Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

by Harumi Kurihara

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.

Genres: Cookbooks, Japan, Cooking, Nonfiction, Food, Japanese Literature, Cuisine

160 pages, Hardcover

First published January 1, 2004

Reviews

[Arielle Heath · Rating 4 out of 5]

One of the four Japanese cookbooks I got for our anniversary. Of the four, this one is by far my favorite. Most of the recipes are really simple and quick and don't require too many unique ingredients that you would never use any other time, which is what I was looking for since we just had a baby and I have less time and money now. There are pictures for all the recipes so you know exactly what you're making, which helped me sell trying some of the more out there things to my husband lol. Overall I love this book, my only qualm is that there are a couple recipes that definitely feel a bit American-ized (but then again it is contemporary and not so traditional) and also some of this stuff sounds like things you'd make for a dinner party rather than everyday cooking - though, not being Japanese or from Japan I could be wrong. She gives out ingredient tips for most recipes such as substitutions for the harder to find ones and her recommendation of toppings which is really helpful. She also talks about her life in Japan and her mothers traditional way of cooking which gives the book a much more personal feel. The way the recipes are written is more like someone telling you how to make these things rather than just "step one this step two this" which can get monotonous, though that can be bad when occasionally she'll say "for a few minutes" or something similar which leaves you scratching your head on the length of time.

[Danielle · Rating 3 out of 5]

My verdict? "Eh." It was better than many "Japanese cooking" sorts of cookbooks, but it really wasn't all that exciting (or informative) either. I do like the cute commentary throughout - it does feel like a work by the author, and some of her experience shines through. What would have made it better? More recipes - and more varied recipes, perhaps with more attention to regional fare. I'm glad that she included a recipe for Hiroshima style okonomiyaki - for balance, it would have been nice if she included the Osaka style as well... that would give the reader an idea of both tastes. I've always hoped that a Japanese cookbook author would go so far as to define the different types of Japanese rice they use by both brand examples and by region - they (including Harumi) mention the "wide variety" but they never get into details. It's no longer that hard to get to an international grocery store with a huge variety of imported and native grown rices - I'd love to try the "authentic" choices if I could only figure out which ones those might be.

Overall, this is a good introductory cookbook to those interested in trying out some casual Japanese fare.

[El · Rating 5 out of 5]

I checked this out of the library after reading Japanese Women Don't Get Fat or Old (which is not as stupid as the title makes it appear) and realizing that the Japanese have some pretty cool ideas when it comes to food.
These recipes are not too difficult (some are a snap), tasty and beautifully presented. This is not a cookbook of strictly traditional Japanese foods; many of these recipes incorporate a few Western influences to the old stand-bys. Others still seem to be completely new creations concocted by this talented cook. This is also not a comprehensive Japanese cookbook, but rather features a few recipes in each of the following categories: Daishi, Appetizers & Entrees, Soup and Noodles, Rice, Tofu, Seafood, Chicken & Egg, Beef & Pork, Sushi, Vegetables, and Desserts & Drinks. Included is a brief introduction to the Japanese diet at present, which has evolved with exposure to cuisines of all different cultures. Recipes include: Shrimp and Squid Tempura, Spaghettini with Fish Roe Dressing, Pan Fried Noodles with Pork and Bok Choy, Egg Drop Soup, Beef and Vegetable Rolls, Shabu Shabu-Style Beef, Maki Zushi (sushi), etc.
The recipes are mostly simple and the book is packed full of beautiful and illustrative photographs so you know what your finished product should look like.
I think my favorite thing about this book is Harumi's presentation. Her foods are beautifully arranged and garnished - but in a causal (not daunting) way - and like other Japanese meals, they incorporate a variety of colors, creating a visual feast in addition to the savory satisfaction of the meal. It is truly inspiring to this American who is used to one- or two-dish dinners.
One warning however: some of these ingredients are hard to find at regular grocery stores - so far I can't locate the Mirin (a sort of cooking wine) or Benito (dried fish flakes) which are used in many recipes here.

[David]

My friend Elsa and I made a New Year's dinner out of this book and everyone enjoyed. The book contains contemporary Japanese recipes for everyday cooking. The food was tasty but not too fancy. The favorite was the Sesame Eggplant- which was microwaved eggplant with a sweet sesame sauce and basil. The biggest joy was the fragrance and flavor of freshly ground sesame seeds.

