Hiroko Shimbo

Principal Chef Instructor, Japanese Concentration Program, Culinary Institute of America, New York

Hiroko Shimbo is principal chef-instructor of the Japanese Concentration Program at the Culinary Institute of America (CIA). Widely recognized as an expert and authority on Japanese cuisine, she is a consulting chef to the restaurant and food service industries, and has taught the cuisine at schools across the USA and internationally. Chef Shimbo has been a cookbook author since moving to the United States in 1999. She has authored three award-winning books: The Japanese Kitchen, the largest-selling Japanese cookbook for an American audience, The Sushi Experience, which is recognized as a standard by professionals and avocational cooks, and Hiroko’s American Kitchen, which focuses on integrating Japanese flavors, cooking techniques, and staples into the North American table. Chef Shimbo is currently writing a fourth book.  It is a comprehensive guide to Japanese cuisine with in-depth treatment of the origins and fundamentals of the cuisine that define its place, characteristics, and uniqueness in the world’s culinary traditions and culture. (Instagram: @Japanesecusineauthority)