Hiroko Shimbo

Japanese Cuisine authority; award winning Japanese cookbook author; chef-instructor; consultant to food industries; Japan tour creator and operator

09/18/2026

Chinuki Katsuobushi vs Regular Katsuobushi — the difference is huge.
“Chinuki” means blood‑removed: the chiai (the center backside flesh rich in myoglobin) is carefully trimmed away. Yamaki USA produces this rare, chef‑level katsuobushi.

Swipe the photos — you’ll see it immediately.
I made dashi with both, and the contrast was stunning.

✨ Chinuki dashi → sweet, elegant, beautifully balanced umami
🔥 Regular katsuobushi dashi → stronger, more fish‑forward, with sweetness and a touch of bitterness

Chinuki katsuobushi is perfect for suimono, wanmono, and delicate simmered vegetable dishes where clarity and refinement matter.
This is not for everyday miso soup — this is chef’s katsuobushi.

Thank you, , for the opportunity to try this exclusive product.

09/01/2026

Rice Vinegar as a Hangover Remedy?
Today, alcohol consumption among young people in Japan is much lower than it once was. But Japan was once very much a drinking society, and countless remedies for preventing hangovers appeared in newspapers, magazines, and household guides.
One recommendation I came across was this:
"The acetic acid in rice vinegar helps the body process alcohol and protects the stomach from heavy drinking. Before a night of drinking, mix 1–2 tablespoons of rice vinegar with milk and sugar and drink it."
Did it work? I honestly don't know how many people were saved by this practice!
What fascinates me is how rice vinegar was viewed not only as a seasoning but also as a household health tonic. Whether for summer fatigue, digestion, or a night of celebration, vinegar seemed to have a place in everyday life.
Would I recommend it today? Perhaps not as a miracle cure—but it certainly offers a glimpse into Japan's food wisdom and folklore.
Have you ever heard of a traditional hangover remedy from your culture?

08/31/2026

Mirin tasting with the Group continues: For the 2026 version, the group noted fruitiness, balanced and mild sweetness, a clean flavor, light peachy notes, and a slight bitterness rounded out by mild sweetness.

Everyone agreed that the commercial mirin was the sweetest of the three. They described it as syrupy, less complex in flavor, and having the familiar aroma of mirin, which he uses. One taster commented that it smelled like sake and had a syrupy texture.

What I found most interesting was how much the 2025 version had improved. It has become more like koshu (aged sake), with a rounder and more complex flavor profile. This gives me hope that the 2026 version will continue to develop over the next four months.

When I asked which mirin they would choose to use, the answer was that each one had a different character and would be best suited for different applications.

They felt that the 2025 version would pair well with meat dishes and ingredients with robust flavors. The 2026 version, with its lighter and more delicate profile, would be better suited to ingredients with subtle flavors. As for the commercial mirin, they considered it the most versatile and suitable for general-purpose cooking.

When I visit Japan in November, I plan to purchase an authentic hon-mirin and bring it back to my kitchen. Then I will organize another mirin tasting with a different group of people and compare it with my homemade versions.

I can't wait holding the next one!

08/27/2026

From Nihaizu to Sanbaizu
Earlier, I introduced Nihaizu, a simple sauce made from rice vinegar and shoyu in a 1:1 ratio. It is wonderful with crab and can also be sprinkled over grilled fish or meat, adding a refreshing touch without masking the ingredients' natural flavors.
Today, I'd like to introduce Sanbaizu.
The name means "three-flavor vinegar," and the recipe is easy to remember:
✓ 1 part rice vinegar
✓ 1 part shoyu
✓ 1 part sugar (or mirin)
Sanbaizu has a bright sweet-sour-salty balance that is a cornerstone of Japanese home cooking. Depending on the dish, we may add a little dashi to soften the acidity and create a more rounded flavor.
Sanbaizu is perfect for: 🥒 Pickling vegetables
🥗 Dressing cooked vegetables
🥟 Dumpling dipping sauce
🐟 Light seafood dishes
Simple ingredients, endless possibilities.
How would you use Sanbaizu?

08/26/2026

Which rice vinegar should you buy?
There are many rice vinegars available on the market, but one I often recommend is Mizkan Natural Rice Vinegar. It is made from rice grown and produced in the United States, making it widely available and consistently high quality. Another rice vinegar I recommend is Fujizu by Iio Jozo, made in Japan.
One tip: choose the vinegar packaged in a glass bottle whenever possible.
Glass does not absorb or transfer flavors the way some packaging materials can. It helps preserve the clean, delicate flavor of the vinegar and protects its quality over time. For an ingredient as subtle as rice vinegar, proper storage can make a noticeable difference.
Rice vinegar is valued for its mild acidity and gentle umami. Whether you use it for sushi rice, dressings, pickles, or sauces such as Nihaizu, starting with a good-quality vinegar can elevate the final dish.
A simple ingredient, but an essential one in the Japanese kitchen.
If you are looking for rice vinegar made in Japan, visit Japanese Pantry, MTC Kitchen or Kokorocare sites.

