Hiroko is widely recognized as an expert on Japanese cuisine. Hiroko is a visiting chef-instructor at professional cooking schools and vocational cooking schools, a consulting chef to the restaurant and food service industries, cookbook author and freelance writer based in the United States since 1999.

Hiroko's restaurant consulting project was to create an authentic Japanese curry restaurant, Kare-ken, in San Francisco, and temaki hand-roll restaurant in New York City. Other past projects include: AVI Foodsystems, Bon Appetit Management, The IngredientFinder.com, Toyota (Bogota, Colombia), Bogota Wine & Food Festival, Food & Wine South Beach, Zojirushi America, JETRO (Japanese Government Organization), Bon Appetit and Saveur, New York Mutual Trading Company, PF Chang's China Bistro, True World Food, UMass Dining, Uniliver and Ruth's Chris Steak House.

Twice a year Hiroko teaches an intensive, hands-on, one-week basic Japanese cooking course, Essentials of Japanese Cuisine, at International Culinary Center in New York City. Hiroko has also worked with numerous avocational cooking schools across the country and Europe.

Hiroko is a frequent chef guest at The World of Flavors Conference at the Culinary Institute of America in Greystone, Calif.

Hiroko has written three cookbooks. Her first two award-winning books, "The Japanese Kitchen" (Harvard Common Press, 2000) -- IACP Finalists, Food & Wine magazine Best of The Best, and Cooking Light magazine Top 100 Cookbook of the Last 25 Years -- and "The Sushi Experience" (Knopf, 2006) -- James Beard Foundation Finalist, are considered primers on Japanese cuisine and continue to attract professional chefs and home cooks.

Her most recent book, "Hiroko's American Kitchen: Cooking with Japanese Flavors" (Andrews McMeel 2012) has recently won IACP Cookbook Award 2013 under American Category. "Hiroko's American Kitchen" offers an entirely new perspective on Japanese cooking. Rather than teaching how to cook authentic Japanese cuisine, she focuses on integrating Japanese flavors, cooking techniques and staples onto the North American table.

Hiroko's new line of her sauces will be introduced in early summer, 2014.

Hiroko is a member of International Association of Culinary Professionals and Les Dames d'Escoffier New York chapter.

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‘Cut Off’ The Old Year With Japanese Soba Noodles Image

After moving to the United States, I was fascinated and eventually hooked by the way Americans welcome the new year. There were New Year’s Eve parties peppered with all kinds of excitement: sexy dresses, endless champagne, playful party props, dancing, counting down the seconds and kissing whomever is near while listening to “Auld Lang Syne.” None of these elements — except counting down the seconds — exist in our Japanese tradition. I was brought up in a culture in which welcoming the new year is a spiritually refreshing traditional event, packed with ancient superstitions and customs, that extends from the end of the old year into the first three days of the new.

In Japan, New Year’s Eve is as important as Christmas Day in Western countries. It is a solemn moment for us to reflect on ourselves, looking back at the past year. What kinds of sins and mistakes did we commit? Did we do anything especially good? By identifying these elements, we try not to carry bad luck into the new year. We also try to complete unfinished tasks. The new year must be a fresh start, without unwanted baggage from the old year. During this period in the Shinto religion, we observe a change in the god of the year. At the end of the year, we express thanks to the departing god for protection during the past year. On the first of January, we welcome a new god and ask for his favor in the new year.

Nearly all the Japanese population eats soba (buckwheat noodles) on New Year’s Eve. This is one of the superstitions involving new year culinary traditions. When you visit Japan at this time of the year you see signs at restaurants and food stores, many of them written on handmade washi paper with bold ink brush strokes, notifying customers that they will offer Toshikoshi soba, the buckwheat noodles especially eaten on Dec. 31. Toshikoshi soba itself is really nothing special as a dish. It is actually the same soba noodles consumed during the rest of the year.

The tradition of eating soba at the end of each year goes back to the latter part of the Edo period (1600-1868). Because buckwheat flour does not have gluten, the cooked noodles break apart easily. Hence, our superstitious ancestors concluded that eating soba at the end of the year helps to cut off bad luck and bad omens that plagued us during the old year.

If you want to test this superstition or at least participate in a delicious tradition, here is one important reminder: You need soba noodles made from 100 percent buckwheat flour. Japanese and Asian stores in America, and even some American ones, carry soba noodles, but many of them are made from a combination of buckwheat and other flours. These noodles won’t break so easily, so they won’t separate you from last year’s bad luck!

Soba meets its match

Tempura is a perfect accompaniment to soba. My mother prepared a feast at the end of every year, but simple soba noodles with shrimp tempura were the highlight of the meal. The live shrimp were sent to us by one of my father’s patients as a thank-you gift on Dec. 31 for as long for as I can remember. After eating the tempura and soba, all of us were certain of a very healthy, good year.

