Hiroko’s Kitchen | Blog

I took the group to Hiroshima-style okonomiyaki (Japanese pancake) restaurant for lunch after our memorable nigiri-zushi breakfast. We sat at the counter bar at the restaurant as we did at the sushi restaurant, and watched the chefs preparing our okonomiyaki on a large, heated steel griddle. Everyone in my group made sure that they would not miss any step of making of it. The piled up julienned cabbage’s freshness from the beginning of cooking impressed the group. After the layer of cabbage and thin crepe was placed on top of lightly sautéed ramen noodles, chefs broke eggs on the side of half-finished okonomiyaki on the griddle. “Wow! Look at the plump and tall egg yolk.” “Freshest eggs!” Finally the finished okonomiyaki, painted with silky brown sauce, were delivered to each of us and we savored each bite of it. Japanese meal not just satisfy our hunger, but entertains our five senses.

Suvir and Charlie keep over one hundred chickens at their place, American Masala Farm up in Hebron, NY.  Brown ones, spotted ones, snow white ones, sleek black ones and one with an impressive hairdo.  They are beautiful creature.  Each variety lays eggs in different size, shape and color.  It is said that the average

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