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Japanese Cooking Paperback – 15 May 2008

4.2 out of 5 stars 20 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Conran; 01 edition (15 May 2008)
  • Language: English
  • ISBN-10: 1840915013
  • ISBN-13: 978-1840915013
  • Product Dimensions: 20.3 x 1.3 x 25.3 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 706,750 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Book Description

Winner of Best Cookery Book at the Gourmand World Cookbook Awards 2004 Hardback has sold more than 25,000 copies in UK alone More than 70 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts, drinks and bento (lunch boxes).

About the Author

Harumi Kurihara is the best-known cookery writer in Japan, with a public profile similar to that of Delia Smith in the UK. Her cooking and lifestyle books and magazines and media-friendly charisma have brought her phenomenonal success, based on a down-to-earth, unpretentious approach to stylish living and eating. She has made the traditional Japanese values of elegance and simplicity relevant and accessible to millions.Kurihara's powerful popular appeal has seen her sell more than 13 million cookery books and magazines - her glossy quarterly Suteki Recipe (Beautiful Recipes), which features her own recipes, home decoration ideas and lifestyle tips, is always a bestseller. Her Yutori no kukan (A space for comfortable living) chain of shops sells her own Harumi K. brand of simple and stylish household items like tableware, homewear and gardening tools; each has a cafe where customers can sample her recipes. Thirteen Harumi K. concessions have been opened in department stores all over Japan.


Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Being a novice of Japanese cooking I decided that I would need a book that would offer simple recipes and background to Japanese cuisine. So I plumped for this book and was extremely happy when I first opened the book and skimmed through the pages.
Harumi Kurihara is very much like our own Delia; her food is basic to the Japanese person like a roast dinner is to us. But to us Japanese cooking is very new and exciting so we need an author that can give us the basics of Japanese cooking. She explains the various ingredients very well and there are some ingredients that are used throughout her dishes, these are namely mirin and dashi. I have had difficulty in finding mirin and the creation of dashi might be too difficult for basic cooks, but she sometimes give alternatives. She includes at the back of the book a list of Japanese food related shops in the UK which is helpful to a certain extent.
The book is beautifully laid out into sections which are as follows: - Appetisers, Soups and Noodles, Rice, Tofu, Seafood, Chicken and Egg, Beef and Pork, Sushi, Vegetables and Desserts. Plus you have a small section on how to use the book and a small glossary.
There are many mouth watering pictures in this book which makes it delightful to look through. With each recipe there is an accompanying picture so you have an idea of what it is supposed to look like. In my view it is always hard to try and make the food that is created look anything like the pictures in the book. But then again it is like this for most recipe books.
The Tofu section deserves a mention as she highlights seven dishes which are creative and awe inspiring for people like me who has hardly ever used Tofu.
Read more ›
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Format: Hardcover
I've thought about buying this for a while then did last week. Tried 3 recipes over the weekend - really good food, I was impressed - I'm planning to try quite a lot more. It's a very good looking book, well laid out with nice photos. Most of the ingredients are pretty easy to get hold of (well if you have access to a Japanese food store) and substitutes are almost always listed. It didn't get 5 stars because I had problems with one of the dishes (the instructions for the warm aubergine salad says to microwave the aubergine - DON'T - it makes the skin really tough) and also the fact that it doesn't give much guidance on putting menus together (e.g. it says "serves 4" but you need to combine with other dishes - but how many? what works well together?). But minor gripes aside this is an excellent book
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Format: Paperback Verified Purchase
This book is for people who like healthy and delicous food, especially if you like the typically Japanese taste of meals, which takes little time to prepare.
There's a lot of soya sauce, tofu and kombu soup base in the recipes so if you don't like those you'd better buy Jamie Olliver or something.
This is a modern Japanese cuisine, so if you want some old-Japan recipes which take hours to make with only wooden utensils stay clear away from Harumi. She's all about efficiency and sensibility, microwaves and rice cookers when possible.
She always offers western substitutes to Japanese ingredients difficult to find outside her home country so you don't have to travel far or spend a lot to enjoy her recipes.
I absolutely love it!
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By A Customer on 22 Jan. 2005
Format: Hardcover
Harumi's introduction of Western ingredients to the Japanese style of cooking is truly inspired. After all, the Italians wouldn't have spaghetti if Marco Polo hadn't brought noodles back from China. Many of Harumi's recipes are completely Japanese however, but her combination of traditional and Western foods (even Gruyere & Pesto!!) is innovative and exciting. As an English woman, brought up in Japan, I have had to make my own Japanese food at home since I have lived in the West Country where it is virtually unavailable. I consider myself to be well versed in Japanese cookery, but this book has opened a whole new world for me...... and there are plenty of recipes for the uninitiated.
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Format: Hardcover Verified Purchase
I just bought this book because, my neighbour made me some delicious recipe out of it and when she showed me the book I saw lots of very tasty looking recipes so I ordered the book right away.... Received it and guess what... ?! It was a totally different book... !!!
It now turns out that there are two editions (the first one in 2004 which is this one and the second in 2006) I find it very very naughty (and stupid!) of the editors to do a reedition that is sooo different without mentioning it!
There are literally hardly any recipes the same and of course the delicious recipe my neighbour made is not in this edition nor are some others that I had spotted!
The 2006 edition is also for sale on Amazon but the cheapest is over £70... so too much for me ;-((
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By dh on 20 Oct. 2011
Format: Paperback
This book is fantastic, particularly for a novice of Japanese cooking. The book itself is so nicely presented, and very much in the Japanese style of simplicity. I have made a few dishes from the book and have found the recipes easy to follow, and the ingredients have been fairly easy to source, particularly with world foods becoming more readily available in supermarkets. I would definitely recommend this book to anyone interested in Japanese cooking or looking to try some different dishes as it does not disappoint!
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