
News & Updates
Read the latest from Hiroko. You can also find her posting regularly on Instagram.
It's Sakura Season!
Sakura! Cherry blossoms! Now, the whole population in Japan waits for the Sakura no Hana to bloom! The weather forecasts on TV announce cherry blossom forecasts along with daily weather forecasts. This helps people plan a special trip to enjoy the flowers at distant locations and arrange picnics under the Sakura no Hana at their favorite neighborhood parks and gardens. Japan experienced a cold winter this year, but the forecasts show a regular blooming schedule. Kyushu, Osaka, Tokyo – March 25, Okayama, Hiroshima, Kanazawa – March 30, Nagano, Fukuoka, Sendai, Tsuruoka – April 10 and Hokkaido and Tohoku – April 30. Japan celebrates the end and beginning of the school year during this festive time. The school year typically ends on March 25, and the new school year begins on April 5. Companies also employ freshmen at this time of the year. In Japan, you may witness young school children in their new school uniform taking trains with their formally-dressed mothers (in most cases) heading to the school where they begin their studies. No one in Japan can pass this season without having Sakura-mochi, a sweet azuki bean paste stuffed pounded sticky rice cake wrapped in salt-pickled cherry blossom leaves. Salt-pickled cherry flowers and young leaves made the year before are sold at the food stores. Restaurant chefs and home cooks use these seasonal blessings to prepare special, seasonal dishes such as Sakura no Hana Takikomigohan (rice cooked and infused with cherry flowers), Sakuramochi (sticky rice cake wrapped up in cherry leaves), and cherry leaves-wrapped grilled fish. At high-end restaurants, chefs pick and use wild cherry blossoms as a garnish for the prepared dishes to bring the very nature outside into the dining table. When the students return to my class, we will use salt-pickled cherry flowers and leaves to make bento boxes for sale at the school. My neighbour’s Sakura tree will bloom by then, so I can bring some to the classroom. Exciting!
Free Digital Book from the Japanese Culinary Academy
Anyone who wants to explore Japanese cuisine in depth can access a complete textbook for free. The book is Introduction to Japanese Cuisine: Nature, History and Culture by the Japanese Culinary Academy. Chef Yoshihiro Murata of Kikunoi restaurant in Kyoto initiated and completed the project. Contents include: Introduction to Japanese Cuisine: Nature, History and Culture Flavor and Seasonings: Dashi, Umami, and Fermented Foods Mukoita I Cutting Techniques: Fish Mukoita II Cutting Techniques: Seafood, Poultry, and Vegetables Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori Click here to download the eBook, available in Japanese and English.
It's now the autumn season. What are you cooking?
Are you cooking and eating seasonally and locally with healthfulness in mind? My books, The Japanese Kitchen, The Sushi Experience and Hiroko’s American Kitchen can guide you to cook delicious meals easily. The benefit of Japanese cooking is that we use far less oil than any other cuisine in the preparations. We also use less spices and herbs in cooking, so that we can enjoy the natural flavor of each ingredient. Learn more about my books > Browse seasonal recipes & cooking tips >
Press & Interviews
Hiroko is proud to have been featured in several publications and podcasts.
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Media Coverage
Media Coverage
Traditional Braised Daikon from 'Hiroko's American Kitchen'
Serious Eats, April 2019
Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'
Serious Eats, March 2019
O Ya, a Boston Favorite, Comes to New York
The New York Times, June 2015
At Japanese Cafe Mocu-Mocu, Pancakes are Entree and Dessert
Metro US, June 2015
Hiroko Shimbo's American Kitchen - Plus a Giveaway!
Food 52, March 2013
How to Use Miso, Kombu and Dashi, According to Hiroko Shimbo, the Martha Stewart of Japan
Bon Appetit, February 2013
Chef Will Have You Cooking Japanese-Style in No Time
Houston Chronicle, January 2013
A Salad from Hiroko Shimbo to Start Your New Year Off Right
Food Gal, January 2013
Traditional New Year's Dishes Transform into Fortune-Packed Appetizers, Perfect for Parties
Gainesville Times, December 2012
County Fare: Traditional New Year's Dishes
Red Bluff Daily News, December 2012
Sara Moulton Picks This Year's Best Cookbooks
ABC's Good Morning America, December 2012
Japanese Fried Salmon with Avocado and Dill Daikon Broth
Food Nouveau, December 2012
Collard Greens Salad with BBC Tahini Sauce
NPR, November 2012
Japanese Techniques Meet Green Market Bounty
Edible Manhattan, September 2012
Podcasts & Shows
Podcasts & Shows
Hiroko Shimbo
Stoveside Stories, May 2024
The Food Enthusiast: Live with Hiroko Shimbo
JMore, June 2023
Last Chance Foods: Shiso's Last Chance Secret
WNYC, September 2013
60-Second Stir Fry: Hiroko Shimbo
WNYC, October 2012
Events & Appearances
Events & Appearances
Tampopo Screening with Hiroko Shimbo
Local Roots NYC, March 2017
Shio Koji Workshop with Hiroko Shimbo
Museum of Food and Drink, Brooklyn, NY, March 2017
Food is Culture: Japanese Quick Pickles with Hiroko Shimbo
Edible Brooklyn, March 2017