A simple white block of tofu contains more than meets the eye. Japanese cuisine has long embraced tofu since it was brought to the country from China along with Buddhism in the 6th century AD. For most American consumers, the story of tofu begins as a dietary staple of the countercultural 1960s and 1970s. Yet, Tofu’s story in America actually goes back to the beginning of the 20th century, when a Chinese woman named Dr. Yamei Kin is credited with introducing tofu to the U.S. government as a potential wartime substitute. Through all this history, tofu remains a significant element in today’s ever-changing American food culture.
Join Hiroko Shimbo as she presents the history and preparation of tofu with a fresh tofu making demonstration and tasting. The audience will learn about the use of nigari (the tofu coagulant) and how to prepare a simple tofu dressing that will be enjoyed with local, seasonal vegetables after the demonstration. Come experience the flavor, texture, aroma, and history of freshly made tofu with Hiroko Shimbo.
Hiroko Shimbo is a visiting chef-instructor at professional cooking schools, a consulting chef to the restaurant and food service industries and award-winning cookbook author based in the United States since 1999. Hiroko is widely recognized as an expert on Japanese cuisine.
Hiroko teaches an intensive, hands-on, one week basic Japanese cooking course, Essentials of Japanese Cuisine, and single subject class such as sushi and ramen at International Culinary Center in New York City. Hiroko has also worked with numerous avocational cooking schools across the country and Europe.
Hiroko is the author of The Japanese Kitchen (Harvard Common Press, 2000) - IACP Finalist, Food & Wine magazine Best of The Best, and Cooking Light magazine Top 100 Cookbook of the Last 25 Years, and The Sushi Experience (Knopf, 2006), James Beard Foundation Finalist, which are considered primers on Japanese cuisine and continue to attract professional chefs and home cooks. Hiroko's American Kitchen: Cooking with Japanese Flavors (Andrews McMeel 2012) has recently won IACP Cookbook Award 2013 under American Category. Hiroko's American Kitchen offers an entirely new perspective on Japanese cooking. Rather than teaching how to cook authentic Japanese cuisine, she focuses instead on integrating Japanese flavors, cooking techniques and staples onto the North American table.
Once a year Hiroko operates a culinary tour to Japan. This year Hiroko takes tour attendees to Kyushu, the southern largest island of Japan. Kyushu is one of the most important food destinations in Japan. The tour explores the best of the best Kyushu.