About
Hello, I’m Hiroki.
I have cooked in professional kitchens for thirty years. Today I run a small Japanese restaurant in Torrance, California: a few tables, a short counter, and a kitchen you can see from your seat.
Most of what I cook is not complicated. It is rice washed properly, a pan at the right heat, and knowing when to stop touching the food. That is what I teach on my channel, and that is what this book is.
Everything in The Simple Japanese Kitchen can be cooked with what you can buy in America. Most of it is at any supermarket; the few Japanese pantry items are at any Asian market or online, and every recipe gives you an honest swap.
If you have a question, write to me at support@hirokiyamamoto.xyz. I read every message.