Hiroko’s Kitchen | Blog

When the hot and sticky summer approaches, Chinese-style restaurants across Japan begin to carry on their menus a special summer ramen noodle dish called hiyashi chuka-soba.   The noodles are served cold with various toppings, and bathed in a refreshing sauce flavored with rice vinegar and sesame oil.  This is one of the dishes which I taught at Battenkill Cooking School in Salem, NY, last Saturday, and everyone LOVE IT! (more…)

Upon receiving my request for my mother’s delicious beef tongue stew recipe my Mom with a help with my sister, Yoko, produced the dish after many years of not making it since I left home.  My Mom had an

excellent excuse to make her beloved beef tongue stew again.  Buzz, my husband, who currently staying in

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My friend, Matt, asked me to do some rice cooking experiment – cooking long grain Indian Basmati rice and medium grain Arborio rice in my high-tech IH. I did all measuring in a plastic measuring cup which comes with a rice cooker.  I rinsed rice (even arborio rice) before adding to the rice cooker, but,…. (more…)

Sumiso is vinegar flavored, mellow-sweet miso sauce.  It goes very well with quickly blanched or even raw ramps which is packed with pleasant garlicky flavor.

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I had a request for bamboo shoot rice recipe. Here you are. Enjoy! (more…)

This is an additional recipe from CIA Conference. This is a healthy, new style sushi. I cook brown rice, dark red rice and black quinoa together for the sushi rice. Quinoa is a super grain because of its nutritional (more…)

This is the soba noodle recipe which I presented at the CIA Greystone Conference, and want to share with you.  The way how we flavor and serve soba noodles in Japan is little intimidating to the majority of Americans – for cold soba you dip the cold noodles in strongly flavored, cold sauce and eat them by (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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I return to Spain once a year around November to teach Japanese cooking classes. My stay this year started (more…)

Today I want to tell you about some of my favorite miso. The darker one on the left is kidaru jukusei mugi miso from Fundokin Company. It is a dark, barley miso. The lighter one on the right is sweet, white kojimiso from …….

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