08/25/2026

Historical fascination about Namban dish: The term 'namban' was historically used to describe Portuguese and Spanish traders who arrived in Japan during the 16th century. When I traveled to Spain and learned to make escabeche, a vinegar-marinated fried dish, I immediately noticed the similarities. The connection between the two seems difficult to ignore. Nambanzuke is not a direct descendant of escabeche, but a Japanese adaptation of an imported technique. It is a wonderful example of how culinary traditions evolve through cultural exchange.

08/20/2026

Nambanzuke: Namban Marinade
• 1 cup dashi stock
• ½ cup rice vinegar
• 2–3 tablespoons sugar
• 3 tablespoons + 2 teaspoons shoyu (a blend of koikuchi and usukuchi shoyu)
When I traveled to Spain and learned how to make escabeche, I was struck by the similarities. It made me wonder whether Nambanzuke was inspired by the Spanish and Portuguese traders who introduced new cooking techniques to Japan centuries ago.
Find the full recipe at hirokoskitchen.com

08/19/2026

Nambanzuke: The Ultimate Summer Dish ☀️
In Japan, we enjoy many dishes served cold during the summer months, and one of my favorites is Nambanzuke.
The dish begins by deep-frying fish, chicken, or another protein and then marinating it in a flavorful namban sauce made with dashi, rice vinegar, mirin (or sugar), and shoyu. The result is a refreshing dish that is served chilled or at room temperature—perfect for hot summer days.
When I teach Nambanzuke in my cooking classes, my students often look puzzled when they see me deep-fry the chicken and then immediately place it in a marinade. It seems counterintuitive! But when tasting time arrives, their reactions quickly change. The verdict is usually the same: "Delicious!"
I often wonder about the origins of this cooking method. The word namban ("southern barbarian") was historically used in Japan to describe Portuguese and Spanish traders who arrived in the 16th century. When I traveled to Spain and learned how to make escabeche—a dish of fried food marinated in vinegar—I couldn't help noticing the similarities.
Could Nambanzuke be related to escabeche? Many food historians believe there is a connection. Whether or not it is a direct ancestor, the resemblance is remarkable.
Just one of those culinary connections that makes food history so fascinating.

08/18/2026

Summer and Vinegar Dishes ☀️🍚
When the temperature and humidity rise, many of us naturally lose our appetite. We also sweat more, losing water and minerals along the way. Add cold drinks, ice cream, and hours spent in air-conditioned rooms, and it's easy to feel sluggish during the summer months.
In Japan, vinegar-based dishes have long been a seasonal remedy for hot weather. Rice vinegar, a fermented ingredient rich in amino acids and organic acids, adds a refreshing brightness that can make food more appealing when appetites are low.
The clean, lively acidity of rice vinegar awakens the palate and brings balance to summer meals. That is why dishes such as sunomono (vinegared salads), pickled vegetables, and vinegared seafood are staples of the Japanese summer table.
My mother always served more vinegar-flavored dishes during the hottest months of the year. Today, I find myself doing the same. Whether it's tradition, taste, or both, there is something about the refreshing tang of rice vinegar that makes summer dining more enjoyable.
Do you have a favorite vinegar dish for summer?
☀️🥒🍆🍚

08/13/2026

How does Japanese rice vinegar differ from wine vinegar?
Japanese rice vinegar is typically milder and more delicate than wine vinegar. While its primary acid is acetic acid, which creates vinegar’s characteristic pungent aroma and bright nature, rice vinegar also contains amino acids produced during fermentation. These amino acids soften the sharpness of the acidity, resulting in a rounder, richer, and more balanced flavor.
Wine vinegar, on the other hand, is often characterized by a sharper, more assertive acidity. Its flavor profile is influenced by the organic acids and tannins derived from wine, giving it a brighter edge that pairs particularly well with rich, fatty, or oily foods.
This difference is one reason Japanese cuisine often favors rice vinegar for sushi, Japanese salad dishes, and pickles, where harmony are important. Wine vinegar's sharper acidity can cut through richness more aggressively, making it a natural partner for hearty dishes and robust dressings.

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+16463463991

Website

http://Hirokoskitchen.com/

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