- Hardcover: 160 pages
- Publisher: Conran Octopus Ltd (15 Sept. 2006)
- Language: English
- ISBN-10: 1840914793
- ISBN-13: 978-1840914795
- Product Dimensions: 21 x 1.8 x 25.8 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 284,764 in Books (See Top 100 in Books)
Harumi's Japanese Home Cooking Hardcover – 15 Sep 2006
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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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Top Customer Reviews
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!Read more ›
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.)
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.