First of all, thank you for visiting my website. My great grandfather, Toshio Shimbo, who was a physician in the rural town of Takada, NiigataPrefecture, northwest of Tokyo visited Germany in the late 19th century to acquire advanced medical study. He was thirty four years old and was already established himself as an respected and busy ophthalmologist in his rural town. In the late 19th century in that region of Japan there was a serious epidemic of eye disease that...
Read MoreTo Ramen Lovers – Let’s Have Fun
RAMEN + GYOZA WITH HIROKO SHIMBO: New York America is known for mouthwatering burgers, Italy for rustic pastas, and France for its fromage, and the Japanese have their own cultural obsession: ramen. Japanese ramen chefs are detail-oriented perfectionists, and the ramen lovers they serve are a discerning bunch who can pick out their favorite ramen ya from the thousands of restaurants and stands that dot the landscape. Glean insight into the fascinating—and delicious—art of...
Read MoreMany Times Requested
When I wrote The Japanese Kitchen 14 years ago, introducing chawanmushi, a savory custard, to Americans, who were grown up with sweet custard, was challenging. Today Chawanmushi’s delicateness in flavor, texture and appearance is appealing to Americans. Instructing Essentials of Japanese Cuisine Course at InternationalCulinaryCenter, NYC, reached to the third year this year. The course covers many areas of Japanese cuisine, including philosophy and preparation...
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