After the meal, close to midnight, we would head to the nearby Buddhist temple, where the priests performed a special service welcoming the new year for the community. A large bonfire, created for the warmth and for burning old talismans and any unwanted documents from the past, brightened up dark, cold environment. As we watch the fire and listened to the temple bell tolling 108 times, our past sins and errors were dispelled so we could to welcome the fresh start for the new year. People quietly greeted each other with “Omedeto gozaimasu” (Happy New Year), and the voices and people soon disappeared into the dark in every direction. Each headed to enjoy brief sleep before the next morning’s pilgrimage to a Shinto shrine to make the new year offering and prayers. This was followed by the huge New Year’s Day festive feast, Osechi-ryori, a meal packed with additional symbolic and good fortune food items.

If you want to enjoy an important part of our tradition, here is the recipe for Toshikoshi soba. As I mentioned, make sure to secure 100 percent buckwheat noodles for this special occasion. The tempura accompaniment here is called kakiage tempura. Chopped shrimp and vegetables are deep-fried in the form of a delicious pancake.

Dozo Yoi Otoshio! (Please have a good end of the year!)

Toshikoshi Soba With Kakiage Tempura

Adapted from Hiroko’s American Kitchen

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Yield: 4 servings

Ingredients 

Canola oil or vegetable oil for deep-frying

1/2 cup frozen green peas

1/2 cup eggplant, finely diced

1/2 ounce kale, julienned

5 ounces peeled and deveined shrimp, cut into 1/2 inch pieces

1 cup plus 2 tablespoons tempura flour or a blend of 80% cake flour and 20% cornstarch

3/4 cup cold water

14 ounces dried soba noodles (preferably 100% buckwheat noodles)

5 cups hot noodle broth

1 tablespoon grated ginger

1 tablespoon scallion

Directions

1. Heat 3 inches of the canola oil in a heavy skillet to 350 F. Place a slotted spoon in the oil and allow it to heat to the temperature of the oil to prevent the batter from sticking to it.

2. Bring a large pot of water to a boil over medium heat. In a bowl, toss the green peas, eggplant, kale and shrimp with 2 tablespoons of the tempura flour. In another bowl, mix the remaining tempura flour with the cold water. Stir with a fork until smooth. Add the tempura batter to the shrimp mixture and mix with a large spoon.

3. Using the large spoon, scoop 1/4 of the shrimp mixture from the bowl and pour it into the slotted spoon that was warming in the oil. Immediately lower the slotted spoon into the heated oil and submerge the shrimp mixture. Leaving the spoon in place, cook the mixture (kakiage) for 1 1/2 minutes or until the bottom side is cooked. Using a steel spatula, remove the kakiage from the slotted spoon and let it float free in the oil. Cook the kakiage for about 4 minutes, or until lightly golden, turning it a few times during cooking. Transfer the cooked kakiage to a wire rack set over a baking sheet and let drain. Repeat the process for the remaining batter.

4. While cooking the kakiage, cook the soba noodles in a boiling water for 1 minute less than the suggested cooking time on the package. Drain the noodles in a colander and rinse them under cold tap water. Drain the noodles and keep them in the colander.

5. Prepare a kettle of boiling water. Pour the boiling water over the cooked noodles to re-warm them. Drain the noodles and divide them into bowls. Bring the noodle broth to a simmer in a medium pot over medium heat. Pour the hot broth into the bowls. Divide the kakiage tempura among the bowls. Garnish with the ginger and scallions and serve.

Main photo: Toshikoshi Soba With Kakiage Tempura. Credit: Hiroko Shimbo

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Transform Your Holiday Cocktails With Shochu Image

This year, you can transform your ordinary Thanksgiving dinner into an extraordinary one — not with food, but with drink. Shake up cocktail hour with shochu, a delicious distilled alcoholic beverage from Japan that’s caught the fancy of American bartenders.

Shochu is often wrongly described by Americans as a kind of vodka. Although it comes in a variety of flavors, it is lower in alcohol and calories than vodka or other distilled alcoholic beverages.

Shochu production in Japan began around the 16th century in certain regions. The famous production areas include the large southern island of Kyushu and the neighboring small islands of Amami, Okinawa and Iki. The warm winter climate in these areas is not well-suited for producing good quality sake, as this rice wine requires very cold winter months for proper fermentation.

Shochu production involves two steps. The first step is to produce alcohol in a way that is very similar to that of sake. Koji, the magic mold that creates flavorful enzymes and sugars from starch, is inoculated into steamed rice to produce a fermentation starter. The starter is mixed with yeast, spring water and the selected and cooked main ingredient: usually rice, barley, sweet potato, potato, buckwheat or sugar cane. It is left to ferment for about 14 days. This is half the fermentation period for sake, and so this brewed batch is very rough and wild in taste, texture and aroma. The second step, distillation, removes all sugars and roughness from the brew, and transforms it into a clean, clear and elegant alcoholic beverage.

