Welcome to the Culinary Room! I am Hiroko Shimbo, your guide to this page. I hope that you enjoyed the introduction to our exciting new product line on the MTC PREMIUM page. If you have not visited there, first click MTC PREMIUM, and then please do come back to this page.
In the Culinary Room each quarter I will feature three selected members of the MTC PREMIUM product line. Here, for each product, I will include:
- Basic characteristics of the product
- How to use the product in traditional Japanese dishes and how to adapt it into non-Japanese preparations
- Two recipes using the product - one traditional Japanese and the other, a non-Japanese preparation
- Photos of prepared dishes
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last updated on 11/30/2007
- CHO-TEION REITO MAGURO: flash-frozen high quality tuna
- SOY SALT: premium shoyu in unique flake form
- SHIRO SHIBORI: premium wheat soy sauce
- OKINAWA KOKUTO: artisan brown sugar from Okinawa
- TAIHAKU JUNSEI GOMA ABURA: naturally pressed sesame oil
- MA-KOMBU: premium kelp
- SEIKAYO MATCHA: green tea powder for baking updated
- MUTENKA MUGI MISO: additive-free, live white barley miso
- THE WAGYU: real Japanese beef
- SUZUSHIO: premium Noto sea salt
- KIDARU JUKUSEI MUGI MISO: premium red barley miso
- HON'KUZU: ultra-refined pure arrowroot starch updated
- IBURI-JIO: cherry wood smoked sea salt
- KISHIBORI SHOYU: pure, artisan soy sauce
- AKASAKÉ MIRIN: sweet red saké mirin
- BENÍMOSU: purple sweet potato vinegar updated
- AMABITO NO MOSHIO: ancient sea salt
About Hiroko Shimbo:
Hiroko Shimbo is a recognized authority on Japanese cuisine, a consultant chef for restaurants and food companies and an experienced instructor to thousands of students in the art of Japanese cooking. Hiroko is a cookbook author and freelance writer on Japanese food. Hiroko's books includes award-winning, best selling cookbook, The Japanese Kitchen (Harvard Common Press, November 2000), and the recently published, most comprehensive book in its field, The Sushi Experience (Alfred Knopf, October 2006). Visit www.hirokoskitchen.com for further information.