Evolution happened to sushi. When sushi arrived to America, new ingredients joined in the American sushi kitchen. Avocado, cream cheese, smoked salmon, tempura shrimp,…few to name. The technique of making a roll has also changed. In order to satisfy American customers who are unfamiliar with black sheet of nori, inside-out roll was born. Now what is happening to Okonomiyaki is worth to pay an attention. I have Okonomiyaki recipes in my two books; The Japanese Kitchen...
Read MoreThis Coming Sat. Free Fish Demo and Tasting at Grand Army Plaza
Please join me at Grand Army Plaza Greenmarket (Prospect Park West & Flatbush Avenue, Brooklyn) this coming Saturday, September 20th, from 11:00am to 2:00pm for additional seafood filleting and cooking demonstration (https://www.grownyc.org/greenmarket/brooklyn-grand-army-plaza) Stephanie Villani of Blue Moon Fish Co, from Mattituck, NY, will join me. Stephanie and her husband, Alex, sell the freshest, locally caught fish at Greenmarket in New York City. I am a great...
Read MoreMeaty, Sweet Wild Steamed Porgy with Japanese Flavors
Thank you very much for visiting our booth – Union Square Greenmarket Fish Filleting Demo at Union Square Greenmarket yesterday. What a gorgeous sunny day we had! Today, it is raining and cold again. Glad that you have enjoyed watching my porgy filleting demo, and tasting the steamed porgy with three different sauces. All of you liked its meaty texture and sweet flavor of the fish. According to Stephanie of Blue Moon porgy is abundant in our water, so we should enjoy...
Read MoreSustainable Seafood Week, NYC, May 6-11
This is the week to learn about sustainable seafood. Please visit the below site and choose whichever events you want to participate! https://www.sustainableseafoodweeknyc.com/ You will find my event with Stephanie Villani of Blue Moon there. Union Square Greenmarket Fish Filleting Demo Hiroko Shimbo, author of The Sushi Experience and Hiroko’s American Kitchen, will demonstrate how Japanese culinary techniques can be applied to the seafood available in our region. She’ll...
Read MoreMany Times Requested
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...
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