Top-quality shochu is distilled only once. This is called Honkaku shochu. Single distillation leaves each shochu with a delightful hint of the distinctive taste and fragrance of its base ingredient. After distillation, the alcohol content approaches 80 proof (40% alcohol). Then, it is diluted to about 50 proof (25% alcohol). Honkaku shochu can be served straight-up or on the rocks in order to enjoy the full flavor of each variety.

Another less expensive type of shochu is usually made from lesser quality ingredients and goes through multiple distillations. The resulting shochu is deprived of the unique and sometimes funky taste and fragrance of the real thing. After multiple distillations, the alcohol content approaches 160 to 180 proof (80% to 90% alcohol). This is then watered down to around 72 proof (36% alcohol). In Japan, it is this less expensive shochu that is used to make cocktails at bars and restaurants.

But craft-conscious bartenders in the United States are taking a different approach. Jesse Falowitz, founder of Nehan Spirits LLC in New York, manages the production of his own award-winning brand of barley-based shochu, Mizunomai, in Japan and imports and markets it in the U.S. For this breed of bartenders, Falowitz says, “it is important to preserve the unique flavor of each spirit. whether it be shochu, whisky, brandy or gin, in the cocktails that they craft.”

For your Thanksgiving gatherings, reach for Honkaku shochu to enjoy the wonderful flavors of high quality shochu alone or in delightful cocktails. Here are the flavor profiles for some types of high quality shochu.

Imo-shochu, made from sweet potato, comes from Kagoshima Prefecture on Kyushu Island, a major sweet potato producing area. When you sip Imo-shochu, you can’t miss the hint of slight funky, sweet potato flavor and fragrance. Once you are hooked, you will love it.

Kokuto-shochu, made from sugar cane, comes from the small Amami Islands south of Kyushu Prefecture toward Okinawa. Kokuto-shochu will remind you of good-quality rum, but on average it is 12 percentage points lower in alcohol. Kokuto-shochu has a round mouth-feel and a subtle sweetness. It also is unique in being slightly alkaline, while all other distilled alcohol has a neutral pH. The sugar cane grown in the Amami Islands’ coral-rich fresh water is responsible for this unusual characteristic.

Kome-shochu, made from rice, comes from Kumamoto Prefecture. Kome-shochu presents a flowery and rich flavor similar to what you find in some sake.

Omugi-shochu, made from barley, may surprise you with a hint of banana, cantaloupe and caramel flavor.

Finally, if you are not a cocktail person, this is how we enjoy Honkaku shochu in Japan.

1. Mix 6 parts shochu with 4 parts cold water. This is called mizu-wari.

2. Mix 6 parts shochu with 4 parts warm water at about 98º degrees F. This is called oyu-wari. Warming shochu in this way allows the fragrant aroma to burst forth.

3. Or, try it simply on the rocks or straight up.

However, I encourage you to get creative with shochu cocktails, such as the following recipes provided by Jesse Falowitz.

Ringo, I Love You

This will be a smash hit for your Thanksgiving party, and for any gathering in deep autumn. This cocktail is characterized by a crisp and refreshing character with a delicate sweetness and hint of spice. Ringo in this case is “apple” in Japanese, not a member of the Beatles.

Prep time: 5 minutes

Yield: 1 serving

Ingredients

1/2 red apple, plus a few thin slices for garnish

2 1/2 ounces Mizunomai shochu or other Honkaku shochu

1/2 ounce fresh lemon juice

1/4 ounce maple syrup

1 dash of cinnamon powder

Directions

1. Core and cut the apple with skin into coarse pieces.

2. Add the apple half, shochu, lemon juice and maple syrup into a cocktail shaker or tall glass. Press the apple with a muddler, like the one used for making a mojito, to extract the most juice.

3. When the juice has been pressed out from the apple, close the shaker with the shaker top and shake vigorously.

4. Remove the shaker top and strain the cocktail through a cocktail strainer into a rocks glass in which you have placed a large piece of ice or two.

5. Garnish the cocktail with thin slices of apple. Lightly dust the apple with cinnamon powder and serve.

 

Neguloni, a Shochu Negroni

This is a Japanese twist on the Italian classic. This satisfying cocktail has smooth texture, a tinge of bitterness, sexy deep-dark red color, and pleasant buttery texture. You can make this cocktail without the grapefruit bitters, but it enhances the flavor of the cocktail, and the inclusion is highly recommended.

Prep time: 5 minutes

Yield: 1 serving

Ingredients

1 1/2 ounces Mizunomai shochu or other Honkaku shochu

3/4 ounces sweet vermouth

1/4 ounce Campari

3 drops grapefruit bitters

1 peel of grapefruit skin

Directions

1. Pour the shochu, sweet vermouth, Campari and grapefruit bitters into a rocks glass in which you have placed a one large ice cube.

