In Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores.
Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.
Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.
Created expressly for Westerners, the latest stylish volume from Japanese cooking star Kurihara (Harumi's Japanese Home Cooking) shows Americans how they can incorporate Japanese styles, flavors and techniques into weekday meals. A sort of Japanese Rachel Ray, Kurihara offers 70 home-style recipes big on flavor and short on effort. Arranged by main ingredient or flavor (rice, miso, shellfish, potato, etc.), readers will be able to crank out fare such as Rice with Sea Bream, Ginger Pork or Tonkatsu (pork shoulder steaks that have been breaded, fried and served with cabbage and a sauce of the same name) in almost no time at all, provided they have a few sauces on hand. Japanese riffs on fried chicken and sliders with teriyaki sauce make pleasant surprises, but there are enough classics like yakitori, egg drop and miso soup (three variations), and ubiquitous Sweet Pickled Ginger to please traditionalists. Those with a soft spot for Japanese flavors and techniques, or traditional cooks looking to branch out will find this a welcome, sharply-produced introduction.