Everyday Harumi: Simple Japanese food for family and friends Hardcover – 7 Sep 2009
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Created expressly for Westerners, the latest stylish volume from Japanese cooking star Kurihara (Harumi's Japanese Home Cooking) shows Americans how they can incorporate Japanese styles, flavors and techniques into weekday meals. A sort of Japanese Rachel Ray, Kurihara offers 70 home-style recipes big on flavor and short on effort. Arranged by main ingredient or flavor (rice, miso, shellfish, potato, etc.), readers will be able to crank out fare such as Rice with Sea Bream, Ginger Pork or Tonkatsu (pork shoulder steaks that have been breaded, fried and served with cabbage and a sauce of the same name) in almost no time at all, provided they have a few sauces on hand. Japanese riffs on fried chicken and sliders with teriyaki sauce make pleasant surprises, but there are enough classics like yakitori, egg drop and miso soup (three variations), and ubiquitous Sweet Pickled Ginger to please traditionalists. Those with a soft spot for Japanese flavors and techniques, or traditional cooks looking to branch out will find this a welcome, sharply-produced introduction.--Publishers Weekly --This text refers to an out of print or unavailable edition of this title.
Specially shot photography throughout, by award-winning photographer, Jason Lowe. Harumi's previous book, Harumi's Japanese Cooking, published by Conran Octopus, was voted Best Book Ever at the Gourmand Cook Book Awards. Harumi has sold over 20 million copies of her cookbooks - testimony to her approachable and enduring appeal. This is authentic, Japanese home cooking that everyone can do.See all Product description
Top customer reviews
For me, this book is perfect for getting the flavours of Japan into my food more regularly. The "authenticity" angle is far from a moot point, but seeing as I don't live in Japan (any more) this allows me to use the ingredients available to me to create passably Japanese food week in, week out. An okonomiyaki recipe would've sealed the deal.
We made these recipes for friends and have received lots of compliments about how authentic it tastes. There are a few key cupboard essentials that are used in almost all her cooking - miso, dashi, soya sauce and murin. We had to buy dashi and murin from a specialist shop but all the other ingredients can be found in the larger Tesco and Morrisons stores. When I say "specialist shop", I mean a pan-asian shop (doesn't have to be a Japan centre). This book is a must buy if you want to learn how to create these authentic Japanese flavours.
Nice simple home cooking and the recipes give pleasing results even for an amateur like myself.
I am still not sure how to put them together for a meal, and despite frequent mentions that Japanese cooking has a lot of focus on vegetables very few of these recipes involve vegetables and I often seem to end up with meat in a sauce with rice.
I am sure when I am a bit more practised and just want some dishes to add to my meal this book will come into its own, but if you are brand new to Japanese cooking I don't think it is the best place to start. If you do find a good starting place please let me know!
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Practical suggestions for how to source many Japanese store cupboard items.
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