Instruction at cooking schools Hiroko teaches as a guest instructor at well known cooking school across the United States and in Europe. She is widely recognized for her skills and approach to cooking instruction. Her students give her the highest ratings and she continuously returns to schools for repeat engagement. To invite Hiroko to your school, contact her at your convenience. Hiroko provides instruction in Japanese, Thai and Vietnamese cuisine. In addition to having mastered her native Japanese cuisine, Hiroko has extensively studied Thai and Vietnamese cooking with professional instructors in Thailand and Vietnam. While her courses are designed to meet the individual needs of diverse cooking schools, here is a sampling of courses she often presents: Japanese Introduction to the cuisine: 1 or 2 days Intensive Japanese cooking: techniques, ingredients and key Preparations: 5 or more days Seasonal Japanese cooking: 1 or 2 days Sushi introduction: key ingredient, rolls of all kinds: 1 or 2 days Sushi advanced: fish handling and preparation; nigiri-zusi: 1 to 5 days Specialty cooking: meat, fish, vegetarian, others: 1 day each Complete Japanese dinners (menu variable): 1 day Japanese dessert: 1 or 2 days The Japanese Tea Ceremony: 1 day Thai Introduction to the cuisine: 1 or 2 days Thai ingredients and representative dishes: 1 or 2 days Complete Thai dinners (menu variable): 1 day Thai week: 4 days Vietnamese Introduction to the cuisine: 1 or 2 days Vietnamese ingredients and representative dishes: 1 or 2 days Complete Thai dinners (menu variable): 1 day Vietnamese week: 4 days Japanese, Thai, Vietnamese and Chinese combined: 5 days