My Christmas present to myself just arrived! I thought it would take much longer! YAY :)
I am trying to stop myself from continuing collecting cookbooks, I simply don’t have space for more. Browsing through cookingbooks is like meditation for me. I generally know which recipe I can find in which of my books. I enjoy improvising with food and creating new combinations but sometimes its therapy to follow a recipe and to see the result. When I came across The Japanese Kitchen by Hiroko Shimbo online, I just had to have it and and ordered it. And the postman just delivered it!
Hiroko Shimbo began her career in 1989 in Tokyo by opening Hiroko’s Kitchen, where she introduced the art of Japanese and Asian cooking to the foreign community in Japan. She’s an authority on Japanese cuisine with worldwide recognition. She’s a chef-consultant for the restaurant industry and food companies, a trained sushi chef and a chef- or cooking- instructor in USA and Europe, she helps restaurateurs realize their concept, develops recipes and menus and helps with staff training and instruction manuals and she’s a cookbook author. She has developed an exclusive line of product imports for one of the largest Japanese food and restaurant equipment importers and distributors.
The Japanese Kitchen, award-winning, best selling cookbook published by Harvard Common Press in 2000 has been acclaimed in the press and by cooking authorities as the standard book for preparing Japanese dishes in a Western kitchen with readily available ingredients using easily mastered techniques. In this book you will find thoroughly explained all you need to know: from shopping for and selecting ingredients, to cooking techniques, to presentation. Healthful, delicious, appealing, and easily prepared Japanese dishes can become part of your cooking repertoire.
Unfortunately Hiroko’s webshop is not yet adopted for European customers (If you, unlike me, live in The States, this book is an absolute bargain!) but Hiroko promised me she will take care of this soon. Also because of this we had to be in touch a couple of times and put some extra effort in (Thank you again, Hiroko!), I was surpised with a package of Handy Disposable Brewing & Infusion Bags, which can also be ordered from her site for $5.95 (price for USA customers). Great! I will definitely use them, I spend some time last summer picking herbs and teas.
Before discovering this unique product, how did you survive in the kitchen? Well, maybe it’s not quite that dramatic, but this is one of those products that once discovered will become essential to your culinary life. These are disposable cloth-textured bags that can be used for all brewing and infusing tasks. Any material can be put in these self-closing bags: teas, herbs, spices, poultry bones, or any other material you wish to remove from a liquid after preparation. The bags can brew a strong cup of tea in minutes or, filled with herbs as a bouquet garni, can simmer for hours in a stockpot. Since they are not paper, the bags will not degrade or decompose while in use. Want fresh lemon juice without seeds or pulp? Simply put half a lemon in a bag, seal and squeeze. Make hot mulled wine or infuse flavors such as orange peel, pepper or what ever you like into vodka or any liqueur. After use simply dispose of the bag and its contents. You will find more uses for these handy bags than we already know! Please let Hiroko know how you are using them!