Fish Quick Lesson: Benefit of Filleting a Whole Fish

Posted on Sep 30, 2016 in Hiroko's Blog, Recipes

Meal kit delivery service market is going to generate $1.5 billion in sales this year. I am not yet or never be converted to that camp. Going to the food store and farmers market and being exposed to seasonally changing produce and fish, selecting and purchasing them for the meals is so important part of my life that no excuse gets into my way not doing it. Especially, fish quality matters me a lot, so I have to do the shopping. Every early Wednesday morning, except when I...

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Why I Use Suzushio Sea Salt

Posted on Sep 8, 2016 in Hiroko's Blog

Here is my latest Zesterdaily.com contribution. Enjoy the piece and the quality of good sea salt. https://zesterdaily.com/world-wrecipe/capturing-mineral-rich-sea-salts-perfection-is-real-work/...

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‘Shun’, Herring, Spring

Posted on May 11, 2016 in Hiroko's Blog, Recipes

                    Japanese cuisine emphasizes the use of seasonal ingredients. We call ingredients in season “Shun” . In Japan seasonal ingredients are not limited to just vegetables, which may be the case here in America. We love to enjoy seasonal seafood harvested in different parts of Japanese water. I, however, admit that the consumer’s awareness of seasonal seafood has been changing. Today most of...

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Unrolled Ro-ru Kyabetsu

Posted on Mar 28, 2016 in Hiroko's Blog, Recipes

The other day Dorothy Cann Hamilton, the founder and CEO of International Culinary Center, invited me to her popular radio show, Chef’s Story, on Heritage Radio. “What was your favorite mother’s dinner when you were grown up?” “Rolled cabbage” It took half a second to answer this question. “My mother also made a delicious rolled cabbage! What’s going on here!”, Dorothy replied. When the interview airs, I will post it....

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How Many is Sufficent?

Posted on Feb 14, 2016 in Hiroko's Blog

From time to time while eating dinner (which I prepared) I count how many different ingredients are in my dinner dishes. It has become a custom to do this. My mother planted ‘counting’ seeds in me. Rice, fish, broccoli, cabbage, carrot, rutabaga, fennel bulb, onion, wakame, fried tofu, scallion…. I write down the number; then, I go back to my breakfast and lunch in order to get the total number of ingredients, which I have consumed, in that particular day....

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