Hiroko Shimbo

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

Hiroko Shimbo is an adjunct chef instructor at the Culinary Institute of America, where she teaches the Japanese Cuisine program during the spring semester. Internationally recognized as a leading authority on Japanese cooking, Hiroko is an award-winning author whose books have helped bring authentic Japanese culinary traditions to home cooks and professionals alike. Her acclaimed works include The Japanese Kitchen, The Sushi Experience, and Hiroko's American Kitchen, each reflecting her deep expertise and innovative approach to Japanese cuisine. Through her teaching, writing, and events, Hiroko bridges traditional Japanese culinary techniques with contemporary global food trends. She also consults for food industry companies and collaborates with organizations on educational and cultural events. Each year, Hiroko leads an immersive educational tour to Japan, guiding participants through the country's cuisine, culture, history, and traditions, providing a unique learning experience for those seeking a deeper understanding of Japan and its rich culinary heritage. (Instagram: @Japanesecusineauthority)