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Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Hardcover – October 2, 2007
Cooking in the New Year
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Top Customer Reviews
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!
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.
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
Grilled Salmon "Yuan" Style
Warm Cabbage Salad
Peppers and Crab Mixed Rice
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.
Most Recent Customer Reviews
Harumi's cookbooks are great. After owning this book for several years, decided to gift it and the recipient also loves the book.Published 29 days ago by Brian Davidson
I can cook several basic Japanese dishes over the years by watching others, but I want to learn the ingredients list step by step to upgrade my skills. Read morePublished 2 months ago by Mags
Harumi writes beautifully and every time I read her cookbooks (yes, I read em like fiction) I am instantly transported back to Japan. Read morePublished 10 months ago by michlhw
Great book…simple home style recipes. Could use better index to find recipes tho.Published 16 months ago by TT