Many years ago while I was living in Japan I took a class to learn how to make home made udon at a class that was organized by one of the major Japanese flour companies. All of the attendees were serious women of all different ages. We all donned crisp white aprons and white head covers. Today such classes are filled with male attendees, so the time have certainly changed. After the class I rushed
Monday, March 1, 2010 - Tuesday, March 2, 2010
ENGLISH
JETRO Event
DAY 1: Monday, March 1, 2010 13:00pm - 13:45pm
World of Koji – The Secret of Japanese Fermented Products
Presented by Toni Robertson, Executive Chef, Mandarin Oriental New York
Hiroko Shimbo, Hiroko’s Kitchen, LLC
This seminar introduces and explains shoyu (soy sauce), su (rice vinegar) and miso (soybean paste) in depth. All of these are based on the magical action of essential koji mold. The production process for artisan miso, koji’s role in fermentation, umami in fermented products, the healthful aspect of products are all presented. The seminar includes demonstrations illustrating the uses of shoyu, su and miso in traditional Japanese preparations and in creative new ways in American kitchens. Sample tasting follows.
DAY 2: Tuesday, March 2, 2010 13:00pm - 13:45pm
Umami in Kombu (kelp) and Other Food Products
Presented by George Mendes, Owner Chef, Aldea Restaurant
Hiroko Shimbo, Hiroko’s Kitchen, LLC.
This seminar defines and presents the famous “fifth flavor” umami found in kombu and in other food products. The audience will see the traditional kelp harvest and drying production process. The seminar also introduces varieties of kelps and their individual flavor profiles. Demonstrations illustrate the preparation of kelp stock and the use of kelp in creative new ways as a natural flavor enhancer in American kitchens. Sample tasting follows.
Toni Robertson
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George Mendes
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Hiroko Shimbo
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Jacob K. Javits Convention Center, Demonstation Theater, Booth #1957
655 West 34th St.
New York, NY 10001
This appliance promises that you can prepare and enjoy steamed foods. Steaming is one of the healthiest cooking techniques, but requires a proper steamer and careful attention to preparation. Done in the wrong cookware or with improper technique, everything becomes so bad - mushy, tasteless. In the photo you can see my professional Japanese stainless steel steamer.
What a fun, easy to use and convenient piece of cookware the new Zojirushi’s Gourmet d’Expert Electric Skillet is. I have steamed mussles (after mussles are done, I removed them and heated tomato sauce in the same skillet), fish and vegetables, and grilled wagyu beef steak (raised in America), pork chops and chicken with the very handy, easy to use and flexible applicance. Flexibility does not usually come with Japanese way of thinking and products, so this is a big thing. Judith Jones, my editor of The Sushi Experience, enjoyed cooking sukiyaki (thinly sliced beef and vegetables cooked together with a little sugar, sake, shoyu and water) in this skillet with me the other day, and she was in the heaven.
Please join us at Japanese cooking seminars at International Restaurant and Foodservice Show on March 1st and 2nd. The details are http://www.jetro.org/index.php?option=com_events_jetro&task=view&content=detail&event_id=409&Itemid=200
Hiroko
This icho-imo yam is incredibly enormously gooey when it is grated. Look at and compare these two photos. Well, in fact, both may look a little weird to you.
Taken by Dan Schumacher at American Masara. You hear the voice of Dan, Suvir Saran and Hiroko.
I have introduced you nagaimo yam in my previous okonomiyaki blog - it is the long potato-like vegetable that becomes watery-slimy when grated. In this photo you cann see here a very fresh, whole nagaimo yam. Looks like a baseball bat. The skin is thin and rough. The cut surface shows moist, wet and somewhat bubbly appearance.
After taking mochi cakes out of the plastic package, I left them on a plate to dry them out completely. It took nine days. Today I used a small mallet and crumbled them.
Instead of deep-frying them, I tossed mochi pieces with little olive oil and baked in the oven. The result was great - crisp, golden yet light.
2 ounce mochi pieces (completely dried)
1 1/2 tablespoon olive oil or other cooking oil
Sea salt, freshly ground pepper
Place the rice cake crumbles in a bowl and toss them with the cooking oil. Place the crumbles on a cookie sheet and bake them in a heated oven (400 degree F) until plump and golden. Remove the rice cake crumbles from the oven and toss with the sea salt and ground pepper.
Today I unpacked rice cake from the package and prepared rice cake soup, oshiruko. 
This is Buzz showing off how gooey the mochi is. He says he is happy to keep this ritual just once a year.