2. Stir the glass with a cocktail spoon for 10 seconds to chill and slightly dilute the alcohol.

3. Remove a long grapefruit zest from the grapefruit with a peeler and lightly squeeze the oils over the cocktail.

4. Garnish the drink with the grapefruit zest twist and enjoy.

Main photo: The Ringo, left, and Neguloni cocktails.  Credit: Jesse Falowitz

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Braised Short Ribs Get A Japanese Makeover Image

When autumn comes with a chill in the air, I often prepare braised short ribs. Although this rich, robust-tasting dish is a favorite in America, I never imagined it would become my winter comfort food.

I was born in Japan and lived there until I moved to the United States as a middle-aged adult. My taste buds were trained in the Japanese way, to appreciate dishes that are prepared so that each ingredient speaks out. Preserving the natural flavor of each ingredient, rather than blending flavors to produce a new taste experience, is a fundamental tenet of Japanese cuisine. My taste buds were also nurtured to expect fermented seasonings that are rich in umami (savory flavor). This means the use of miso, shoyu (soy sauce), mirin, rice vinegar and dashi (kelp stock).

When I came to America, I found that people didn’t follow formulas as rigidly as in Japan. I first encountered braised short ribs at a restaurant in New York City, and its large portion size and bold, rich flavor seemed to embody the “mighty America” that so impressed and influenced me.

Back in Japan I was accustomed to beef that was meticulously cut into paper-thin slices and used in shabu-shabu (beef slices that are blanched in dashi and dipped in flavored sauces), sukiyaki (beef slices cooked in a mixture of sake, shoyu and sugar) and similar preparations.

Eventually I decided to create a lighter version of braised short ribs that incorporated Japanese influences. I studied many American braised short-rib recipes as a base before I successfully produced a lighter but rich-tasting version of this dish.

Short ribs recipe unites the best of both worlds

Here is how I approached my recipe (also featured in my cookbook, “Hiroko’s American Kitchen”). First, I use kelp stock to braise the meat. Kelp stock provides rich yet clean umami to the braised dish. By using kelp stock I can eliminate mirepoix — the chopped aromatic vegetables that are sautéed for the base in most Western braised short-rib preparations. This significantly shortens the prep time.

Second, I use sake in the braising stock because it also has excellent umami content. I choose sake that is moderately priced; premium sake made from heavily polished rice is less acidic, so it is not ideal for use in cooking.

Third, I do a quick blanching of the short ribs in the boiling water after they are well browned in the skillet. This technique cleans the meat by removing oil and burnt bits clinging to it. This further ensures that the braised dish has a clean taste.

Finally, I use shoyu as one of the key flavoring ingredients in the braising liquid. The additional umami from shoyu is a great asset to the dish.

It is an excellent idea to pair my braised short ribs with sake. To accompany this robust, strongly flavored dish it is not necessary to purchase premium sake such as ginjo or dai-ginjo. Junmai-shu, made from rice that has had 30 percent of the bran polished away, is somewhat acidic, fuller-bodied and earthy. It is a perfect match for the short ribs.

Tokubetsu (special) junmai-shu and kimoto junmai-shu (sake brewed in 100%  traditional technique), which I prefer for accompanying my braised short ribs, is excellent served warm, not hot. Warming this style to body temperature of about 98 F, called hitohada (skin temperature) in Japanese, is correct. This opens up the delicate sweetness, bouquet and flavor of the sake. Test the temperature by simply pouring a drop on the back of your hand.

For this holiday season, braised short ribs in the Japanese style with warmed sake is the way to go. You will find much more information about sake, including how to cool and heat it for different dishes, in my book, “The Sushi Experience.”

Hiroko’s Braised Short Ribs

It is best to begin making this dish a day in advance by marinating the meat the day before cooking. 

Prep time: 20 minutes  plus overnight marination

Cook time: 3 hours

Yield: 6 servings

 Ingredients

7 tablespoons shoyu

5 tablespoons honey

3 tablespoons Worcestershire sauce

1 tablespoon red pepper flakes

5 to 5 1/2 pounds bone-in short ribs (about 6 whole bones)

2 tablespoons canola oil or vegetable oil

1 cup sake

2 cups kelp stock (made by soaking 1 ounce kelp, or kombu, in 8 ounces water overnight)

2 tablespoons sugar

Simmered winter vegetables such as Japanese turnips, sweet potatoes, Brussels sprouts are excellent accompaniments.

Directions

1. In a large bowl, combine 6 tablespoons of shoyu, honey, Worcestershire sauce and red pepper flakes. Add the short ribs to the sauce and marinate overnight.

2. Heat the oven to 325 F. Bring a medium pot of water to a boil. Remove the short ribs from the marinade and wipe them with paper towels, reserving the marinade. Place the canola or vegetable oil in a large skillet over medium heat and add ½ of  the meat. Cook the ribs until all sides are golden brown, 4 to 6 minutes total. Transfer the browned short ribs to a sieve and lower the ribs into the boiling water. Quickly swish the ribs in the water and remove them, discarding the water after both batches of ribs have been cooked and washed.

