Hiroko's American Kitchen
Hiroko’s third book is Hiroko’s American Kitchen: Cooking with Japanese Flavors (Andrews McMeel 2012). The book won the IACP Cookbook Award as "The Best American Cookbook of the Year."
The book provides an entirely new perspective on American cooking. Rather than teaching how to prepare classical Japanese cuisine, it focuses on integrating Japanese flavors, cooking techniques, and staples into the North American table.
The Sushi Experience
Hiroko’s second book, The Sushi Experience (Knopf, 2006) was a James Beard Foundation finalist. The book explores the history and culture of sushi and thoroughly details its preparation. It is recognized as a standard by professionals and avocational cooks alike. The book was edited by Judith Jones (the woman who discovered Julia Child).
The Japanese Kitchen
Hiroko's first book, The Japanese Kitchen (Harvard Common Press, 2000) was selected as an IACP Best Cookbook Finalist. It was recognized in Food & Wine magazine's Best of The Best, and in Cooking Light magazine as one of the Top 100 Cookbooks of the last 25 years.
It is considered the standard work on Japanese cooking for a Western audience, and is the largest-selling Japanese cookbook in the American market.
The Japanese Kitchen has been translated into Spanish and published in Spain, as La Cocina Japonesa.
La Cocina Japonesa
Hiroko's first book, The Japanese Kitchen, has been translated into Spanish and published in Spain, as La Cocina Japonesa (RBA Libros, 2000, 2006, 2024).
In this book, you will find detailed descriptions of Japanese ingredients and how to select them, as well as explanations of culinary techniques and more than 250 recipes with useful illustrations.
From the foreword by Ming Tsai: "Japanese cuisine is a tool that should occupy a place in every cook's library. From beginners to experienced chefs, they will all learn from Hiroko."