Books by Hiroko
I enjoy vegetable tempura from time to time…My friend, Suvir Saran (a charming, skilled and successful chef, consultant and cookbook author), told me that his experiences eating tempura at Japanese restaurants have not been satisfactory. He has found that the dough is…. (more…)
Crisp, small and colorful radishes are abundant starting theÂ
beginning of summer at the Union Square Green Market here in New York City.  “What do you do with them?â€
I have often been asked when I am sorting through the bunches for my purchase. After taking them backÂ
to my kitchen I thoroughly rinse them in a large bowl of cold tap water, changing the water several times.
