About Reiko Hashimoto
Reiko was born in Kyoto, the ancient capital of Japan. She grew up in a traditional Japanese family with a food-fanatic mother who has shaped her love of Japanese cooking today.
After studying English Literature at university, Reiko started work as an air hostess and was based in Hong Kong, a real foodie’s paradise. Travelling around the world with her airline broadened Reiko’s understanding and interest in food from all corners of the globe. After leaving the airline, Reiko decided to make a career from cooking and teaching, by introducing Japanese cuisine to her foreign friends living in Japan.
Reiko then moved to London and set up a company called ‘HASHI’ to cater for Japanese dinner parties – from formal sit-down dinner parties to casual canapé parties. Many of those whom Reiko catered for asked if she could teach them how to cook, resulting in Hashi’s growth as an authentic Japanese cookery school.
Over the past 15 years, Reiko has set thousands of students on the path to creative and accessible Japanese cooking, coaching a range of talent from raw beginners to cordon bleu-level chefs. Her experience is marked by her presence in the media, featuring on programmes such as Good Food Live and The Great British Kitchen, working with notable chefs John Torode, Gino D’Acampo and Hardeep Singh Kholi.
In 2011, Reiko released her first cookbook – ‘Hashi, A Japanese Cookery Course’ – with Absolute Press, and it was such a success amongst beginners and professional chefs alike that she has now published a second book ‘Cook Japan, Stay Slim, Live Longer’. Published by Bloomsbury in 2017, this book has been motivated by Reiko’s recognition that the Japanese diet is one of the healthiest and yet most delicious in the world – offering a sustainable life-long way of eating healthily.
Reiko Hashimoto happily accepts the People’s Choice Award from Nigel Barden at the British Cookery School Awards