Consultant to the restaurant and food industries Hiroko provides expert consulting services to the food and restaurant industries. Her work included recipe development and testing, restaurant concept and menu development, chef and staff training and instruction manuals. More info Instruction at cooking schools Hiroko travels extensively in the United States and Europe as a guest instructor providing instruction for avocational and professional students at top quality cooking schools. Her courses cover all aspects - hands-on or demonstration - of Japanese, Thai and Vietnamese cuisine. Classes can range from 5 to 100 students depending on the class content and style. Each class is designed to meet the individual requirements of the cooking school. Complete instructional materials are provided for every course. More info Current teaching schedule Food writing I addition to her best selling book, The Japanese Kitchen and her current book project, The Sushi Experience, Hiroko is the author of more than 30 pieces that have appeared in national and local publications. Her articles explore all aspects of Japanese cuisine for home and professional cooks. Because of her expertise much of her work has been solicited by publications, and she is available for writing assignments at the request of publishers and editors. Here is a list of some of Hiroko’s more important publications. Media appearances Hiroko is a frequent guest on radio and television programs. These programs include local as well as nationally syndicated television shows, and radio programs and interviews in conjunction with her teaching at cooking schools across the country. In addition to her guest appearances, Hiroko is working to develop and present her own series on Japanese cooking for home cooks in America. Here is a list of some of her media appearances.