Hiroko’s Kitchen | Blog

This is what you enjoy in Japan when you wake up on January 1st and for the following two days. This is Osechi ryori, the New Year’s feast that has been diligently prepared during the final week of December. The photos shown here are dishes that were prepared by my sister, Keiko Arakawa in Tokyo, Japan. (more…)

I found fairly large size shrimp ( 12 to 15 pieces per pound; not head-on; farmed in Vietnam, frozen, and defrosted) at my neighbourhood Whole Food store. It was pricy at (more…)

Today, December 31, is Omisoka, New Year’s Eve. I am going to include a soba noodle dish as part of our end-of-the year meal tonight as…… (more…)

My favorite salt, Suzu-shio, is made by a very unique process. The collected salt water is sprayed over a bamboo curtain that looks like the…… (more…)

I almost forget to post this recipe! Here you are the delicious venison dish for you. I am going to prepare it this coming weekend….and serve it with Spanish red wine made of Garnacha grape.

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Salt is an essential nutrient, but over consumption of it is linked to several health risks such as high blood pressure. Most salt in our diet comes….

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Rosa’s simple but flavorful tomato soup was followed by another straight-forward but very aromatic venison dish which was prepared in a way thatI never tasted before. 

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