Japanese chef puts American spin on homeland dishes

10/31/2012 | Reuters

Chef Hiroko Shimbo recently released her third cookbook, which is dedicated to helping American chefs use easily-found ingredients to create classic Japanese foods such as miso sauces and stocks. "I came up with two stocks and four sauces in order to save time and simplify the process of my daily Japanese meal preparation in my own home kitchen," said Shimbo, who will present at this year's Worlds of Flavor. "And then I started using more readily available American ingredients to cook with my Japanese stocks and sauces. The result was the expansion of Japanese recipes that have the feel and appeal of traditional American cooking."

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