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Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert | 
 enlarge | Author: Harumi Kurihara
Publisher: HP Trade
Category: Book
List Price: $27.95
Buy Used: $12.85
You Save: $15.10 (54%)
New (28) Used (15) from $12.85
Rating:  18 reviews
Sales Rank: 103569
Media: Hardcover
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 1.9
Dimensions (in): 10.1 x 8 x 0.9
ISBN: 1557884862
Dewey Decimal Number: 641.5952
EAN: 9781557884862
ASIN: 1557884862
Publication Date: April 4, 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: few bent corners and worn Used - Good Default Text
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Product Description
Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.
These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.
Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.
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| Customer Reviews: Read 13 more reviews...
 Great Introduction to Healthy Eating October 13, 2005
John W. Mackin (Kawasaki-shi, Kanagawa-ken Japan)
69 out of 70 found this review helpful
Japanese food is famous for being great to look at and great for your body. But it is not easy to make it using traditional methods. Kurihara's book removes that problem. She makes it easy to create both the traditional family meals and some unusual concoctions of her own.
This book does not cover the kinds of foods you will be able to buy at Japanese restaurants but rather the kinds of foods that Japanese eat at home. Her recipes make it easy to make them in your home. She has tested these recipes in Europe and has found some interesting substitutes for materials not easily found outside of Japan.
If you like Japanese cooking and would like to try to make it at home, this is the best introduction. Once you get accostomed to her cooking style, you can then move on to the more difficult methods of Tsuji and Suzuki. But you will find yourself returning to this book regularly because your family will keep requesting her foods.
Japanese cooking for Americans November 24, 2005
radishsc (Poulsbo, WA USA)
32 out of 51 found this review helpful
I bought the book, _Japanese Women Don't Get Old or Fat. But I needed more recipes. Japanese cooking simply is not in our culture, even the pictures in most cook books are foriegn. This book met a lot of my needs. It is beautiful, easy to use, and has some terrific ideas, such as breakfast with rice and eggs. I have been trying to cook Japanese maybe three times a week, and I have a lot of variety. I will warn users that if you are on a low sodium diet to be very watchful, but I am doing it. I will say that so far, I am still fat.
Delicious, creative Japanese-influenced recipes January 14, 2007
anon-new-yorker (Brooklyn, NY United States)
24 out of 24 found this review helpful
Just so you know, the recipes in this wonderful cookbook are largely Japanese-Western fusion, not traditional Japanese. We enjoyed the delicious mentaiko spaghetti this afternoon (very easy to make) and the tofu Gorgonzola pesto salad. The combinations of flavors are interesting and tasty, but if you're looking for a book of more traditional recipes, you might try Washoku.
for one of my most frequently used cookbooks: April 30, 2007
JA in CA (california)
11 out of 11 found this review helpful
Harumi is a bonafied cookbook star in Japan. She's published more than 12 cookbooks, some of them small and adhering to themes like Bento, Seafood, or Italian, and many of her larger ones are collections of her "favorites," recipes that are regulars in her household - both are huge bestsellers, and I own most of them. So when this english version came out, I couldn't wait to try them.
The best part is that most of these recipes are "Japanese," but they are selectively compiled to cater to the American audience. She steers clear from the so-called "weird" Japanese ingredients, like natto (fermentated soy beans), or umeboshi (really sour pickled plum). A lot of Japanese home cooking are western dishes, like casseroles and hamburgers (surprise!), but Harumi, staying true to her title, has selected authentic Japanese recipes or western dishes with a Japanese twist.
I've cooked about half of the recipes in her book, and they all came out great. The best one so far is the open-faced dumplings, and the salmon cakes, and the chicken salad. There was one questionable recipe - the shredded carrot salad - which is her staple dish (as it's published in many of her cookbooks), but I think either Harumi or her editors may have altered the original recipe (which does NOT include vinegar or mustard) to cater to the more American notion of "salad." The original version is MUCH better; less like a salad and more like a stir-fried side dish.
I can guarantee that many, if not all, of her recipes in this book will turn out great, and this is coming from a girl who was raised by her mom's Japanese cooking for a good part of her life.
One of the best cookbooks I own January 18, 2007
S. Marti (San Diego, CA)
9 out of 9 found this review helpful
I have a large cookbook collection and hate to admit that there are some I've never used for a single recipe. I first checked Harumi's book out at the library and after using (and loving) five recipes in two weeks, I just had to buy this book. The recipes are easy, quick and truly delicious. My mother was Japanese and these recipes remind me so much of what I grew up eating. I can recommend this book with confidence for anyone who wants to try something Japanese beyond sushi and teriyaki.
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