3. Combine the sake and kelp stock in a large pot over medium heat and bring it to a simmer. Add the sugar and the ribs (in a single layer) and bring the mixture to a gentle boil. Cover the pot with a lid, transfer it to the oven, and cook the short ribs for 1 1/2 to 2 hours.

4. Remove the pot of short ribs from the oven. Carefully open the lid of the pot add the reserved marinade to the pot. Cover the pot with the lid and transfer it back to the oven. Cook the meat for 30 to 40 minutes.

5. Remove the pot from the oven and cool the short ribs in the cooking liquid. When it is cool, remove the short ribs from the cooking liquid and cut the meat from the ribs into the desired portions, eliminating as much of the fat as you wish. Store the beef in the cooking liquid until ready to serve.

6. Before serving, warm the short ribs in a pot, covered, with 1/3 of the cooking liquid. In another small pot, reduce the remaining cooking liquid until syrupy. Serve the beef with seasonal vegetables and the reduced liquid poured over the meat. Accompany the dish with crusty bread and vegetables.

Main photo: Braised short ribs in the Japanese way. Credit: Hiroko Shimbo

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Miso Made In The USA? Yes, If You Know Where To Look Image

Japanese miso can deliver great health benefits — and of course, everyone wants those. However, not all miso is created equal. Inexpensive miso made from low-quality ingredients through an automated process has little nutritional value and may be laden with chemicals. When you look at the traditional way of making miso, you can see why.

The most popular miso is made from rice, soybeans, salt, spring water and koji, the fermentation starter. Koji, aspergillus oryzae, is a type of mold. When mixed with steamed rice, it breaks down the carbohydrates into simple sugars. The resulting koji rice is mixed with cooked soybeans, sea salt and pure spring water. This mixture is then left in wooden barrels to ferment naturally. Dark brown miso, or aka-miso (often known as “red miso”), can take more than one year to ferment properly. During this period, the koji is assisted by hundreds of species of bacteria living in the wood of the barrels. They produce peptides and amino acids, organic acids and other nutrients, giving the miso its wonderful flavor and nutritional value.

Japan’s hot and humid summers are ideal for nurturing the proper fermentation of miso. Many years ago, I visited a friend’s miso brewery, Yamaki Jozo in Saitama Prefecture, on a sweltering summer day. The temperature was over 98 degrees F, and this in combination with the high humidity made me feel as if I were in a sauna. But the miso in the wooden vats seemed to be enjoying the day — the surface was bubbling joyfully. Billions of microorganisms in each barrel were producing nutrients and a delightful aroma. The miso must be carefully monitored during fermentation to maintain the right temperature, and stirred frequently. A worker in the fermentation room whispered to me that taking care of the miso every day was like watching his son growing up. Both need lots of attention and care for their proper growth.

But all that work pays off for the cook, because using good-quality miso produces wonderful-tasting dishes with little effort. Good miso contains lots of umami, savory flavor, enhancing all the other ingredients you use. In contrast, miso made in an automated factory substitutes artificial flavoring for the rich layers of flavor in the traditional product.

But American cooks don’t have to order a shipment of Japanese miso from abroad to get the real experience: Several American companies are now making very high quality, traditionally produced miso. On a day when I did not have time to walk 20 minutes to the Japanese food store, I discovered the American-made Miso Master brand at my neighborhood large chain supermarket in New York City. In my kitchen, this miso really surprised me. It had the quality and taste characteristics that I had long yearned for.

Japanese tradition comes to America

I was curious to find out how my favorite miso was made in America. So I headed to Great Eastern Sun, the North Carolina-based company that has been making Miso Master miso for 33 years. In 1979, when American interest in macrobiotic products was booming, John and Jan Belleme, the early partners of the company, traveled to Japan to investigate natural miso production. A small miso brewer, Takamichi Onozaki, in Yatai, a village in Tochigi Prefecture northeast of Tokyo, opened his arms and factory to the Bellemes and taught them the art of traditional miso production. Upon returning to America, they built the Great Eastern Sun factory in the village of Rutherfordton, 55 miles east of Asheville.

On my visit to the factory I found the same qualities that I had found at the miso factory in Japan: far from the city, with clean water, pure air and people who cared about producing high-quality food. Great Eastern Sun picked Rutherfordton not only because of the qualities of nature and people, but also because it sits at the same latitude as the village of Yatai in Japan.

Miso master Joe Kato with the fermentation barrels at Great Eastern Sun.

Miso master Joe Kato with the fermentation barrels at Great Eastern Sun. Credit: Hiroko Shimbo

A Japanese miso master, Joe Kato, oversees production of the miso, which uses all organic and non-GMO ingredients. In the large processing room, six local American employees were working on koji rice. The rice had been steamed the day before, inoculated with koji mold and left spread on a large wooden stand in a temperature- and humidity-controlled room. The workers were breaking up and turning the koji rice, which released a sweet, slightly chestnut-like fragrance. When I closed my eyes I felt as if I were standing in my friend’s miso factory in Japan. But soon the workers’ jokes and chatting in English brought me back to where I was.

