“Rock with Cognac” : Cognac and Sushi Pairing

Posted on Feb 12, 2021 in Hiroko's Blog

Last week I Co-hosted with Ezra Star, a Cognac Expert, “Roll with Cognac”, educational webinar, for journalists.  Pairing Cognac and Sushi – how fun and cool it was! Both Cognac and Sushi are examples of highly refined culinary arts.  Cognac and Sushi shares similar history and characteristics in many ways.  Both are adopted from foreign culinary culture.  Cognac’s origin lies in the 16th century with the arrival of Dutch in France.  Preliminary forms of sushi arrived in...

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Conversation with DaraBunjon at JMoreliving.com

Posted on Feb 4, 2021 in Hiroko's Blog

I would like to share with you the conversation with my dear friend Dara Bunjon.  She host programs on Jmoreliving.com; https://jmoreliving.com/2021/02/04/the-food-enthusiast-with-guest-hiroko-shimbo/ Dara, thank you very much for having me at your station.  Years have passed but you have such a good memory on our encounter.  When the good time comes back, I look forward to having an in-person conversation with you. Thank you again, Hiroko  ...

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Miso in Tradition and Innovation

Posted on Feb 3, 2021 in Hiroko's Blog

Miso: Traditional Flavors with Modern Application – The Fermentation Association This is a clip from the Miso Webinar which I participated on January 21st.  Now I know how messy my presentation during close-up time was.  The papers with miso names move around and was placed not neatly ….Ugh!  Kristin’s presentation and Kyle’s super beautiful presentation are a must to watch. Hope you enjoy mine as well!...

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WHY MISO IS MADE ONLY WITH SOYBEANS? AND HOW CAN I MAKE MY OWN MISO?

Posted on Feb 1, 2021 in Hiroko's Blog

@japanesecuisineauthority (Instagram)             Hi this is Hiroko Shimbo.  Among many questions asked to us at the Miso Webinar I recently participated with Robert, Kristen and Kyle for The Fermentation Association; this one caught my attention. “Why miso is produced only from soybeans many times  with a few other grains added, but until very recently never using other beans?” In order to answer this question, let me take you to the very...

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Experience Something New in 2021!

Posted on Jan 13, 2021 in Hiroko's Blog

HAPPY NEW YEAR, THE BEST BEEF YOU EVER TASTED, AN AMAZING TOUR I wish that all of your family members, friends and colleagues are safe and healthy in 2021.  We are in history at a key moment.  We see so many suffering in society.  We hope the herd immunity will happen by early fall in 2021, and we can resume life the way we enjoyed it in the past but with much more appreciation. The year 2021 begins a new chapter in my teaching career.  I will be offering cooking classes...

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KYUSHU PREMIUM 2021: NOVEMBER 3-15

Posted on Dec 28, 2020 in Hiroko's Blog

ANNOUNCEMENT, ABOUT KYUSHU & KYUSHU PREMIUM AND ITINERARY 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...

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