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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.

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

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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

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Main photo: Cooked nabemono ingredients. Credit: Hiroko Shimbo

After graduating from university, I got a secretarial job in a Tokyo office. Among the many tasks to which I was assigned, including the

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Toshikoshi Soba With Kakiage Tempura. Credit: Hiroko Shimbo

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

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shochu cocktails

This year, you can transform your ordinary Thanksgiving dinner into an extraordinary one -- not with food, but with drink. Shake up cocktail hour

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Braised short ribs with Japanese influence

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

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Workers make traditional Japanese miso at Great Eastern Sun in North Carolina.

Japanese miso can deliver great health benefits -- and of course, everyone wants those. However, not all miso is created equal. Inexpensive miso made

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

In the town of Rouen in Normandy, France, there is a dish that should not be missed. It is canard a la rouennaise a

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