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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.

Crystal clear water used for salt production splashes back and forth in front of Newfoundland’s Fogo Island Inn. Credit: Copyright 2016 Hiroko Shimbo

Timothy Charles, at the exquisite Fogo Island Inn in Newfoundland, showed me the precious harvest in his palm. I had been impressed with the flavor

Chef Koji Kimura enjoys conversation over the sushi counter with his regulars, but his demeanor becomes much more serious when he is crafting and presenting sushi to his customers. Credit: Copyright 2016 Hiroko Shimbo

This story begins 20 years ago. While researching my first book, "The Japanese Kitchen," I met Tsuyoshi Iio, the fourth-generation president of Iio Jozo, a family-owned,

This Japanese meal has miso sauce, daikon radish, salmon, omelet, purple radish, cauliflower, broccoli, carrot, burdock, chestnut, grapes, dried baby fish -- some of these rather small amounts. I give it a score 10 item including the accompanying bowl of rice and miso soup. Credit: Copyright 2016 Hiroko Shimbu

An official slogan for improving the nutrition of the Japanese population was issued by the Japanese government in 1985: “Consume Thirty Different Food Items

The proper proofing of the croissant dough leads to a perfect result: fluffy and airy on the inside with brittle, crisp, butter-infused layers on the outside. Delicious! Credit: Copyright 2015 Hiroko Shimbo

The new year of 2016 is fast approaching. I am now trying to complete the tasks planned for this year but left unfinished, both

The Japanese holiday called Kinro-kansha-no-hi is a celebration of Thanksgiving for an abundant harvest and all the hard-working people who help bring food to the table. Delicacies featuring fish and vegetables are served at Kinro-kansha-no-hi. Credit: Copyright 2015 Hiroko Shimbo.

Thanksgiving is a wonderful occasion for getting together with family and friends to share food and make up for all of the lost time

An aerial view of the Tokyo Dome at night. Credit: Copyright Lukas/Wikimedia Commons

If you want to be savvy when you travel to Japan, know that there's an unwritten code that applies to everyday routines. For example,

The memorable scallop ramen at the roadside restaurant found on the way north to Wakkanai. Credit: Copyright 2015 Hiroko Shimbo

It began at 3 a.m., a bursting, loud, rumbling noise that broke the rural silence and my sleep. It came and went continuously. I

Tossing the ingredients for maze-gohan. Credit: Copyright 2015 Hiroko Shimbo

These days, many are choosing a gluten-free lifestyle. But artificially contrived gluten-free products such as pasta, bread and baked goods can be disappointing. With