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Shimbo's saucy approach to Japanese food
date:Oct 31, 2012
Japanese-born chef Hiroko Shimbo shows making your own miso sauces and stocks with kelp and dashi is an easy, versatile way to bring her country's flavors to U.S. homes in her third book, Hiroko's American Kitchen.

She also consults food companies and U.S. restaurants on her country's cuisine, including Iconic Hand Rolls in New York, which opened earlier this year.

Shimbo, who now lives in the Big Apple, spoke to Reuters about her approach to add Japanese flair with American ingredients and ho

12/21 11:28