- Hardcover: 160 pages
- Publisher: HP Books; First American Edition edition (October 2, 2007)
- Language: English
- ISBN-10: 1557885206
- ISBN-13: 978-1557885203
- Product Dimensions: 8.3 x 0.7 x 10.2 inches
- Shipping Weight: 8 ounces (View shipping rates and policies)
- Average Customer Review: 42 customer reviews
- Amazon Best Sellers Rank: #563,583 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Hardcover – October 2, 2007
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
About the Author
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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
In the cookbook, Harumi's Japanese Home Cooking, Harumi presents 70+ authentic Japanese recipes that are not too difficult to prepare. Included are chapters for desserts, drinks, eggs and tofu, fish, lunch boxes (bento), meats, menu planning, rice and noodles, soups, and vegetables.
What I like the most about this cookbook is that Harumi offers tips, helpful suggestions, and alternative Western ingredients in place of hard-to-find special Japanese items.
A glossary of ingredients is also included at the end of the book.
Her recipes are dope, precise and reliable. I'm adicted (shhh i also have her other two books-- everyday harumi and harumi's japanese cooking)
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.