MEET HIROKO SHIMBO,
OUR NEWEST CHEF

Hiroko Shimbo is an authority on Japanese cuisine with world-wide recognition currently featured in Edible Manhattan and Saveur Magazine. Her award-winning, best selling book, The Japanese Kitchen, received a Best of The Best Award by Food & Wine, has become the bible for both professional chefs and home cooks. Her new book, Hiroko's American Kitchen premieres this October. Read More »

Ginger powder from Wellington’s offers super fresh ginger taste along with a kick and spiciness, mellow sweet taste, slight bitterness and some astringency – all of which contribute to produce the perfect flavor in my Corn and Ginger Rice with Shoyu dish.

Kale is one of the vegetables I encountered for the first time in my life after moving to America and fell deeply in love with it. In this Kale and Shiitake Mushroom Salad, I toss julienned raw kale with simmered shiitake mushrooms prepared in the traditional way. Dried Shiitake Mushrooms are heaven sent for this recipe.