Thank you for The New York Mutual Trading for donating us the fine quality ingredients for the demo. For those who are looking for Japanese knives, cooking instruments, serving bowls and plates, and ingredients, visit Japanese Culinary Center at 711 3rd Avenue, NYC, www.japaneseculinarycenter.com. After the visit have a lunch or dinner at Aburiya Kinnosuke, a Japanese Izakaya restaurant. One of the best Japanese meals in the town.

I will be teaching a week long Japanese cooking course – July 19 through 23rd (includes weekend) at International Culinary Center. Chef Masato Shimizu of 15 East and Chef Jiro Iita of Aburiya Kinnosuke are the guests chefs. Please sign up the course and join us for a informative, fun and delicious Japanese week. The classes are hands-on.
Visit www.internationalculinarycenter.com or call 888-324-2433!

NY 888.324.2433CA 866.318.2433Live ChatRequest a Call/More InformationStudy in New York
“BEST VOCATIONAL COOKING SCHOOL”
International Association of Culinary Professionals

Come learn the kitchen skills and the philosophy behind Japanese cooking in this 25-hour intensive course that will give you the know-how to make a variety of delicious, seasonally driven dishes. Get acquainted with Japanese ingredients and flavors, and discover how to use traditional water and fire cooking techniques (blanching, steaming, braising) to prepare tasty and extremely healthful meals.

You will leave knowing your kombu dashi from your kaeshi, how to cook with seaweeds and rice, how to prepare your own sushi, sashimi, tempura, udon, and more.

Course Instructor
Hiroko Shimbo is a chef-consultant for restaurants and food companies, trained sushi chef, cookbook author, writer, blogger, and instructor based in New York City. She is considered an authority on Japanese cuisine worldwide. Through her company, Hiroko’s Kitchen, she has also developed recipes for PF Chang, Ruth’s Chris, and University dining companies.

25 hours – $1,495

Daytime Schedules
Thursday through Monday
5 sessions over 2 weeks
Begins: July 19, 2012
Ends: July 23, 2012
Class time: 9:00am-2:00pm

Tuition Includes
Application fee
Uniform
Tool kit
Books and supplies

Apply Now
Check back frequently to see new start dates or contact us at 888.324.2433. http://www.internationalculinarycenter.com/courses/ny/cul/amat/essentials_of_japanese_cuisine

All demonstrations are open to students and alumni and are held from 3:30pm-5:30pm in the International Culinary Theater on the second floor. Schedules are subject to change. View the events calendar on my.internationalculinarycenter.com for the most up-to-the-minute information.

Tuesday, May 15: Hiroko Shimbo, Chef and Author, Hiroko’s Kitchen

Topic: Seasonal Flavors in Kaiseki Cuisine

The Japanese formal dinner, Kaiseki meal, consists of small portions of several dishes served sequentially. The preparation and serving of the Kaiseki meal are based on specific philosophy and rules, which were established over 500 years ago.

In this demonstration, Chef Shimbo introduces the Kaiseki meal and discusses how to build the balanced flavor, texture, temperature, and nutrients throughout the meal. The use of seasonal ingredients and varied preparation techniques are also discussed. Demonstrated dishes include: fava bean kuzu dofu – in lime case, Tai Sea Bream and egg yolk nigiri, and fish noodle soup.

Chef Bio: Hiroko Shimbo is an authority of Japanese cooking in America. Hiroko started her business in Tokyo, Japan. Since 1999 her base of operation has been in New York. Hiroko is a chef-consultant and chef-instructor and work with restaurant and food service industries, and professional cooking schools. The recent restaurant project was to create authentic Japanese curry restaurant, Kare-ken, in San Francisco. The companies with which Hiroko worked and is working includes New York Mutual Trding Company, Zojirushi America, JETRO (Japanese Government Organization), AVI Foodsystems, Uniliver, UMass Dining, PF Chang’s China Bistro and Ruth’s Chris Steak House. Hiroko teaches twice a year intensive, hands-on, one week basic Japanese cooking course, Essentials of Japanese Cuisine, at French Culinary Institute/International Culinary Center in New York City. Hiroko is a frequent chef guest at World of Flavors Conference at Culinary Institute of America, Greystone, California.

Hiroko writes cookbooks. Two of her award-winning books, The Japanese Kitchen and The Sushi Experience, are highly rated among chefs and consumers. Hiroko’s third book is on its way (publication, fall of 2012).

Bamboo shoot grows in amazing speed. After sending forth its shoots in early spring it can grow up to a foot in a single night. During early summer of raining season the speed of growth even accelerates. As the tree grows it sheds its husk one after another. Farmers, who collect the husks, carefully dry them first in the sun; soak them in water to soften the husks and stretches; dry them again and thoroughly wipe to remove any alien object.

On my next trip to Japan I will buy a bundle of bamboo husks for use in my kitchen.

Here is the photo of the heart of palm which I had in Bogota. You can find the photo of grilled bamboo shoot which I have recently enjoyed at Kyoya in my previous blog, Chef Sono’s Accomplishment. Heart of Palm and bamboo shoot have similar characteristics. After the harvest they must be consumed as soon as possible – within a day or two is the best. Or, they are cooked and canned or bottled.

Came back from the Platinum Ohio event at Mout Union College. This educational and fun event is organized every spring by AVI Fresh. Five groups of five students – finalists – from Mount Union, Hiram, Kenyon, Malone, Tiffin College competed to cook up the best tasting and best presented meals for us, the judges. Students are required to used a “mystery” ingredient in all three dishes, including dessert. This year’s mystery ingredient was shrimp (shrimp in dessert???). This is my second year to be as a judge. Students come to the school without much information about the ingredients in the pantry as well. Students are given 90 minutes to collaborate and produce one appetizer, one main and one dessert. In this short and very pressed period the students produces quite creative, sometimes outstanding dishes. Here are some photos of the dishes which impressed me greatly.

Before the student’s contest, I did demonstration on shrimp noodles. Mixing the shrimp and white fish and piped it out into 1/8th inch thin noodles. I mixed the shrimp noodles with some soba noodles and topped with shrimp kakiage pancake. Everyone enjoyed it! Tim, thank you for your assistance during the demonstration.

In conjunction with my third book publication, Hiroko’s American Kitchen, I and Chef Sono will offer a cooking demonstration class at Macy’s De Gustibus on November 12th. We are excited this opportunity and are looking forward to seeing you there!