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Hiroko Shimbo

Hiroko Shimbo
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Hiroko took several years to write The Japanese Kitchen. She visited artisanal food producers across Japan to gather first-hand information about how products are grown and manufactured.

Hiroko Shimbo
Hiroko's Featured Recipe
Teriyaki Sauce

Click here for recipe

Hiroko Shimbo is a trained sushi chef, restaurant consultant, cooking instructor, and cookbook author.

 

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 instead on integrating Japanese flavors, cooking techniques and staples onto the North American table. 

 

Hiroko began her career in 1989 in Tokyo by opening Hiroko's Kitchen, where she introduced the art of Japanese and Asian cooking to the foreign community in Japan. In 1999, Hiroko moved to New York and as well as working on her writing, she consults for the food and restaurant industries, specifially helping restaurants that want to enter the Japanese restaurant industry. She helps restaurateurs realize their concept, develops recipes and menus and helps with staff training and instruction manuels. 

 

Hiroko is a contributor to Zester Daily, member of International Association of Culinary Professionals and Les Dames d'Escoffier New York chapter. She lives in New York City and her website is www.hirokoskitchen.com.

 

 

Latest Recipes

Ichiban Dashi and Kombu Dashi

Ichiban Doshi, “first fish stock,” extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). The very sho...

(1 Votes)

Rice Vinegar and Yuzu Dressing

Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best...

(1 Votes)

Teriyaki Sauce

It seems everyone who lives outside Japan today has heard the word teriyaki, but most people still do not know exactly what it means. In ...

(1 Votes)

Soy Sauce Dressing

This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigaras...

(1 Votes)

Firm Tofu from Scratch

Today natural-food stores have begun to sell nigari, the coagulating agent used in making fresh tofu. So it is now possible for many cook...

(1 Votes)

Fresh Tofu with Ginger, Scallions, and Tamari

When you have made your own tofu or purchased it fresh from a really good source, this is the best way to enjoy its delightful flavor.

(1 Votes)

Tofu Salad with Miso Dressing

The texture of fresh tofu, either firm or soft, seems to be unacceptable to some Westerners. This preparation, in which tofu is marinated...

(1 Votes)

Miso and Egg Sauce

Made from egg yolk and Saikyo miso (sweet white miso), tama-miso is used as a topping or basting sauce for grilled foods, and a base for ...

(1 Votes)

Teriyaki Chicken-and-Asparagus Rolls

The cut surfaces of these rolls display white chicken meat with bright green asparagus in the center. You can create other attractive col...

(1 Votes)

Sushi Dipping Shoyu

At a sushi bar, you will always find small pots every 3 feet or so along the counter. You will want to pour some liquid from one of these...

(1 Votes)

Eggplant Disks with Miso Sauce

Nasu, Japanese eggplant, is generally short and slim. However, there are several varieties. One of them is kamonasu, a specialty in the K...

(1 Votes)

My Mother’s Classic Thick Roll

This thick roll is stuffed with sweet simmered shiitake mushrooms, kanpyo gourd, sweet fish flakes, and thick rolled omelet, all of which...

(1 Votes)

Sweet Pickled Ginger

When you sit down at the counter in a sushi restaurant, a chef may place a small mound of pickled sweet ginger in front of you before ask...

(1 Votes)

Rolled Thick Omelet

Rolled thick omelet, dashi-maki tamago, contains a substantial amount of dashi, fish stock, as its name suggests. The stock adds good fla...

(1 Votes)

Hot Udon Noodles with Chicken and Egg

In this dish, udon noodles are topped with chicken and egg. Oyako literally means “parents and children.” The egg is clearly the child of...

(1 Votes)

Sweet Fish Flakes

Sakana no oboro is made from lean, white-fleshed fish cooked in water, drained, crumbled, and dry-toasted in a pan with sugar, mirin (swe...

(1 Votes)

Simmered Pork for Ramen

Simmered pork, cut into thin slices, is used as a topping for ramen noodles. By itself, with ample coriander leaves and mustard, sliced c...

(1 Votes)

Simmered Shiitake Mushrooms

When you purchase dried shiitake mushrooms, choose ones with thick, meaty, and plump caps that are not spread open. On the surface of the...

(1 Votes)

Sesame-Crusted Seared Tuna

Archaeological remains indicate that maguro, tuna, has been eaten in Japan since ancient times. But it was relatively recently, toward th...

(1 Votes)

Simmered Kanpyo Gourd

They may look like the shoelaces of a sneaker, as some of my students have remarked, but the long dried thin strips of kanpyo come from a...

(1 Votes)

Classic Miso-Marinated Salmon with Green Sauce

Saikyo rniso, sweet white miso, is made in Kyoto Prefecture. Kyoto was the capital of Japan for a thousand years. The technique of marina...

(1 Votes)

Master Recipe for Sushi Rice

Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means “Buddha’s remains,” and it was so named because the ...

(1 Votes)

Fried Shrimp

When I was a child, ebifurai was my favorite dish at restaurants called yoshoku-ya, which specialize in “Japanized” Western dishes. The m...

(1 Votes)

Eel and Avocado Thick Roll

Thick rolls are ideal for your lunch. In this roll, pleasantly bitter arugula leaves, mild spicy daikon sprouts, richly flavored eel, goo...

(1 Votes)

Pork Cutlet Flavored with Soybean Miso

In this recipe, sliced pork is rolled with shiso leaves and sweet, rich mamemiso (soybean rniso) sauce. The rolls are sliced and threaded...

(1 Votes)

Quick Rich Brown Shoyu Sauce

Many of you are familiar with the rich, brown, slightly sweet shoyu-based sauce that is used to baste broiled eel. The sauce is called ts...

(1 Votes)

Tonkatsu sauce

A combination of shoyu and Western ingredients, tonkatsu sauce was invented at the beginning of the twentieth century along with many oth...

(1 Votes)

Classic California Roll

This is the Adam and the Eve of today’s inside-out rolls. It is filled with the now conservative sounding mixture of crabmeat, cucumber, ...

(1 Votes)

Spicy Sriracha Mayonnaise Sauce

Every restaurant has its own version of spicy mayonnaise sauce. Sriracha, the Vietnamese red chile sauce, seems to be the most popular ch...

(1 Votes)

King Crab Dynamite Roll

This uniquely named sushi was born out of a sushi chef’s professional struggles. Enjoy the tiny explosions and the dynamite flavor.

(1 Votes)

Vegetarian FSP Roll

The Vegetarian FSP Roll recipe is from Cape Cod restaurant owner and sushi chef Andrew Semler, who was actually trained in vegan cuisine....

(1 Votes)

Salmon Skin Roll

To prepare this roll, you need the skin of a smoked salmon. Because they live in cold water, salmon build up a particularly delicious thi...

(1 Votes)

Eggplant with Yuzu Miso Sauce

When cooked in oil, eggplant tends to absorb quite a bit of the oil, but the excellent flavor compensates for the few extra calories. Her...

(1 Votes)

Seafood Miso Soup

For this soup, I include salmon and shrimp along with diced vegetables to make a full-meal dish. You can create similar flavorful soups u...

(1 Votes)

Fish Stock Preparation

Dashi is a lean, aromatic, nutritious, and flavorful stock that is made from water, kombu (kelp), and katsuobushi (bonito fish flakes). I...

(1 Votes)
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