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Harumi's Japanese Home Cooking [Hardcover]

Harumi Kurihara
4.8 out of 5 stars  See all reviews (4 customer reviews)

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Book Description

15 Sep 2006
Following the international bestseller Harumi's "Japanese Cooking", Harumi's second book "Japanese Home Cooking" presents more than 70 new authentic Japanese recipes, and menu and table presentation suggestions. Harumi introduces specialist Japanese cooking techniques such as the use of cooking chopsticks, different knives and styles of chopping, as well as explaining how to plan and present a traditional Japanese menu and table. Chapters include soup, eggs and tofu, rice and noodles, meat, fish, vegetables, desserts and drinks, bento (lunch boxes) and menu planning. Throughout the book, Harumi's Hints offer tips and helpful suggestions and alternative Western ingredients are suggested in place of hard-to-find specialist Japanese products, without compromising on taste or results. A glossary of ingredients and useful lists of suppliers complete the book. Harumi's "Japanese Home Cooking" gives a popular insight into the way meals are eaten in Japan today. The recipes embrace simplicity and elegance, and combine authentic Japanese cuisine with contemporary tastes. It is illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas.

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Harumi's Japanese Home Cooking + Everyday Harumi: Simple Japanese food for family and friends + Just Bento Cookbook: Everyday Lunches to Go
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Product details

  • Hardcover: 160 pages
  • Publisher: Conran Octopus Ltd (15 Sep 2006)
  • Language: English
  • ISBN-10: 1840914793
  • ISBN-13: 978-1840914795
  • Product Dimensions: 25.4 x 20.2 x 2.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 494,370 in Books (See Top 100 in Books)

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Product Description

About the Author

HARUMI KURIHARA is the most influential cookery writer in her home country of Japan. She has authored more than 40 books collectively selling more than 15 million copies, as well as producing a quarterly magazine Suteki Recipes (Lovely Recipes) and her own brand of kitchenware. Harumi's first cookbook in English Harumi's Japanese Cooking won the Gourmand World Cookbook award in 2004. Her success is rooted in her down to earth, pragmatic approach which follows a philosophy of elegance and simplicity.

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Japanese knives are justifiably internationally renowned. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
22 of 22 people found the following review helpful
5.0 out of 5 stars Much more authentic 28 Sep 2007
Format:Hardcover|Verified Purchase
I really liked Harumi's first book 'Harumi's Japanese Cooking' (and what cook could resist investigating 'Japan's answer to Delia Smith'?) but was well aware even when cooking and eating those dishes that this wasn't entirely the 'real thing'. As the previous reviewer says, Harumi seemed slightly worried about presenting full-on Japanese to the western audience, or the British audience in particular since what I purchased was the British edition of her book.
Well, she's still worried; but less so! I mean, you won't find any 'dancing sushi' or fish cut up live for sashimi here; but on the other hand as a Brit, I can understand that Harumi may have been inhibited as much by her knowledge that over here, on an island that's surrounded by water, we simply can't buy seafood that's fresh enough, as by regard for our inbred squeamishness about killing what we eat. I mean, I was in a certain very well known supermarket the other day, asked for herring at the fish counter; they didn't have any, but the salesman (I hesitate to call him a fishmonger) told me that if I'd been in the day before I could have had it at a great price. Because it was three days old ...
Mercifully Harumi manages to include here plenty of authentic Japanese home-style recipes which do not require quivering-fresh seafood: miso soups, noodle dishes (no ramen this time!) and hotpots. There's even one more-or-less-raw fish dish which is suitable for the British cook with access only to supermarket mackerel: the lightly-pickled mackerel 'sashimi' is strongly flavoured with vinegar and soy sauce, and thus sufficiently forgiving of less than entirely perfect fish to make a delicious dish even over here.
Regarding the previous reviewer's comment on sugar content, well it's true!
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52 of 54 people found the following review helpful
4.0 out of 5 stars Impressed! 28 Sep 2006
By julia
Format:Hardcover|Verified Purchase
I was intersted in Japanese cookery for a while but it was difficult to get good advice since moving out of London. Then when I saw a book by "Japan's answer to Delia Smith" I had to get the book. I was very impressed by this her first (in English) book, <Harumi's Japanese Cooking (Conran Octopus Cookery)>. I got many use of the book.

Since then, she appeared on so many places. On my Japanese neighbour's bookshelf (in Japanese), on airline magazines - being a big success in USA, etc.

Here I have her new book, <Harumi's Japanese Home Cooking>. Not surprisingly for a book by same publisher, this book's look is more or less same as the first one - superve photos and same typeset.

It seems that she gained more confidence in her books in English speaking market. Her first book had many pseudo-Japanse dishes or 'fusion' style dishes alongside famous Japanese dishes as if she was nervous to present the whole real thing. This time, the book is full of more authentic type Japanese home cooking as the title suggests.

If you are interested Japanese culture and food, you won't be disappointed.

The chapters are:

Soup, Eggs & Tofu/ Rice & Noodles/ Meat & Poultry/ Fish & Seafood/ Vegetables/ Dessets & Drinks/ Bento/ Menu Planning

This book shows more of what Japanese people eat today, than what western people think what Japanese food is like. Highly recommended.

(less one star becasue, she likes her food sweeter than I do. I halved the amount of sugar every time.)
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3 of 3 people found the following review helpful
5.0 out of 5 stars Superb modern japanese home cooking 30 Nov 2009
I have to disagree with the previous reviewers.
Kurihara-sensei spends a lot of time in the UK and London in particular.
Unfortunately not everyone has the access to the ingredients many londoners can pick up and we have to make do with what we can get locally and over the internet.

