The Japanese Kitchen

Top 100 Cookbooks of the Last 25 Years
Cooking Light Magazine

Best Cookbook Finalist
International Association of Culinary Publications

Best of the Best
Food & Wine Magazine

The Best Japanese Cooking Books of All Time
Book Authority

Roberta L. Dowling, Director of the Cambridge School of Culinary Arts
"The Japanese Kitchen is a masterpiece of a book — certainly the most thorough and comprehensive work ever written on the subject."

Nina Simonds, Author of Asian Wraps & Classic Chinese Cuisine
"The Japanese Kitchen is chock-full of new, useful information and tempting recipes. For anyone with an interest in Asian cooking, this book is indispensable."

Roy Yamaguchi, Chef & Owner of Roy's Restaurants
"Hiroko Shimbo brings back many fond memories of my childhood in my family's own Japanese kitchen. She translates the deep-rooted tradition of Japanese cooking into a clear compendium for the modern Western Kitchen."

Rob Seideman, President of the Cooking School of Aspen
"With Hiroko, preparing the exotic becomes as easy as preparing a roast chicken dinner."

Martin Yan, Host of PBS's Yan Can Cook
"This comprehensive guide brings to life the simple elegance and respect for nature and the seasons that make Japanese cuisine one of everybody's favorites."

By the Book: Classic Japanese, with a Western Touch
New York Times, 2001

All About Japanese Food
Los Angeles Times, March 2001

The Culinary Library: Worthwhile Gift Choices
The Austin Chronicle, 2002

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