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Hiroko's American Kitchen: Cooking with Japanese Flavors Paperback – October 30, 2012

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Hiroko's American Kitchen: Cooking with Japanese Flavors + The Japanese Kitchen: 250 Recipes in a Traditional Spirit (Non) + Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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Product Details

  • Paperback: 224 pages
  • Publisher: Andrews McMeel Publishing; Original edition (October 30, 2012)
  • Language: English
  • ISBN-10: 1449409784
  • ISBN-13: 978-1449409784
  • Product Dimensions: 8.9 x 7.4 x 0.6 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #94,850 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Hiroko Shimbo is an authority on Japanese cuisine, with worldwide recognition. A chef-consultant for restaurants and food companies, Hiroko is also a trained sushi chef, author, media performer, and chef-instructor. Hiroko operates Hiroko's Kitchen, LLC, a consulting company, in New York City.


Hiroko's award-winning, best-selling book, The Japanese Kitchen, an International Association of Culinary Professionals award finalist and Best of The Best Award by Food & Wine, has become the bible for both professional chefs and home cooks. The Japanese Kitchen has been translated into Spanish and published in Spain, as La Cocina Japonesa. Hiroko's second book, The Sushi Experience, a James Beard Foundation Award nominee and Gourmand International Award finalist, U.S. section, is the most comprehensive treatment of sushi published in English. The book continues to attract professionals and home cooks.


Hiroko has a growing list of clients in the restaurant and food-service industry. She has recently been the principal adviser to the developers of an authentic Japanese curry restaurant, KARE-KEN, in San Francisco, and now serves as the restaurant’s executive chef. Hiroko's current restaurant project is the establishment of a quick-service fresh-sushi restaurant in New York City. Hiroko has provided recipe, menu-development, and other services, including demonstrations and lectures to companies, such as New York Mutual Trading Company, Zojirushi America Corporation, JETRO (Japan External Trade Organization), AVI Foodsystems, Inc., Bon Appétit Management Company, Unilever, UMass Dining, P.F. Chang's China Bistro, and Ruth's Chris Steak House. Hiroko offers Japanese cooking courses–The Essentials of Japanese Cuisine–at the French Culinary Institute/International Culinary Center in New York City. She is also a frequent guest chef at Worlds of Flavors Conference at the Culinary Institute of America, Greystone, in Napa Valley, California. Hiroko appears in the media and online through her own Web site, hirokoskitchen.com, through her blog, and through Twitter @hirokoshimbo, as well as on such services as About.com.   


Hiroko is a member of the Women Chefs and Restaurateurs, Culinary Historians of New York, The Author's Guild, and is a sushi adviser for the Blue Ocean Institute.

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Customer Reviews

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Craig M. Strid on May 17, 2013
Format: Paperback Verified Purchase
This is one of my many cookbooks that I'm really enjoying. I have made the rice with avacado and bacon dish. The wife and I loved it. I made the super sauce and carmelized it on a fried hamburger and then fried the egg in it and put it on a toasted muffin. I just made the beef stew recipe and brought it over to a friends house and is convalescing from surgery. It was a big hit. I brought lots of crispy bread to soak up the gravy. My son would not leave it alone after we got home. He told me to make a double recipe next time. Today I caught him making a sandwich with the stew meat that he picked out of the leftovers. Everytime I catch him raiding he comments by saying "Its so good" The recipe has sake and super sauce in it. I did not have tuna flakes so I used my fish sauce to season it. This book is educating me on how to kick it up a notch in a different way. I was stationed in Okinawa and loved the food off base.
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15 of 19 people found the following review helpful By I. Darren on December 2, 2012
Format: Paperback
If you have tried Japanese food before you still might realise that there is a lot more to it than just Sushi. Of course, you might also still think it is very difficult or involved to make. Maybe this book will help broaden your horizons and let you have a go making good Japanese food in your own home kitchen.

Certainly this reviewer is prepared to stick his hand in the air and admit to "writing off" Japanese food as being difficult to make. Quite why, it is unclear, as the same hesitancy does not exist with Chinese food. Unfamiliarity, perhaps?

In any case this book tries to get people cooking Japanese with a different approach. Instead of just presenting recipe after recipe, this book works on a series of building blocks, utilising a hybrid style that combines American and Japanese food traditions together, building on six easily-made stocks and sauces to give 125 different recipes. The book's publicity describes this as "...not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table." That we can agree upon.

So it is time to get cooking. Each chapter starts with a specific stock or sauce and then it is recipe upon recipe that uses the critical building block which you have just learned how to make and use. The author unashamedly has included recipes that she admits are unauthentic because authenticity is such a subjective, argument-inducing discussion and "...the clichéd miso soup with mundane and stereotypical Japanese ingredients such as tofu, wakame seaweed and scallions is boring. I believe it is much more thoughtful, interesting, and appealing to utilize readily available, seasonally changing vegetables.
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3 of 3 people found the following review helpful By Jeremy Hunter on May 20, 2013
Format: Paperback Verified Purchase
Hiroko, where have you been all my life?

This book is organized around six master sauce recipes developed by the inventive author. The recipes are spectacular. The miso salmon potato salad is worth the price of the book alone. The Japanese style niku-miso ragu pasta sauce is another winner. We love the creations contained in this book and send a big round of applause to the author!
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