Hiroko Shimbo is proudly recognized as a worldwide authority on Japanese cuisine.
She has previously taught Japanese cooking at more than 30 cooking schools — vocational and avocational — across America, and is currently the principal chef instructor of Japanese cuisine at the Culinary Institute of America in Hyde Park, New York.
Hiroko has been frequently invited as a guest chef and lecturer at conferences and events.
She currently offers speaking and demonstrations for corporate events, professional & avocational cooking schools, and any organization seeking to learn more about how the Japanese diet can build a healthy community.
Once a year, Hiroko leads a culinary and culture tour to Kyushu, Japan for home cooks & travel enthusiasts.
This immersive experience is uniquely based around Hiroko's personal relationships with local artisans and Japanese food producers.
Hiroko is the author of several award-winning cookbooks, with another currently underway.
Her most recent work, Hiroko’s American Kitchen, was named “The Best American Cookbook of the Year” by the International Association of Culinary Professionals (IACP).
Awards
Hiroko loves to produce high-quality stories and recipes for culinary magazine readers to enjoy.
She has been a guest contributor for major publications worldwide, and is currently open for new work.
Hiroko has also worked as a chef-consultant in diverse food-related industries and restaurants.
Schools & Universities
Schools & Universities
The Culinary Institute of America, NY & Greystone, CA
Johnson & Wales University, RI
Cambridge School of Culinary Arts, MA
Sur la Table, NY and CA
De Gustibus, NYC
Central Market Cooking School, TX
International Culinary Center, NYC
Institute of Culinary Education, NYC
Ramekins Cooking School, CA
The Culinary Arts Center, Greenbrier, WV
Restaurants & Catering
Restaurants & Catering
PF Chang’s, AZ
Kare-ken, CA
Mocu Mocu, NYC
ICONIC, NYC
UMass Dining, MA
Bon Appetit Management Co, CA
AVI Foodsystems, OH
Producers & Distributors
Producers & Distributors
Zojirushi America Corporation, CA (Producer of high-quality cooking equipment)
JETRO, NYC — Japan External Trade Organization (Government-related organization which promotes Japan and US trade and investment)
New York Mutual Trading, NJ (High-quality Japanese foods and cooking equipment importer and distributor)
Ibaraki Prefectural Government, Japan (Promotion and sales of exporting regional wagyu to USA)
Frobisher International Enterprise, Canada (Importer and distributor of food)
Hiroko Shimbo is a native of Tokyo, Japan.
She was raised by her mother and father, first in Western Japan, and then in Tokyo from age seven. In 1999, she moved to the United States, and in 2017, she received American citizenship.