Below you will find a very simple, but delicious recipe with which you can try real miso to enjoy a healthy diet. You may have had the somewhat boring typical miso soup at a Japanese restaurant, featuring wakame seaweed, tofu and scallion. This spicy kale miso soup recipe shows that you can use any seasonal vegetable from your refrigerator to make an excellent miso soup. You can find many more delicious uses for miso – dressings, marinades, sauces and more –in my book, Hiroko’s American Kitchen.”

 

Spicy Kale Miso Soup

Prep time: 10 minutes

Cooking time: 8 minutes

Total time: 18 minutes

Yield: 4 servings

Ingredients

½ bunch kale

1 teaspoon canola oil

½ cup chopped red onion

¼ cup finely julienned ginger

¼ teaspoon toban jiang (fermented chile bean sauce) or red pepper flakes

3 cups dashi stock or low-sodium chicken stock

1½ tablespoons aged brown miso from Miso Master or other high-quality miso producer

Directions

  1. Cut off the very bottom of the hard stems of the kale, and cut the remaining kale, including the stems, into thin slices crosswise.
  2. Heat the oil in a medium pot over medium heat, and then add the onion. Cook the onions for 1 minute, stirring until they are slightly translucent. Add half of the ginger and the toban jiang, and give the mixture several stirs. Add the kale and cook, stirring, until the leaves are wilted.
  3. Pour in the stock and bring it to a simmer. Decrease the heat to low and cook, covered, for 3 minutes. Turn off the heat.
  4. Add the miso, stirring briskly with a whisk until it is dissolved.
  5. Divide the soup into small soup bowls, garnish with the remaining ginger and serve.

 Main photo: Workers tend the koji rice at Great Eastern Sun’s facility in Rutherfordton, North Carolina. Credit: Hiroko Shimbo 

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French Pressed Duck That’s A Destination Dish In Normandy Image

In the town of Rouen in Normandy, France, there is a dish that should not be missed. It is canard a la rouennaise a la presse — pressed duck. Here is how my husband and I discovered and enjoyed this culinary experience this summer.

Rouen is a charming historic Norman town 80 miles north of Paris with a well-preserved and meticulously reconstructed (from war damage) old-town district. The Seine flows through town, dividing the historic section and the postwar new one.

This summer we visited the town to see the Cathedral Notre-Dame of Rouen, which inspired Claude Monet; learn the history of Joan of Arc in the place of her death; and take long walks from one historical site to another through narrow streets and small plazas. And, of course, we were ready to savor some good, local meals to complement our time in Rouen. Canard a la rouennaise a la presse was the natural first choice. We made a reservation at La Couronne, taking note of the warning in a guidebook about the price of the dish — “if you can afford it.”

La Couronne is housed in a beautiful half-timbered inn claiming to be the oldest inn in France. It was transformed into a restaurant in the 19th century. When the present owners, the Cauvin family, took over the restaurant in 1989, they did research on the building and found evidence that the space they use as a wine cellar dates to the 12th century.

Entering this old establishment with a dark wood ceiling and walls and windows enclosed by heavy drapes made us feel we were transported to the age of Joan of Arc. An elegant maitre d’hotel, Dominique Boucourt, ushered us to our table, and without hesitation we ordered the canard a la Rouennaise a la presse and good Bordeaux.

Table-side preparation adds to showiness of pressed duck

Canard a la rouennaise a la presse, which was quaintly translated as “squeezed duck in Rouen style” on the English menu, was invented at the beginning of the 19th century by executive chef Henri Denise at L’Hotel de la Poste in Duclair, near Rouen, according to Sacha Cauvin, the son of the current owner and manager of the restaurant. Paul Hamlyn, publisher of “Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia,” writes that “the recipe for pressed duck owed much of its immediate success to the Duke of Chartres, who commended it highly in Paris.” In Paris it became famous, but its ancestral home is Normandy.

Canard a la Rouennaise a la presse from La Couronne. Credit: Hiroko Shimbo

Canard a la rouennaise a la presse from La Couronne. Credit: Hiroko Shimbo

While nursing a glass of wine, I realized our duck dish would be mostly prepared and served at our table, because at a distant table I could see Boucourt in action — carving the duck, pressing the carcass, cooking the fillets, preparing the sauce and serving the dish to a young couple mesmerized by the smooth operation.

Boucourt returned to our table with a side table full of cooking equipment — a chopping board, knife, tabletop cooker and machine called la presse used to squeeze the blood and juice from the carcass. He proudly presented us a very lightly oven-baked, plump Rouen duck, and then the show began.

