Hiroko’s Kitchen | Blog

Flounder is covered in very tiny scales, so scaling this fish requires a different technique, called, kokehiki, for which I use a very well sharpened yanagiba knife. Scaling is easier when the body of the fish is moist…that is, when fish is fresh and bathed in its natural moisture. Here I have a photo of Executive Sushi Chef Masato of 15 East demonstrating us how to do it properly. Other photos shows students working in very serious manner. The important tip of kokehiki is that you remove only thin layer of scale (thin paper like) but not the thin skin beneath. David is holding and showing his fish’s back after scaling both sides of the fish. You can tell that he is not happy with this result. You can see lots of patches of skin-removed areas. After they filleted the scaled fish, skinned it and cut it into sushi and sashimi slices for later sushi and sashimi use.

Another whole fish the students challenged was saba (mackerel). After filleting we cured it in salt and vinegar for preparation of saba no bozushi (pressed mackerel sushi).

We finished our last class with practice of nigirizushi rice balls (you can see the varieties!) and making of our own nigirizushi. Now we all know why good sushi is expensive – a chef has to start with fish which has very good quality; quality fish has to be handled by quality, experienced chef…Otherwise, there is no quality, delicious sushi.

The Essentials of Japanese Cuisine Course is approaching. The dates of the course is October 5th, 6th, 7th, 10th, and 11th, 2011. This 25-hour intensive course is designed to give students a strong foundation in the essential techniques and theories behind Japanese cooking. Students will become familiar with various ingredients, flavors and cooking methods common to Japanese cuisine.

Session 1 (5 hours)
• The role of Kombu, Fish Flakes, Shoyu and Mirin
• Techniques of making Dashi and Kaeshi
• Preparing Udon
• Knife Sharpening

Session 2 (5 hours)
• Understanding Rice and Miso varieties
• Grilling
• Miso Soup
• Rice dish

Session 3 (5 hours)
• Understanding Braising and Simmering
• Identifying and using Sake, Sea Salts, and Seaweeds
• Preparing flavored Rice with Vegetables and Protein
• Presenting prepared dishes
Session 4 (5 hours)
• The history of Sushi in Japan and America
• Key Sushi ingredients
• Preparing Sushi Rice, Pickled Ginger, Sushi-dipping Shoyu, and rolled Omelet
• Preparing Rolls, including traditional, inside out, and thick rolls
• Presenting prepared dishes

Session 5 (5 hours)
• The history of Nigirizushi and Sashimi
• Understanding Fish for raw consumption
• Hygiene for Nigirizushi and Sashimi preparation
• Filleting whole Fish, cutting fish for Sashimi, and slicing Sushi with Japanese knives
• Preparing and presenting Nigirizushi and Sashimi platters
Visit www.frenchculinary.com. You will find the registration site under FUN CLASSES. Hiroko

International Culinary Center (FCI) is offering additional Essentials of Japanese Cuisine in October. The dates are October 5th, 6th, 7th (Wed, Thurs, Frid), and 10th and 11th (Mon., Wed). If you are not registered yet, I highly recommend it! Here are some of the previous students comments on what did theylike the couse. Thank you very much for giving us a good reaction. Without chef Jiro of Aburiya and chef Masato of 15 East I could not accomplish to this high level. Thank you for the chefs!!! ;

- The amount of information covered and teaching style of chef Hiroko Shimbo
- EVERYTHING! I have taken courses at the CIA including some of the boot camps and I was delighted at how much I learned from Hiroko. She is amazing. I particularly loved the guest instructors.
- Learning or relearning techniques – history – making friends.
- The class size was perfect. I appreciated learning some of the science behind a particular technique or cooking method as well as its cultural significance. Chef Hiroko’s wealth of knowledge and talent was a true inspiration and I was honored to spend a week learning from her. In that short amount of time, I learned a number of skills I never imagined I would be able to successfully perform. It was also a wonderful opportunity to learn from 2 other talented Japanese chefs in the city. I am now much more confident in my Japanese cooking skills, which was my main goal.

We look forward to having you in October!
Hiroko, Jiro and Masato

Here are some of the photos from my Basic Sushi Class.  Farryn Weiner, a very successful travel writer and blogger, who attended my sushi class at at International Culinary Center (ICC), NYC, last Friday took them and shared with me so that I can post them on my blog.    Please visit http://www.jetsetfarryn.com/post/3052963888/manic-month.   Farryn is every place even on a private jet travelling….

Ramen and Gyoza class at ICC

Please join me at my next Sushi and Sashimi class (March 4th) and Basic sushi class (April 1st ) at ICC.

Making the gyoza dough

Farryn is making miso sauce for her ramen

This is our Chashu pork

Two color gyoza - pork and vegetarian

Delicious Ramen for slurp!

Ramen

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Hiroko’s Essential Japanese Cooking Courseis running next year at International Culinary Center (ICC)/ French Culinary Institute (FCI)!  Anyone who wishes to learn the art of Japanese cooking to a thorough extent should join my Essential Japanese Cookuign Course at ICC/FCI in New York in July and October, 2011.  The course consists of five consecutive days of classes.  (more…)

Mark a calender to join my “Ramen and Gyoza” cooking class at International Culinary Center (www.internationalculinarycenter.com) in French Culinary Institute that will be held on October 24th (Saturday).   Please check the site for further information.  A perfect bowl of ramen to me means that every component in the

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Jeremiah is an accomplished, charming chef, now working as a sous chef at International Culinary Center (ICC).  The other day when I was prepping at the kitchen of ICC for my class, Jeremiah kindly fed me with his (more…)