[Jessica · Rating 4 out of 5]

There are a lot of great recipes in here, and the format is really easy to read and easy to follow. Some of the recipes are for more "traditional" Japanese dishes (ex. maki sushi, shabu shabu, gyudon and finely chopped tuna on rice) while the others have a bit of a Western spin on them (tofu and avocado dressing, for instance, or salmon burgers, or japanese-style risotto).

If anyone likes Japanese, East Asian or Asian fusion-style food, give it a try. I think you'll like it.

[Cara · Rating 2 out of 5]

Quite the disappointment for a woman touted as the Japanese "Martha Stewart". I was expecting contemporary Japanese food that looked not only fun and exciting, but appetizing as well. I found none of this. What I did find were dishes that I thought to myself, when would I ever make these things, and who would I make them for? I wouldn't want to eat them. I certainly wouldn't want to force these dishes onto others. I suppose I was looking for more updated versions of classic Japanese dishes. What Harumi has provided in this cookbook just seem unappetizing and uninviting. There are pictures for each dish and the instructions are fairly clear, so that's a plus.

[Juli Anna · Rating 2 out of 5]

I suppose this is an okay book for Westerners who are just diving into Japanese cookery--Kurihara makes it accessible with the incorporation of certain flavors from European cooking (tofu with tomatoes, basil, and gorgonzola, for instance). But compared to other books on the topic, many of the ingredients are not readily available outside of Japan, and the recipes seem to lack distinct vision. She is called "Japan's Martha Stewart" and I think the comparison is fair--but I don't like Martha Stewart's recipes much, either.

[Jane · Rating 1 out of 5]

Way, way overrated. The recipes featured in this book are simple enough, but if you're looking for a great cooking book for authentic Japanese cuisine, this ain't it. What's more, it seems to me that most of the dishes are sides and small dishes, so it's probably more useful to entertaining and impressing your friends, but not for a satisfying Japanese meal at home.

I'm still looking for that definitive Japanese cooking book!!

[Nikki Nielsen · Rating 5 out of 5]

So far, the recipes I have tried from this book have been EXCELLENT. I love that the recipes are authentic Japanese dishes written simply and using every day indgredients. I also love the beginning of the book where Harumi talks about tradition, etiquette, and even Japanese tableware and presentation.

[Lindsey Duncan · Rating 2 out of 5]

While this book does a good job of providing a wide variety of Japanese recipes, I never quite felt comfortable or informed about the cuisine, though the sections on sushi and tea would be highlights for those interested in the topics, and most of the exotic ingredients had substitution suggestions. Harumi's writing style is charming, but I wanted a bit more.

[Rachel · Rating 3 out of 5]

I agree with another reviewer when she said it was alright but nothing earth-shattering. Had too many recipes involving mayonnaise for my taste personally. It does have gorgeous photos of the food, and so I might try out a couple of the recipes.

[Tim · Rating 2 out of 5]

Another appalling' get rich quick ' book from Harumi.
If you want to prepare and cook Japanese style buy books by Japanese experts who don't take short cuts and sell their souls to the moving wallpaper in the sitting room.

[Cristina | Books, less beer & a baby Gaspar · Rating 4 out of 5]

It is an easy and pleasent introduction to japanese food. The recipes are accessible to perform, in terms of ingredients and complexity. I really like the substitution notes. If you like japanese food, despite you dietary preferences, this a good book to start doing some recipes!

[seri · Rating 5 out of 5]

3 generations of women in my family lovelove this book. :D

[Andrea · Rating 3 out of 5]

Basic Japanese Cooking information. Good for beginners, skip if you have experience with sushi rolls and miso paste

[Ritja · Rating 5 out of 5]

Tolles Buch mit vielen guten und einfachen Rezepten aus der japanischen Küche. Gut beschrieben und die Bilder machen Lust es selber auszuprobieren.

[Mina · Rating 4 out of 5]

My first cooking book for Japanese cuisines

[Penelope]

Simple Japanese recipes to create at home.

[R.J. Gilmour · Rating 2 out of 5]

A collection of Japanese inspired recipes that for my taste are too westernized.

[Heather]

Nice photos.