NIZAKANA WITH FLOUNDER, SALMON OR POMPANO THIS WINTER

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

There is a Japanese technique which may be new to you in this recipe. Taking this special step is necessary in order to produce clean and delicious flavor in the prepared dish. The technique is called Shimofuri, which literally means ‘frost-covering’. In this technique we first blanch scaled and cleaned fish in hot water in a pot until the surface turns white resembling frost. Then carefully cool and rinse the fish in a bowl of cold water with tap water running into it. By...

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GINGKO NUTS/ Gin’nan

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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SUPER DRINK: HOME-MADE AMAZAKE

Posted on May 21, 2018 in Hiroko's Blog, Recipes

Coconut Water, Kombucha, Aloe Drink, Ann Migo, Kovita in bottles…. the new super drink list goes on and on. I have something new for you. It is amazake. And it is home-made amazake that you can easily prepare. Amazake literally means ‘sweet sake’, but it has nothing to do with sake (rice wine). Amazake does not contain alcohol. Amazake is a naturally sweet rice drink. Amazake is a power house packed with nutrients. Have you ever had in your life experienced an intravenous...

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Sawara Yuan-yaki

Posted on Feb 27, 2018 in Hiroko's Blog, Recipes

Sawara can be enjoyed in many preparations including Teri-yaki, shio-yaki (salt grilled), saikyo-miso yaki and yuan-yaki.  All are variations on grilling. “yaki” means grill. Here is my favorite yuan-yaki recipe: For yuan marinade mix mirin, sake, usukuchi shoyu (light colored soy sauce), koikuchi shoyu (all-purpose soy sauce) in 1.5 : 0.5: 0.8: 0.1 proportions in a bowl. Add 2 slices of yuzu citrus fruit or lemon if yuzu is unavailable. Marinate the sawara pieces for 15 to...

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Sukiyaki is Our New Favorite

Posted on Feb 9, 2018 in Hiroko's Blog, Recipes

Here is the preparation of the always popular sukiyaki dish. As I have mentioned before, prepping nabemono dinner (in this case a sukiyaki dinner) in your kitchen is super quick and easy. It requires cutting of certain raw ingredients, and blanching (quick simmering) some ingredients as necessary. This sukiyaki recipe is Tokyo style. Sliced beef and vegetables are cooked in flavorful ‘warishita’ sauce. The vegetable, including shirataki noodles (made of konnyaku, taro root...

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Wholesome Vegetables: Welcome Kohlarbi!

Posted on Dec 7, 2017 in Hiroko's Blog, Recipes

Are you looking for more vegetables to add to your diet? Forget about processed vegetable protein products or other similar items. To me they are just another form of processed foods. Today most people are getting rid of them from their diet. Why don’t we enjoy vegetables as wholesome ingredients, just as they are? Starting two weeks ago I began to notice at the Farmer’s Market here in Union Square that my favorite winter vegetable, kohlrabi is back. To tell the truth I did...

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