For over 25 years, I have been working in America to bring you authentic and modern Japanese cuisine through award-winning cookbooks, cooking classes, culinary events, consultation, conferences, social media, and annual tours to Japan that focus on food and culture. Hiroko Shimbo is a trained sushi chef, restaurant consultant, cooking instructor, and author of The Japanese Kitchen, which was a Food & Wine magazine Best of the Best winner and an IACP Julia Child Cookbook Award nominee. Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition.
Hiroko taught Japanese Cuisine as a chef-instructor at International Culinary Center, NYC until its closure. "The Japanese Kitchen is chock-full of new, useful information and tempting recipes. For anyone with an interest in Asian cooking, this book is indispensable." Roy Yamaguchi, Chef & Owner of Roy's Restaurants "Hiroko Shimbo brings back many fond memories of my childhood in my family's own Japanese kitchen.
A comprehensive introductory guide to Japanese cuisine takes readers inside the Japanese kitchen, featuring 250 recipes to get started cooking the traditional Japanese way. Hiroko Shimbo eruditely introduces the American home cook to The Japanese Kitchen and its centuries-old traditions. Beyond her explicit instructions for expertly preparing sushi, Shimbo offers a host of other recipes that don't require a source of pristine raw seafood to succeed.
Hiroko is the principal chef instructor of Japanese cuisine at the CIA in New York, as well as an award-winning author, food writer, speaker & tour guide. Hiroko Shimbo is an authority on Japanese cuisine, with worldwide recognition. A chef-consultant for restaurants and food companies, Hiroko is also a trained sushi chef, author, media performer, and chef.
Hiroko Shimbo shares authentic, expert recipes & cooking techniques mastered from her experience as an authority on Japanese cuisine. Register for free access!
