KYUSHU PREMIUM 2020

Posted on Jan 24, 2020 in Hiroko's Blog

KYUSHU PREMIUM: KYUSHU WITH HIROKO 2020, November 3-15 This is the third Kyushu tour to be offered and conducted by Hiroko; This exclusive tour takes place in Kyushu, one of the most fascinating and important regions of Japan in matters of cuisine, foreign influence and history and geology. If you have been to Japan previously and perhaps experienced Tokyo and Kyoto, you will find the Kyushu experience enlightening, fascinating and, above all, enjoyable. If this is your...

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KYUSHU PREMIUM 2020 TRIP OVERVIEW & ITINERARY

Posted on Jan 24, 2020 in Hiroko's Blog, Recipes

KYUSHU PREMIUM November 3 – 15, 2020 ABOUT KYUSHU AND KYUSHU PREMIUM Kyushu, the southernmost large island of Japan, is chock-full of incredible interests of so many kinds. I had visited Kyushu in past years on business. During such trips I didn’t experience what inquisitive and interested visitors can do in Kyushu, so I had little idea of the huge variety of amazing sights and experiences Kyushu can offer to us. In 2017 I decided to make Kyushu the next destination...

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Learning the Art & Pleasure of Japanese Cooking with Hiroko Shimbo + 2019 THANKS

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 &...

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Everything is Impermanent and The Life of The Japanese Kitchen

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...

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JAPANESE CUISINE TRAINING PROGRAM

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...

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The 7th Japanese Culinary Arts Competition

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...

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