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Harumi's Japanese Home Cooking Hardcover – 15 Sep 2006


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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: 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: 642,996 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 By magdalene42 on 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 ...
duh!!!
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 By julia on 28 Sep 2006
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 By A. Groves on 30 Nov 2009
Format: Hardcover
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 1 people found the following review helpful By Sportique on 2 Dec 2014
Format: Hardcover Verified Purchase
My Japanese wife uses this book regularly to help produce mouth-watering Japanese meals. To be recommended if you are interested in Japanese cooking.
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0 of 3 people found the following review helpful By GloryB on 25 Aug 2011
Format: Hardcover
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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