He first removed the breast and legs from the body, removed the skin from the breast and then cut the meat into slices. Every procedure was done with such professionalism and speed that my sipping of wine stopped just so I could pay close attention. Boucourt moved on to cooking the sliced breast meat in a saucer over the stove on his table. Flamed cognac was added to the fillets. After setting the cooked breast meat aside, he filled the inside of the presse with the duck carcass. He closed the lid and screwed down the pressing element, and the blood and juices ran down into a silver bowl. He then placed another cooking saucer over the fire and poured in red Burgundy. When the wine began to simmer, he added the blood and duck juices. A chunk of butter followed, and the sauce was cooked down. The flame flickered up, and the aroma of the fragrant sauce hit our noses and made our stomachs growl. Boucourt finished the sauce with a little salt and pepper, and the previously flambéed duck slices were added to the sauce to flavor them.

Within a few moments, the beautifully presented dishes were served to us. The meat itself was flavorful and tender, and the strong but delicately aromatic, rich blood-wine sauce was heaven sent as the perfect accompaniment for the duck. While enjoying the dish, Boucourt’s finely tuned, flawless preparation flashed back to my mind. This year is his 33rd serving canard a la rouennaise a la presse, the longest such tenure in the history of La Couronne.

Some of the staff at La Couronne, including maitre d'hotel Dominique Boucouat (at right). Credit: La Couronne

Some of the staff at La Couronne, including maitre d’hotel Dominique Boucourt, bottom right. Credit: La Couronne

The La Couronne kitchen uses duck from Duclair, 11 miles west of Rouen. This duck originated in and near Duclair, and breeding standards for these birds were established in 1923. This is not the highly bred, much heavier variety known as “Rouen duck.” That is a different bird. Ducks from Duclair are slaughtered at the age of 10 weeks using a method that keeps the blood inside the body.

Using blood in food preparation is not a practice of the Japanese kitchen that is my own discipline. When I prepare duck, I take particular care to remove the blood. So I thank Rouen, La Couronne, Boucourt and canard a la rouennaise a la presse for providing me this precious experience and new knowledge that is now a part of my cooking knowledge and life.

The recipe presented here is not for the Rouen pressed duck, but for duck cooked the Japanese way. This is certainly different from canard a la rouennaise a la presse, but is an excellent easy way to prepare and enjoy duck as an appetizer course.

Mushigamo (Steamed duck)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes 6 appetizer-size servings

Ingredients

  • ½ cup sake
  • ½ cup mirin
  • 2 tablespoons usukuchi shoyu (light-colored soy sauce)
  • 2 tablespoons shoyu (regular soy sauce)
  • 1 large boneless half duck breast
  • Hot mustard paste for serving

Directions

  1. In a saucepan, combine the sake, mirin and both of the shoyu and bring the mixture to a simmer. Transfer the liquid to a steamer-safe container large enough to accommodate the duck.
  2. In a heated skillet, add the duck, skin side down, and cook until the skin is golden. Turn the duck over and cook until the other side is golden.
  3. Add the browned duck to the prepared liquid in the container. Transfer the container to a steamer and cook for 12 minutes. Remove the container from the steamer, and remove the duck from the cooking liquid, reserving the liquid in the container.
  4. Insert a grilling skewer through the duck breast and hang the breast over a bowl for one hour to allow any blood to drain from the meat for disposal. Return the duck to the cooled cooking liquid and refrigerate overnight.
  5. The next day, remove the duck from the cooking liquid and slice thin. Serve the duck in six portions each with a dab of hot mustard paste.

Main photo: The duck is prepared table side at La Couronne. Credit: La Couronne

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How The Japanese Made Curry Rice Their Own Image

After several days in Japan, every foreign traveler notices that the Japanese love kare-raisu or curry rice as much as they do sushi and ramen. This dish of an aromatic but not very spicy curry sauce served with rice and protein can be found throughout the country, from the largest cities to the smallest remote mountain villages. There are entire restaurants specializing in kare-raisu, small family-run operations and large restaurant chains. The strange story of how this distinctive dish came to be a Japanese favorite starts with the British, their navy, and a Japanese physician’s observations on malnutrition.

After Japan emerged from centuries of isolation with the Meiji Restoration in 1868, the Japanese government decided to model its newly developing navy after all aspects of the British navy, including the training of its officers and sailors. Around the same time, Japanese doctor Kanehiro Takaki, who had studied at an English medical school, was appointed as a navy physician. Takaki’s mission was to conquer the mysterious disease beriberi, which was very common among Japanese naval officers and seamen.

During his stay in England, Takaki did not see many cases of beriberi in the British navy. And he noted that the British sailors’ protein-rich diet that also included wheat bread — foods rich in vitamin B, which we now know is required to prevent beriberi — was very different from Japanese sailors’ simple diet of fish, vegetables and rice. He concluded that malnutrition was the cause of the beriberi epidemic and that the addition of such proteins to the diet could solve the beriberi problem in the Japanese navy. Takaki returned to Japan and worked to persuade the navy that it should adopt a Western diet containing protein for the sailors. Nutritious, filling and easy to make in a single pot, kare-raisu was perfect for the navy kitchen and was soon adopted by all branches of the navy. It became the custom in the navy to serve kare-raisu at the end of each week.

