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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 »

Corn and Ginger Rice with Shoyu and Butter

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.

Organic Ginger Powder

Enjoyed in cuisines the world over for its warm, spicy/sweet aroma and flavor, ginger complements both sweet (think gingerbread) and savory (think stir fry) dishes. Read More »

Dried Shitake Mushrooms

Dried shiitake mushrooms are heaven sent for this recipe. These mushrooms are of good quality, and are very handy and easy to use. Read More »

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