• MelMM on August 04, 2010

  The second English-language book from this author. Once again, a solid collection of recipes that reflect modern Japanese home cooking, with influences from around the world.

Notes about Recipes in this book

• Carrot and miso soup

  • Skamper on April 13, 2025

    We both liked this. A nice and easy starter.

• Eggplant gratin with tofu and miso sauce

  • IvyManning on April 28, 2013

    Weird texture, salty, odd flavor, really heavy and greasy (you essentially deep fry the eggplant), and as with most of Harumi's recipes, it's hard to follow and begs many questions. #Fail.

• Sea bream cooked on rice

  • Yildiz100 on May 23, 2024

    Increased liquid to equal parts with rice and was still barely enough. Taste is mild, almost bland, and the fish ends up quite overcooked.

• Chicken with soy and balsamic dressing

  • Skamper on April 13, 2025

    Good and flavorful. M liked.

• Teriyaki hamburgers

  • Kinhawaii on September 07, 2021

    We make this often with all beef & less onion, and cook the smaller burgers entirely on the stove- as in her hints. Half the sauce is enough for us. Always on repeat.

• Meat and potato stew (Nikujaga)

  • Kinhawaii on September 07, 2021

    Easy Japanese style stew, added a large carrot without needing to increase the dashi.

• Grilled aromatic mackerel

  • lilham on April 30, 2017

    Found this on EYB when I needed a quick way to cook a couple of frozen mackerel fillets. I loved the balance of sweet and hot in this. Mr Lilham thought it was too sweet.

• Grilled salmon "yuan" style (Sake no yuan yaki)

  • Yildiz100 on September 26, 2021

    Nice, super easy way to prepare salmon when a hands off main is needed.

• Daikon and carrots with a Korean-style dressing (Daikon to Ninjin no namuru)

  • Skamper on June 28, 2021

    We love this salad and I've made it many times. I didn't have time to go to the Japanese market today and couldn't find a daikon so used julienned kohlrabi and it was a good substitute.

• Sautéed bean sprouts with bok choy

  • Skamper on April 13, 2025

    Good side dish. I've subbed cabbage for the bok choy.

• Eggplant and harusame noodle salad

  • Skamper on April 13, 2025

    I mixed the dressing, eggplant and noodles all together, which I think gave better flavor, but didn't look as pretty. Eggplant took 12-13 minutes to steam (I used regular globe cut in bit sized pieces). Subbed red pepper flakes for the chili. Cilantro adds good contrast.

• Mixed salad with sesame dressing

  • Yildiz100 on May 12, 2019

    Too sweet and not acidic enough for a salad dressing for my taste.

• Potato salad, Japanese style

  • Breadcrumbs on January 02, 2015

    Recommended by Mel on CH.

• Warm cabbage salad

  • Yildiz100 on October 16, 2018

    This salad is just fine. I would make it again if I had the ingredients on hand, but wouldn't go out of my way to make it.