Harumi's Japanese Kitchen

by Harumi Kurihara

'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.

Genres: Cookbooks

256 pages, Kindle Edition

Published August 6, 2020

Reviews

[Kanako Okiron · Rating 5 out of 5]

As a biracial Japanese I really enjoyed flipping through acclaimed Japanese chef Kurahara Harumi’s cookbook! Most recipes I recognised from either my mum or ojichan preparing them for me (kare raisu, macaroni gratin, doria) and discovered brand new recipes too which I fell in love with - tofu lasagne and pork ginger with kofuki imo are irresistible! Arigato Harumi!

[BingeReader · Rating 4 out of 5]

I like the mapo tofu recipe. Simple but delicious. The stir fried beans was okay. Overall, I like the simplicity of some of its recipes. There’s just some obscure ingredients I wish she clarified more (like where can I find a pouch of demi-glace concentrated meat stock for the tofu lasagne recipe)?