Hiroko’s Kitchen | Blog

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 recently gave a lecture demonstration on miso and misoshiru (miso soup) at the New York Mutual Trading Company at the Japanese Restaurant Show in New York City. Let me share with you …

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