Harumi Kurihara is Japan's most popular cooking and lifestyle personality. She has sold more than seven million copies of her cookbooks, as well as more than five million copies of her cooking magazine. A nationwide sensation in her home country, she also appears on Japanese television and runs housewares shops and restaurants. This is her first book to be published in the U.S.
I highly recommend if you'd like to cook Japanese food at home without silliness and bother.
The interesting aspect is all the variations that follow like Miso soup with eggplant, or pork, or even carrots.
The recipes are easy to follow even for novice cooks, yet the finished product is delicious and elegant.
Great book…simple home style recipes. Could use better index to find recipes tho.Published 2 months ago by TT
I recently went to Japan and loved the food and this book was recommended by a Japanese friend. So far I have only made the Green Tea Ice Cream for a friend (but had a little left... Read morePublished 8 months ago by N. Osborne
Harumi makes great efforts in this book to adapt techniques using traditional Japanese tools to the sort of kitchen things Americans have at the ready. Read morePublished 8 months ago by kathleen
Got this based on many positive reviews and clicking through pages viewable on Amazon. I was surprised by the author's recommendation on page 20 to cut tofu directly on your hand,... Read morePublished 11 months ago by Anonymous
love this book, learned a lot about Japanese style plating, cooking methods! If you are into Asian cooking, this is a must!Published 12 months ago by Jennifer Quan
One of my favorite Japanese cookbooks. Home cooking is much easier to manage outside of Japan than traditional Washoku cuisine. Read morePublished 12 months ago by Anna