Harumi's Japanese Kitchen by Harumi Kurihara

  • How to prepare rice (page 12)

    from Harumi's Japanese Kitchen Harumi's Japanese Kitchen by Harumi Kurihara

    • Categories: How to...; Rice dishes; Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: Japanese short-grain rice
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Reviews about this book

  • Kavey Eats

    An overall appealing book with simple but bold imagery, Harumi’s Japanese Kitchen is faithful to its premise of taking Japanese cooking back to basics.

    Full review

  • Kavey Eats

    An overall appealing book with simple but bold imagery, Harumi’s Japanese Kitchen is faithful to its premise of taking Japanese cooking back to basics.

    Full review
  • ISBN 10 1840918098
  • ISBN 13 9781840918090
  • Published Aug 13 2020
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Conran

Publishers Text

Japanese cooking demystified with 53 new recipes from one of the world's bestselling authors of Japanese cuisine.

In Harumi's Japanese Kitchen, Harumi Kurihara takes it 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.

A phenomenon in her native Japan, Harumi's books have sold more than 20 million copies worldwide. Harumi's Japanese Kitchen, published to tie in with Harumi's television programme of the same name, aims to make Japanese cooking accessible to all.



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