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Simply Japanese: Modern Cooking for the Healthy Home Hardcover – May 1, 2010


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$23.08 FREE Shipping on orders over $35. Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we ship the item. Ships from and sold by Amazon.com. Gift-wrap available.


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Simply Japanese: Modern Cooking for the Healthy Home + Everyday Harumi + Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert
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Product Details

  • Hardcover: 160 pages
  • Publisher: Kodansha USA (May 1, 2010)
  • Language: English
  • ISBN-10: 4770031025
  • ISBN-13: 978-4770031020
  • Product Dimensions: 10 x 0.8 x 7.8 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #586,353 in Books (See Top 100 in Books)

Editorial Reviews

From the Author

"This book is full of modern Japanese food, the kind we Japanese eat every day. It's the food I've made for my family and friends, including Westerners, who all appreciate natural, good taste. If this book helps bring healthy, delicious Japanese home cooking to your daily table and adds even just a little to your life, then I couldn't be happier." —Yoko Arimoto

About the Author


After a career as a fashion designer, YOKO ARIMOTO found herself enjoying cooking at home for her three children. She soon started working on food-related magazine articles, which were quickly followed by appearances on television food shows. She also began writing cookbooks, which became bestsellers in Japan. Simply Japanese is her first book to be translated into English.

Photographer FUMIHIKO WATANABE has worked on numerous food magazines and cookbooks, including Nobu: The Cookbook, published by Kodansha International, which was nominated for a James Beard Award for photography.

Customer Reviews

4.5 out of 5 stars
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I've been a long time fan of Japanese culture and this book is terrific!
Kristen Warden
All the recipes are clearly written, and the author also gives plenty of useful tidbits that have come in very handy in the produce section in the supermarket.
J.Hobson
It's clean, easy to read, simple format, and contains fairly simple recipes.
Timegoesby

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By J.Hobson on June 25, 2010
Format: Hardcover Verified Purchase
"Simply Japanese: Modern cooking for the Healthy Home" is definitely a keeper. Every recipe is based on honest food. I 'm not the kind of person who cooks or eats "low-fat" or fake stuff that's supposed to make you feel like you are eating something real. I'm not a vegetarian, nor am I a vegan. I LOVE MEAT. However, I like my food to be healthy in the sense that provides me with plenty of fibers, vitamins and healthy fats. I also love to treat myself to Asian cuisines once in a while. This cookbook exceeds all my desires. In Simply Japanese, every recipe focuses on flavor and high quality ingredients, and just happen to be reduced calorie!

The recipes are well organized and spread into different chapters which are,
1. Meat and Poultry
2. Seafood
3. Deep-frying
4. Vegetables
5. Tofu
6. Traditional Specialties
7. Rice and Miso Soup
8. Desserts.

My husband liked the nikijaga simmered potato and beef so much and I made it three times in two weeks. We have tried several other recipes and we were pleasantly surprised at how good and flavorful they are. The salmon teriyaki is divine, as are many of the others. I've learned to deep fry seafood. These recipes are contemporary and realistic, and most do not have exotic ingredients you have never heard of.

All the recipes are clearly written, and the author also gives plenty of useful tidbits that have come in very handy in the produce section in the supermarket. Unlike many cookbooks that just give recipes and pictures (although they are beautiful), in this book, there are lots of background writing about each of the recipes selected. The technique and equipment notes in the back of the book are very useful too.

Truly a wonderful book.
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11 of 11 people found the following review helpful By Kazumasa Fukuda on May 6, 2010
Format: Hardcover Verified Purchase
This book is for people who are new to Japanese cooking ( not necessarily to the cuisine itself) and who wish to gain a basic understanding of the simpler flavors of the traditional Japanese fare. Arimoto Sama's book is easy to follow, ingredients are simple and effortlessly acquired in most health food stores or super markets, and are also affordable. The simplicity of the ingredients is in keeping with the genre of cuisine, also easy for the more daring palette or cook to build upon. Having lived in Japan for more than a decade there are some staples which, I had taken for granted this book brings them home - particularly the recipe for homemade tofu, which has to better than buying it in a plastic box at the supermarket!
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6 of 6 people found the following review helpful By S.K."cookalot" on June 4, 2010
Format: Hardcover Verified Purchase
I read this book from cover to cover in one evening. Kudos to Ms. Yoko Arimoto (the author) on bringing not only wonderful, modern Japnaese dishes but a great read to all of us who are wishing to pursue a healthy life and eat well. We now have "Japanese night" once per week trying recipes along the way, and they are very healthy and delicious meals. My husband and two little girls love them.
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1 of 1 people found the following review helpful By Stephen Foster VINE VOICE on August 14, 2014
Format: Hardcover
I got this from the library on a whim, not expecting much, given the spectacularly well-coiffed and turned-out author.

But so happens the lady really knows and loves her subject, and the book is exactly what it says it is: authentic Japanese cuisine that uses few ingredients and needs few instructions to prepare.

Which doesn't imply it's all easy-peasy. The kara-age chicken needs to first be fried at 340F until almost done, then singed at 370F to finish. My first experience quickly taught me that those specific temperatures are important, and are difficult to maintain (do NOT trust the dials on electric deep-fryers: these days I just hover over the stove, monitoring the oil temperature in the pot). I thought to eliminate the first fry by pan-roasting the chicken beforehand, but turns out the batter needs all that time in the oil to cook properly.

But my first, messy attempt got eaten almost as quickly as my second. And as I already had hot oil, and we had harvested-today local corn on hand, I also tossed in her kaki-age corn and shrimp fritters, without the shrimp, which means I was basically deep-frying corn and flour: those are so utterly addictive that they evaporated on their way to the table.

For a Scotsman, I've made an astonishing amount of tofu, but then so has Ms. Arimoto. Tofu is tasteless, you think? Try using her recipe, but substituting edamame (frozen is perfect) instead of dried soybeans. The result is BRIGHT green, tasty in a very subtle way, and likely to get you lucky if you ever bring a vegan home for dinner.

A recommendation for a next book? Japanese Soul Cooking. A sorta Japanese-gets-funky-n-messy cookbook, including several horrific-looking dishes (like Hiroshima-style okonomiyaki) that look distinctly ... Scottish.
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2 of 2 people found the following review helpful By M. Palfreyman on March 16, 2011
Format: Hardcover Verified Purchase
A really great little book with some tempting recipes. Tried several of them and enjoyed them all. Still working on the others. When given a choice between maple syrup and mirin I would always choose the mirin. More genuinely Japanese. The book is great value for the money.
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More About the Author

After a career as a fashion magazine editor, YOKO ARIMOTO found herself enjoying cooking at home for her three children. She soon started working on food-related magazine articles, which were quickly followed by appearances on television food shows. She also began writing cookbooks, which became bestsellers in Japan. Now she has divided her time equally between homes in Italy, UK, and Japan and has been able to give full play to her talent for entertaining people and sharing recipes. Simply Japanese is her first book to be translated into English.