Hiroko Shimbo

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

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.

08/12/2026

Japanese rice vinegar and other vinegars - what are the difference?
Japanese vinegar is made from rice—but rice is only part of the story.
Its production relies on koji (Aspergillus oryzae), the remarkable microorganism that has been at the heart of Japanese fermentation for centuries. Koji produces powerful digestive enzymes, including amylase and protease, which break down carbohydrates into simple sugars and proteins into amino acids.
This enzymatic transformation creates the complex aromas, flavors, and textures that make fermented foods so distinctive. In the case of rice vinegar, it contributes depth, balance, and a richness that goes far beyond acidity.
Koji is also the foundation of many iconic Japanese foods and seasonings, including sake, miso, and soy sauce. Understanding the role of koji helps us appreciate why rice vinegar is more than a sour ingredient—it is a product of fermentation, craftsmanship, and culinary tradition.

08/11/2026

Rice vinegar sells especially well during Japan's hot summer months. But why do we reach for vinegar when the temperature rises? In the next nine posts, I’ll explore the relationship between vinegar and summer dining, along with some of my favorite recipes.
Growing up, my mother always prepared more vinegar-based dishes during the summer. Whether it was sunomono, pickled vegetables, or lightly vinegared salads, these refreshing flavors were a regular part of our meals. As a result, I still crave cooling, vinegar-seasoned dishes whenever the weather turns hot.
Perhaps it’s nostalgia, or perhaps there is a reason why vinegar has long been associated with summer refreshment in Japan. Join me as I share the traditions, flavors, and recipes that make vinegar an essential ingredient during the hottest months of the year.

07/30/2026

Summer Pickling Essential - Summer pickling is an essential part of my kitchen, and it often includes plums and rhubarb. I choose firm, fresh fruit, and my basic pickling marinade consists of water, rice vinegar, sugar, and a hint of salt.

These pickles accompany many dishes, serving as a palate cleanser, a visual accent, and a refreshing contrast of flavors. Their bright color and balanced sweet-tart taste bring both beauty and liveliness to the table.

07/29/2026

Nukazuke, My Summer Partner
Each summer, I return to my nukadoko for its flavor and its rhythm. It feels like a true seasonal partner — one that asks for daily care and gives so much in return. For many families in Japan, tending a nukadoko spans generations, and I’m grateful to be part of that lineage. For those curious about beginning a nukadoko at home, I’ve shared a clear, step by step guide on my July Newsletter. Please visit hirokoskitchen.comwebsite. August newsletter includes the story of summer Fubutsushi, hiyashi chuka-soba and cucumber miso pickles. Please sign up to receive them timely.

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New York, NY

Telephone

+16463463991

Website

http://Hirokoskitchen.com/

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