The cook presents real recipes that people use in everyday life in Japan and the presentation is well laid out and easy to get to grips with, i suspect that the western palate is just not used to the sweetness of the Japanese one, they do love their sugar!. There are a variety of sweet and salty, acid and sour tastes in the recipes, something for most people, not just fish, rice and noodles.

Anyone who wants to see Kurihara-sensei in the flesh should take a look at NHK World on sky516 at 4:30 on a monday afternoon to see the wonderful flavoursome food she creates.
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0 of 2 people found the following review helpful
5.0 out of 5 stars Authentic Japanese Cooking 25 Aug 2011
By GloryB
My Japanese daughter-in-law took this book from me. She really liked it & so do I. I bought two copies of this book by accident - glad I did.
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Most Helpful Customer Reviews on (beta) 4.7 out of 5 stars  30 reviews
49 of 51 people found the following review helpful
5.0 out of 5 stars Essential and Delicious 2 Feb 2008
By AM Coleman - Published on
If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.

Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.

The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.

Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.

Don't miss the chance to pick up your own copy!
34 of 37 people found the following review helpful
5.0 out of 5 stars Variations on a Theme 19 Aug 2008
By Jason T. Fetters - Published on
This is a great little cookbook. It starts off with a very basic recipe for Miso soup. I'm convinced that anyone can look the basics of Japanese cooking, which really isn't that hard to learn. The interesting aspect is all the variations that follow like Miso soup with eggplant, or pork, or even carrots. This is where the strength of the book is. It shows standard favorites outside the box. For example Donburi is a great and filling lunch and there are many different kinds like egg and chicken, beef, tonkatsu, fried chicken but Kurihara offers Sukiyaki Don. Sukiyaki is a favorite dish around the world and its interesting to see how it translates into a donburi. Also, her recipes for Teriyaki burgers look good thanks to the beautiful photographs. There's also a good recipe for Beef and potato croquettes which is fine by itself. I like to make curry and use croquette and curry together. There are so many recipes and variations packed inside this cookbook. My other favorites are Grilled Salmon "Yuan" style, Green tea risotto ochazuke, and for desert White Chocolate cake (the white chocolate is inside the cake and not the frosting.) Ochazuke is a great dish that can be eaten any time. I like Ocazuke for breakfast, especially after drinking too much Chu hai or sake. Its the perfect hangover food. Compared to other cookbooks, this one is easy to jump into and start cooking with. You can learn the basic way and then learn how to improvise and combine many different Japanese and western elements.
20 of 21 people found the following review helpful
5.0 out of 5 stars Finally, a Japanese cookbook worth buying 11 Dec 2009
By George Ehrhardt - Published on
Format:Hardcover|Verified Purchase
At last, a really good English-language Japanese cookbook. We actually eat many of her recipes on a regular basis, because my wife uses her Japanese-language cookbooks. For what it's worth, her mom cooked professionally in Japan for 40 years and she praises Kurihara's books too. Unlike the other English-language Japanese cookbooks I've seen, she doesn't write about what might be served in restaurants, or an American image of Japanese food, but the sort of things that Japanese people actually like to eat at home. Her commentary on the food and Japanese attitudes towards it is also simple and accurate (IMHO), without any grandiose sociological claims about "Japanese culture," which is refreshing.

The best part for me? Udon, those thick, chewy noodles. I love the stuff, but we can only get it after a 2 hour drive, and it's expensive here in the US. My wife believed that it takes special flour to make, which we can't get, so even though we could eat it pretty much 365 days a year, we only had it occasionally. But Kurihara has a recipe that mixes AP and Bread flour that works! It requires some bad-ass kneading (like stomping on it for 20 minutes--literally) and it isn't quick (it is cheap, though), but they taste great. Even my wife gave it the thumbs up, which says a lot.
14 of 14 people found the following review helpful
5.0 out of 5 stars Simple, easy and elegant 5 May 2009
By viciouslips - Published on
I don't think I need to reiterate the reasons why this is a good Japanese homecooking book to have, the previous 5 reviewers have done a wonderful job.

This book is particularly useful if you want a taste of what's really going on in the modern Japanese home kitchen - they really do incorporate a bit of everything into their cooking, a little French (gratins), a little Chinese (dumplings) and a little Western flavouring.

What makes this book a must have is the simplicity of it. The recipes are easy to follow even for novice cooks, yet the finished product is delicious and elegant. Harumi also provides tips for substition when a certain "traditional" Japanese ingredient is unavailable.

This book can at times seem to overtly sing the praises of Japanese cuisine (she thinks Japanese beers are the best! YIKES!) and may seem a tad bit immodest, but the recipes, narration and pictures (I actually went out and bought a tamago pan) makes it a worthwhile purchase. One of the easier and less frilly Japanese cookbooks out there.
39 of 46 people found the following review helpful
5.0 out of 5 stars chic cuisine from Japan 3 Oct 2007
By Richard Cumming - Published on
Harumi has been compared to Martha Stewart. That's wrong. Harumi is way cooler and way nicer.

This is her first book in English--she's BIG in Japan....superb advice on Japanese cooking techniques---recipes are easy to follow--excellent photos.

Here are some standouts: Eggplant Gratin with Tofu and Miso Sauce

Sukiyaki Donburi

Checked-Top Sushi

Chinese-Style Dumplings

Grilled Salmon "Yuan" Style

Warm Cabbage Salad

Peppers and Crab Mixed Rice

all yum!!
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