Hiroko Shimbo

Hiroko ShimboHiroko's American KitchenHiroko Shimbo is an authority on Japanese cuisine with world-wide recognition. Hiroko is a chef-consultant for restaurants and food companies. Hiroko is a trained sushi chef, author, media performer and chef-instructor. Hiroko operates Hiroko’s Kitchen, LLC, a consulting company, in New York City.

Hiroko’s award-winning, best selling book, The Japanese Kitchen, an IACP finalist and Best of The Best Award by Food & Wine, has become the bible for both professional chefs and home cooks. Cooking Light Magazine chosen The Japanese Kitchen as one of the 100 best cookbooks of the past 25 years. The Japanese Kitchen was translated into Spanish and published in Spain as La Cocina Japonesa. Hiroko’s second book, The Sushi Experience, a James Beard Foundation Award nominee and Gourmand International Award finalist, US section, is the most comprehensive treatment of sushi ever published in English. The book continues to attract professionals and home cooks. Hiroko’s third book, Hiroko’s American Kitchen; Cooking with Japanese Flavors; 6 Easy Sauces; 125 Modern Recipes, will be published on October 30, 2012.

Hiroko’ latest services to the restaurant industry is the establishment of a new concept quick-service fresh Hand Roll Sushi restaurant, ICONIC Hand Rolls, in New York City. She has been also the principal advisor to the developer of an authentic Japanese curry restaurant, KARE-KEN, in San Francisco. Hiroko has recently become on board at Meet our Chef for a young and growing e-commerce store www.theingredientfinder.com. Hiroko contributes recipes and stories to the company, and in the future assists them to bring in high end Japanese ingredients to their ever growing list. Hiroko has provided recipes, menu development and other services, including demonstrations and lectures to companies including New York Mutual Trading Company, Zojirushi America Corporation, JETRO (Japan External Trade Organization), AVI Foodsystems, Bon Appetit Management Company, Unilever, UMass Dining, PF Chang’s China Bistro and Ruth’s Chris Steak House. Hiroko offers Japanese cooking courses – The Essentials of Japanese Cuisine – at the French Culinary Institute/International Culinary Center in New York City. She is a frequent guest chef at World of Flavors Conference at Culinary Institute of America, Greystone, Napa, California, and appears in the media and online through her own Website, www.hirokoskitchen.com, blog and tweet, @HirokoShimbo as well as on such services About.com.

Visit Hiroko Shimbo’s website, www.hirokoskitchen.com.

  • Asparagus with shoyu and espellete pepper sauce

    2014-03-19
    Globally renowned chef Hiroko Shimbo uses freshly harvested with a high quality Suzushio sea salt, unlike any salt we have ever tasted. Hiroko adds two wonderful, somewhat unusual ingredients for a spectacular dish.
  • Nutty Black Sesame Ice Cream

    2013-06-11
    You will be hooked on the very distinctive, nutty flavor of the black sesame ice cream once you taste it. You can make this recipe in your electric ice cream maker. If you do not have a machine, easiest solution is that you purchase a pint of vanilla ice cream, soften it to some degree and mix it with the sesame seeds.
  • Beef Rice with Smoked Shoyu

    2013-06-11 - 1 comment
    A recipe based on chef Tanaka Yuichi's, the owner of the one Michelle star restaurant Shun no Aji Ichi in Tokyo. This one has mushrooms, ginger and parsley. The quantity of beef used in this is small, so we hope that you'll use locally available, antibiotic free beef in this preparation.
  • Yuzu-Orange Sorbet

    2013-06-11
    This very special, easy to make sorbet goes well with any meal. The secret is the Highly fragrant and mildly acid YUZUKKO, yuzu juice, from Yuzuya Honten, Japan.
  • Heavenly Happy Smoothie

    2013-02-11
    This beautifully colored smoothie is delicious and will keep you physically and mentally happy. As well as providing intoxicating flavor, this smoothie is packed with healthful antioxidants.
  • Short Ribs Braised In Sake & Kelp Stock

    2013-02-11
    If you never tried my method of preparing short ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp stock as a braising liquid, and also the use of the Japanese technique of rinsing the meat after browning before braising.
  • Salmon Teriyaki, BBC-Style

    2013-02-11
    This is a super-easy Salmon dish with great flavor. The recipe is from Hiroko’s American Kitchen. The rich flavor of salmon shines through the robust tasting Kishibori Shoyu BBC Sauce.
  • BBC Sauce (Best Basting & Cooking Sauce)

    2013-02-11
    I call this sauce BBC Sauce – Best Basting and Cooking Sauce. The recipe is from my book Hiroko’s American Kitchen. The simple mixture of good quality mirin, sake, shoyu and sugar produces this flavorful and clean tasting teriyaki-style sauce.
  • Crisp Brussels Sprouts with Soy Sauce & Benimosu Vinegar

    2012-11-07
    Here is a Brussels sprouts dish that is lightly crisp fried and tossed with a little meaty and uniquely flavored Shiroshibori soy sauce and tangy, sexy Benimosu purple sweet potato vinegar. This dish when served together with Sweet Potato Mash forms an excellent balance of flavors, colors and texture.
  • Sweet Potato Mash with Brown Sugar

    2012-11-07
    This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made from Matsumaeya Makombu, and flavor it with Japanese Okinawa Kokuto Brown Sugar.
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