products scene has changed. Cooking sauces or basic cooking ingredients have shrunk to 10% of total products introduced at the Show. I enjoy cooking to nurture my body, health and soul as my 91 years old mother still does in Tokyo (well she cooks 3-4 days a week...

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Smudged Delicious Wild Dandelion

Posted on May 31, 2018 in Hiroko's Blog

Eating along with the season is my motto. I purchased the first-of-the-year wild dandelion at the Union Square Market here in NYC! It is one the first local greens to show up at the farmers’market in spring. Wild dandelion has noticeable bitterness and astringency that is ubiquitous in many early spring wild, mountain and field plants and vegetables. Dandelion is rich in Vitamin A, iron, calcium, Vitamin K and potassium. My winterized body that had been fueled by many root...

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