Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes by Harumi Kurihara

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    • Categories: Soups; Japanese
    • Ingredients: eggplants; spinach; dashi; shichimi togarashi; awase miso
    • Accompaniments: Grilled aromatic mackerel
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    • Categories: Soups; Japanese
    • Ingredients: pork; sake; soy sauce; potatoes; silken tofu; spring onions; shichimi togarashi; awase miso
    • Accompaniments: Harumi's tuna tataki salad
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    • Categories: Soups; Japanese
    • Ingredients: carrots; chicken bouillon; bacon; celery; coriander leaves; awase miso
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Japanese
    • Ingredients: Chinese soup paste; nameko mushrooms; spring onions; instant chicken bouillon granules; soy sauce; rice vinegar; sesame oil; chili oil; eggs
    • Accompaniments: Japanese green tea risotto
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    • Categories: Soups; Japanese
    • Ingredients: potatoes; carrots; udo; parsley; Chinese soup paste; sake; potato starch; reduced salt soy sauce; shichimi togarashi
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    • Categories: Egg dishes; Sauces, general; Main course; Breakfast / brunch; Japanese
    • Ingredients: white crabmeat; shiitake mushrooms; spring onions; cooked rice; instant chicken bouillon granules; eggs; yuzu; dashi; mirin; reduced salt soy sauce; potato starch; kombu; soy sauce; superfine sugar; katsuobushi
    • Accompaniments: Miso soup with tofu and wakame seaweed (Miso shiru); Japanese pickles (Tsukemono)
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    • Categories: Egg dishes; Main course; Cooking ahead; Japanese
    • Ingredients: mirin; eggs; dashi; reduced salt soy sauce; superfine sugar; daikon radishes; soy sauce
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    • Categories: Sauces, general; Main course; Japanese
    • Ingredients: eggplants; Parmesan cheese; silken tofu; instant chicken bouillon granules; heavy cream; red miso; saikyo miso
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: sashimi grade tuna; avocados; fresh ginger; soy sauce; Japanese short-grain rice
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: Japanese short-grain rice; instant chicken bouillon granules; red peppers; green peppers; mushrooms; white crabmeat; bay leaves
    • Accompaniments: Pari Pari-style chicken
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    • Categories: Rice dishes; Main course; Cooking ahead; Japanese
    • Ingredients: salmon fillets; sake; reduced salt soy sauce; furikake; Japanese short-grain rice; salmon roe; spring onions
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    • Categories: Rice dishes; Lunch; Side dish; Japanese
    • Ingredients: Japanese short-grain rice; instant chicken bouillon granules; sake; reduced salt soy sauce; peas
    • Accompaniments: Ginger pork (Buta no shoga yaki)
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    • Categories: Pasta, doughs & sauces; Rice dishes; Lunch; Main course; Cooking ahead; Cooking for 1 or 2; Japanese
    • Ingredients: spring onions; shungiku; enoki mushrooms; beef; mirin; superfine sugar; sake; kombu; katsuobushi; soy sauce; Japanese short-grain rice; pickled ginger; shirataki noodles
    • Accompaniments: Grilled aromatic mackerel
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    • Categories: Rice dishes; Main course; Side dish; Lunch; Cooking ahead; Japanese
    • Ingredients: minced chicken; soy sauce; superfine sugar; mirin; shiitake mushrooms; snow peas; Japanese short-grain rice
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    • Categories: Dressings & marinades; Pasta, doughs & sauces; Lunch; Main course; Summer; Japanese
    • Ingredients: pork loin; soy sauce; dry sherry; sesame oil; cucumbers; spring onions; potato starch; Chinese egg noodles; sesame seeds; superfine sugar; rice vinegar; sesame paste; instant chicken bouillon granules
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    • Categories: Egg dishes; Pasta, doughs & sauces; Lunch; Main course; Cooking for 1 or 2; Entertaining & parties; Japanese
    • Ingredients: soy sauce; mirin; katsuobushi; soba noodles; eggs; dashi; superfine sugar; daikon radishes; tempura flour; carrots; burdock root
    • Accompaniments: Shrimp and spring onion tempura; Carrot and burdock tempura
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    • Categories: Pasta, doughs & sauces; Main course; Japanese
    • Ingredients: bread flour; all-purpose flour; udon noodles; dashi; spring onions; shichimi togarashi; kombu; soy sauce; mirin; superfine sugar; katsuobushi
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Notes about this book

  • 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.

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  • ISBN 10 1557885206
  • ISBN 13 9781557885203
  • Linked ISBNs
  • Published Oct 02 2007
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher HP Books
  • Imprint HP Books

Publishers Text

Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English-language debut, Harumi's Japanese Cooking. Now she returns with a second-and more intimate- collection written specifically with the Western palate in mind.

Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions.



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