Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999. Her associates and clients comprise a domestic and international cohort of renowned food professionals, organizations and companies.
Hiroko’s professional activities include attendance as a chef and moderator at international conferences and cooking events. For selected clients she provides executive chef services for small and large scale catered events. She appears in the media as an expert on Japanese cuisine.
Examples of her recent activities include serving as a principal chef at the Bogotá Food and Wine Festival, guest chef and moderator at The World of Flavors Conference at the Culinary Institute of America, Greystone, and catering a black tie dinner at the Chicago Art Institute to celebrate the opening of the new Japan wing of the museum.
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 written three award-winning cookbooks. The Japanese Kitchen (Harvard Common Press, 2000; IACP 2001 Finalist), The Sushi Experience (Alfred Knopf, 2006; James Beard Foundation 2007 Finalist) and Hiroko’s American Kitchen (Andrews McMeel, 2013 IACP Winner). The Japanese Kitchen and The Sushi Experience are considered essential primers on Japanese cuisine and continue to attract professional chefs and home cooks.
Her latest book, Hiroko’s American Kitchen: Cooking with Japanese Flavors was selected from among 500 books to receive the IACP 2013 Cookbook Award as the best American cookbook of the year. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather providing instruction for preparing authentic Japanese cuisine, the book focuses on a larger audience of cooks by integrating Japanese flavors and cooking techniques with readily available produce, meats and seafood to recreate dishes already familiar to the America table but with unique added appeal.
Hiroko is a member of International Association of Culinary Professionals (IACP) and Les Dames d’Escoffier New York Chapter.
To Keep up with Hiroko, check out her blog.