Hiroko Shimbo is an authority of Japanese cooking in America. Hiroko started her business in Tokyo, Japan. Since 1999 her base of operation has been in New York.

Hiroko is a chef-consultant and chef-instructor and work with restaurant and food service industries, and professional cooking schools. The recent restaurant project was to create authentic Japanese curry restaurant, Kare-ken, in San Francisco. The companies with which Hiroko worked and is working includes New York Mutual Trding Company, Zojirushi America, JETRO (Japanese Government Organization), AVI Foodsystems, Uniliver, UMass Dining, PF Chang's China Bistro and Ruth's Chris Stak House. Hiroko teaches twice a year intensive, hands-on, one week basic Japanese cooking course, Essentials of Japanese Cuisine, at French Culinary Institute/International Culinary Center in New York City. Hiroko is a frequent chef guest at World of Flavors Conference at Culinary Institute of America, Greystone, California.

Hiroko writes cookbooks. Two of her books, The Japanese Kitchen and The Sushi Experience, award winning books, are highly rated among chefs and consumers. Hiroko's third book is on its way (publication, fall of 2012).