Posted on Dec 13, 2019 in Hiroko's Blog

      Learning the Art & Pleasure of Japanese Cooking with Hiroko Shimbo 2019 THANKS   Japanese Cooking Classes and Courses at International Culinary Center, 2019   Thank you to those who attended the 5-day Essentials of Japanese Cuisine, one-day Ramen Class and one-day Sushi 101 at International Culinary Center in New York City. I loved meeting you all, sharing the expertise, cooking together and savoring the results with you! 2020 PLANS &...

Posted on Dec 8, 2019 in Hiroko's Blog

Thank you for loving my first and most widely selling book “The Japanese Kitchen’ for over 21 years.  As a definitive work on the art of Japanese cuisine and its preparation, “The Japanese Kitchen” has received many awards.  But most importantly, it was cherished by many of you who love Japanese foods and culture.  A few weeks ago, I received unexpected information from the Quarto Knows the current publisher and rights owner who purchased the original publisher, Harvard...

Posted on Apr 12, 2019 in Hiroko's Blog

Here is a great opportunity for those non-Japanese chefs living abroad who want to commit 8 months to study the Japanese cuisine – seriously – here is a program: Japanese Cuisine Training Program, subsidized by the Ministry of Agriculture, Forestry and Fisheries, Japan. Those who can apply: Non-Japanese living in Japan or abroad Over 18 years old Having language proficiency (both written and spoken) in English and/or Japanese Having financial ability to support...

Posted on Apr 12, 2019 in Hiroko's Blog

COMPETITION Click above to see the complete information. Compete in The 7th Japanese Culinary Arts Competition; The theme of the 7th Japanese Culinary Arts Competition is SHOKU NO HANAYAGI.  The objective of SHOKU NO HAYANAGI is the achievement of a beautiful and exciting presentation for each prepared dish.  The harmonious display of the five colors, red, green, orange, white and black in the prepared food itself including its container is essential to achieving this...