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.

  • Kelp Stock

    There are two ways to produce kelp stock. Here I present the Easy Method. You can find another method which was newly developed and is often used by professional chefs in Hiroko’s American Kitchen. Matsumaeya Kombu is finely shredded in order to extract the most flavor from the kelp.
  • Kokuto Kabocha Churros

    In my recipe I add tender cooked kabocha puree to their doughnut dough and deep-fry in a Spanish churros shape. Okinawa Kokuto Brown Sugar adds mellow sweet taste.
  • Spiced Kabocha Squash Soup

    This naturally sweet and creamy Kabocha Squash Soup is a wonderful addition to a Thanksgiving meal. It is richly textured, delicious and light – no cream or butter. The secret is the use of vegetarian kelp stock as a base. Kelp is rich in the sixth taste sensation, umami, known a powerful natural flavor enhancer.
  • Kale, Shiitake Mushroom, Raisins, & Sunflower Seeds

    Kale is one of the vegetables I encountered for the first time in my life after moving to America and fell deeply in love with it. I have been continuously enjoying kale, simmered or raw since my discovery.
  • Corn and Ginger Rice with Shoyu and Butter

    Ginger powder from Wellington’s offers super fresh ginger taste along with a kick- and-spiciness, mellow sweet taste, slight bitterness and some astringency – all of which contribute to produce the perfect flavor in the final dish.
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