Also in that period, great changes were occurring on the Japanese culinary scene. The ban on meat eating that had been imposed on the commoner population was finally lifted. New ingredients such as butter and milk were introduced to the Japanese kitchen. The Emperor himself promoted Western-style meals, with the hope of building a stronger and taller Japanese population. Under these conditions, new Western-style dishes, collectively called yoshoku, were born, and some of these new creations were adopted by the navy kitchen. Kare-raisu, directly inspired by the curry-spiced stew dish served in the British navy, was one. This is how curry rice came to Japan from India by way of the British navy.

Here is an early kare-raisu recipe published in 1906 from the “Kaigun Kappo Jutsu Sankoshoor Navy Cooking Technique Reference Cookbook.

1. Cut meat, carrots, onions and potato into cubes.

2. Heat beef fat in a stock pot and cook flour.

3. Add curry powder, stock, meat and vegetables, and cook over low heat.

4. Add salt to taste.

5. Serve the curry sauce over steamed rice with pickled vegetables.

It is not at all different from the recipe in general use today.

Japanese curry with vegetables

Vegetables with rice and curry sauce. Credit: Hiroko Shimbo

In Tokyo, kare-raisu was first served to the public at high-class, white-tablecloth restaurants. Diners often dressed in Western attire and, wanting to be seen as modern, ate their curry with knives, forks and spoons, not the usual chopsticks. It is recorded that in 1877, Tokyo Fugetsu-do, a Western-style restaurant, served kare-raisu and its price was 8 sen (8 cents).

A few decades later, a different style curry was born in Tokyo. This new curry dish came directly from India by a rather serendipitous route. Ras Bihari Bose, an Indian activist, fled to Japan in 1915 when his plan with colleagues to overthrow the British Raj failed. But Japan was part of an Anglo-Japan Alliance, and Bose was not safe. Luckily, he fell under the protection of Aizo Soma, a businessman known for his benevolent activities. Soma owned and operated Nakamuraya, a store in Tokyo that produced newly introduced bread products along with the traditional Japanese sweets. Bose tasted Japanese kare-raisu while he was in hiding under Soma’s protection, but criticized it as “not at all authentic.” He proceeded to help Soma develop a more authentic Indian curry recipe. The result, Indo-kare, was introduced to Soma’s customers in 1927 at his new café-restaurant, which still exists.

Today kare-raisu and Indo-kare share the same popularity in Japan. My favorite kare-raisu is, of course, my mother’s curry. Her version is in between the European and Indian styles of curry. Beautifully caramelized onion with commercially prepared S&B Curry Powder and some flour in oil was cooked with carrot, potato, apple in chicken stock for more than four hours. As the sauce cooks, she checks the flavor several times and adds seasonings such as salt, sugar and shoyu (soy sauce). I followed my mother each step, tasted it as the curry cooked down and learned the very best flavor, texture and color in the prepared dishes. The end result was a velvety, brown, lightly thickened, aromatic sauce. Below is my recent kare-raisu recipe, inspired my shrimp curry recipe in my book  “The Japanese Kitchen.

Hiroko's Chicken Curry

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 2 servings

Ingredients

  • ¼ cup canola oil
  • Half medium white onion, chopped in food processor
  • 1 tablespoon ginger, chopped fine in food processor
  • 2 garlic cloves, chopped fine in food processor
  • 2 tablespoons Japanese S&B curry powder or Madras curry powder
  • 1 teaspoon turmeric powder
  • About 1 tablespoon all purpose flour
  • 2½ cups chicken stock
  • 2 tablespoons tomato paste
  • 2 to 3 teaspoons Worcestershire sauce
  • 1 to 2 teaspoons Tamari soy sauce
  • Sea salt
  • About ¼ cup apricot jam
  • About 2 tablespoons light brown sugar
  • 2 chicken thighs and legs, skin attached, cut into 6 to 7 pieces
  • Half lemon
  • Cooked rice (short-, medium- or long-grain rice)

Directions

  1. Cook the onion in heated oil until it is lightly browned, stirring occasionally. Add the ginger and garlic and cook 1 minute more.
  2. Add the curry powder, turmeric and flour and cook until it is smooth. Add 1 cup of the chicken stock and stir with a whisk. Add an additional 1 cup of the chicken stock and stir with a whisk. Add the remaining ½ cup of the stock and stir with a whisk. Add the tomato paste, Worcestershire sauce, tamari, sea salt, apricot jam and light brown sugar.
  3. Cook the curry sauce about 1½ hours -- longer is better. When the sauce is cooked halfway, squeeze the lemon half into the curry sauce and throw the used lemon into the sauce.
  4. Heat a little oil in the skillet and brown the chicken pieces on both sides.
  5. Transfer the chicken pieces to the curry pot. Cook the chicken in the sauce for 20 to 30 minutes over very low heat, covered.
  6. Serve the curry over hot, cooked rice.

Main photo: Tonkatsu kare, or pork cutlet with curry sauce. Credit: Hiroko Shimbo 

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