Zojirushi IH Rice Cooker

Zojirushi Sesame Seed Grinder

Vicera JVC-160 WBK Chef's Knife

Vicera JVC-140 WBK Santoku Knife

Tree Spirit Solid Wood Salad Bowl 14.5-in.

Hangiri Sushi Oke

Kishibori Shoyu

Kitchen Aid Five-Ply

Trudeau Battery-Operated Pepper Mill

Harold Imports Stainless Steel Wire Mesh Colander 8.5-in.

Microplane Grater

Benimosu, Purple Sweet Potato Vinegar, Honey Sweetened, 4 ounce bottle

Noto Suzushio

Welcome to Hiroko's Store

You can order products directly from Hiroko’s Kitchen (domestic shipment). Or, go to Hiroko’s Amazon store and find out more fabulous items which Hiroko picked.
Hiroko's American Kitchen
Price: $25.99 (includes shipping and handling)
Hiroko's American Kitchen: Cooking with Japanese Flavors was selected by the prestigious International Association of Culinary Professionals as the winner of the 2013 Best American Cookbook award. Bill Daley of the Chicago Tribune praised the book, noting that "Food authenticity lies in the tongue of the beholder, or so Japanese-born, U.S.-based Hiroko Shimbo would have it in her new book, which combines American ingredients with readily available Japanese seasonings and products. At the book's core: Six easy sauces that give 125 modern recipes authentic taste. Don't balk at making them. These sauces will transform such all-American ingredients as corn on the cob into something more intriguing — and truly Japanese in flavor."

Fine Cooking Magazine also commented: "With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you're ready to go. The secret is Shimbo's sauce-based approach. All 125 recipes in the book are built upon six easy-to-make core stocks and sauces. While respectful of tradition, Shimbo embraces Western ingredients, and her recipes range from authentic sukiyaki, gyoza, and braised daikon to modern hybrids like Spicy Miso Chicken Wings, Succulent Pork Ribs, and Tempura Fish and Chips, in which Japanese flavors deliciously pair with American favorites."

Hiroko's American Kitchen is for every cook and the results are for every diner, every day. You can easily prepare and enjoy the delicious world of Japanese flavors at your home today.

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The Japanese Kitchen
Price: $26.95 (includes shipping and handling)
The Japanese Kitchen, award-winning, best selling cookbook published by Harvard Common Press in 2000 has been acclaimed in the press and by cooking authorities as the standard book for preparing Japanese dishes in a Western kitchen with readily available ingredients using easily mastered techniques. In this book you will find thoroughly explained all you need to know: from shopping for and selecting ingredients, to cooking techniques, to presentation. Healthful, delicious, appealing, and easily prepared Japanese dishes can become part of your cooking repertoire.

The Japanese Kitchen has been translated into Spanish and published in Spain, La Cocina Japonesa (RBA Libros, April 2006). The book is being sold throughout the Spanish speaking world

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The Sushi Experience
Price: $41.99 (includes shipping and handling)
The Sushi Experience, James Beard Award nominee for 2006 published by Alfred A. Knopf in October 2006 is a complete guide to the world of sushi - history and culture, restaurant dining, a wealth of information on ingredients and techniques, dishes and beverages to accompany sushi. The book contains 250 beautiful and useful color photos with more than 125 recipes for the home and professional chef. The book is aimed at both home chefs with sushi-making instruction on quickly and easily prepared dishes based widely available ingredients, and chefs working in the professional sushi kitchen. It includes an interesting and useful tear-out to take with you next time you visit your favorite sushi restaurant.

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Julienne Peeler
Price: $20.45 (includes shipping and handling)
The Julienne Peeler makes perfect 1/8 inch julienne strips of vegetables such as carrots, potatoes, cucumber, peppers, zucchini, green papaya, daikon radish, burdock (gobo), and others. With one stroke you can produce perfect julienne strips every time. The construction is one piece with no moving parts and can be cleaned by immersion in warm diluted detergent and rinsing with warm water before patting dry. No other care is required.
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