When I wrote The Japanese Kitchen 14 years ago, introducing chawanmushi, a savory custard, to Americans, who were grown up with sweet custard, was challenging. Today Chawanmushi’s delicateness in flavor, texture and appearance is appealing to Americans. Instructing Essentials of Japanese Cuisine Course at InternationalCulinaryCenter, NYC, reached to the third year this year. The course covers many areas of Japanese cuisine, including philosophy and preparation...
Read MoreProud of My Step-Daughter
During last holiday season we visited my step-son, David, and his family, Kelly and Chloe in Los Angeles. Kelly, my step-daughter, was eager to learn several recipes from Hiroko’s American Kitchen. We decided to make one basic broth and one basic sauce – kelp stock and White Sumiso Sauce. Kelly was surprised that making of these basics is so simple and easy. OK, I should make a tape of it so that anyone can watch and follow. Anyway, we had a good start. Then,...
Read MoreAt Cook’s Warehouse, January 2014
I am returning to Cook’s Warehouse Next Year! January 28 and 29, 2014. Cook’s Warehouse is a fabulous cooking equipments and cooking school store in Atlanta. The owner Mary Moore makes sure to offer everyone every excuse to enjoy and cook delicious meals at home every night. I love that and respect her business very much. Here is the information about my classes at Cook’s Warehouse. The recipes are from Hiroko’s American Kitchen, my latest book and...
Read MorePreserve Cultural Ritual or Sustain Marine Resource
I bought locally caught herring from the fishmonger, Blue Moon, last Wednesday. Since Blue Moon won’t come back to the Greenmarket until next April I purchased extra herrings and porgy to freeze them for later consumption. I cleaned and filleted the fish, salted them a bit and placed them in plastic bags for storage. While filleting the herring I was thinking of herring roe – a must have New year food item. None of my fish had roe. It is anyway too early for...
Read MoreQuick Daikon Recipes
Freezing winter is really in the Union Square Greeenmarket. Before the vendors disappear enjoy the daikon recipes (below) with locally grown root. 1. Quick Daikon Pickles Cut daikon into 1/4-inch square x 3-inch long strips. Toss the daikon strips in a bowl with 2% of salt to the weight of daikon, and leave it for 10 minutes. Quickly rinse the salted daikon in a sieve. Drain and squeeze the strips and transfer it to a dry bowl. Toss the daikon with a mixture of rice...
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