Harumi's Japanese Cooking: More Than 75 Authentic And Contemporary Recipes From Japan's Most Popular Cooking Expert by Harumi Kurihara

Search this book for Recipes »
  • Scallop sauté with miso sauce (Hotate no sauté miso sauce)
    • Categories: Stews & one-pot meals; Appetizers / starters; Japanese
    • Ingredients: scallops; Parmesan cheese; double cream; store-cupboard ingredients; mirin; miso; caster sugar; watercress; Japanese soy sauce
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    • Categories: Salads; Appetizers / starters; Japanese
    • Ingredients: rice vinegar; sesame paste; mesclun; white-fleshed fish; soy sauce; sesame seeds; spring onions; mirin; caster sugar; chile paste; stock powder
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    • Categories: Stews & one-pot meals; Main course; Japanese
    • Ingredients: asari clams; sesame seeds; ponzu sauce; shiso leaves
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    • Categories: Egg dishes; Appetizers / starters; Japanese
    • Ingredients: eggs; rice vinegar; caster sugar; salmon roe; cream cheese; olives; cress; pickles; Japanese soy sauce
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    • Categories: Appetizers / starters; Chinese; Japanese
    • Ingredients: potato starch; rice vinegar; prawns; fresh ginger; minced pork; wonton wrappers; sake; chile oil; Chinese chives; Japanese soy sauce
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    • Categories: Appetizers / starters; Japanese
    • Ingredients: dashi; sashimi grade tuna; rice vinegar; shiso leaves; fresh ginger; wasabi paste; spring onions; Japanese soy sauce
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    • Categories: Appetizers / starters; Japanese
    • Ingredients: mayonnaise; white crabmeat; asparagus
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    • Categories: Soups; Japanese
    • Ingredients: prawn heads; miso; wakame; kinome leaves; pak choy; littleneck clams; stock powder
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    • Categories: Soups; Japanese
    • Ingredients: harusame noodles; sake; sesame oil; chile oil; spinach; Japanese soy sauce; stock cubes
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    • Categories: Soups; Egg dishes; Japanese
    • Ingredients: potato starch; eggs; mitsuba; dashi; mirin; Japanese soy sauce
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    • Categories: Soups; Chinese; Japanese
    • Ingredients: pork stock; caster sugar; kombu; sake; fresh ginger; eggs; pickled bamboo shoots; pork loin; egg noodles; spring onions; Japanese soy sauce; stock powder
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    • Categories: Side dish; Japanese
    • Ingredients: eggs; sake; caster sugar; spring onions; fresh ginger; pork loin; Japanese soy sauce
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    • Categories: Soups; Japanese
    • Ingredients: sesame seeds; dashi; silky tofu; miso
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    • Categories: Stir-fries; Main course; Japanese
    • Ingredients: Chinese noodles; potato starch; Chinese cooking wine; lean pork; Chinese soup paste; fresh ginger; sesame oil; pak choy; oyster sauce; Japanese soy sauce
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    • Categories: Salads; Side dish; Japanese
    • Ingredients: somen noodles; cucumbers; mayonnaise; canned tuna
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  • Spaghettini with fish roe dressing
    • Categories: Pasta, doughs & sauces; Main course; Japanese
    • Ingredients: nori; spaghettini pasta; spring onions; fish roe; shiso leaves; Japanese soy sauce
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: onions; beef; pickled ginger; mirin; white wine; caster sugar; rice; Japanese soy sauce
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    • Categories: Dressings & marinades; Japanese
    • Ingredients: mirin; shiitake mushrooms; maitake mushrooms; sesame seeds; shimeiji mushrooms; Japanese soy sauce
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    • Categories: Dressings & marinades; Japanese
    • Ingredients: sake; salmon; mirin; Japanese soy sauce
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    • Categories: Dressings & marinades; Japanese
    • Ingredients: mirin; canned clams; fresh ginger; sake; caster sugar; Japanese soy sauce
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    • Categories: Rice dishes; Japanese
    • Ingredients: mitsuba; dashi; chrysanthemum leaves; Japanese short-grain rice; Japanese soy sauce; seri
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    • Categories: Rice dishes; Stir-fries; Main course; Japanese
    • Ingredients: sesame oil; Japanese short-grain rice; octopus; green peppercorns; dried shiitake mushrooms; oyster sauce; spring onions; Japanese soy sauce; stock powder
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    • Categories: Rice dishes; Side dish; Japanese
    • Ingredients: Japanese short-grain rice; shiso leaves; garlic; bonito flakes; Japanese soy sauce; instant chicken bouillon granules
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: shiso leaves; spring onions; Japanese short-grain rice; fresh ginger; daikon radishes; sashimi grade tuna; salmon roe; Japanese soy sauce
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    • Categories: Salads; Main course; Japanese
    • Ingredients: tofu; basil; tomatoes; chicken stock; Gorgonzola cheese; basil pesto
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Notes about this book

  • Rinshin on September 07, 2017

    I feel badly for this book. Clearly this book needed to be translated or interpreted by someone both bilingul and proficient in cooking. And, edited better. Her recipes and intentions seem to be mangled in some recipes like pan fried noodles with pork and pak choy. She is a very careful and proficient cook and her Japanese language cookbook recipes are most often very good but this book needs better translating, explaining, and editing.

  • erin g on September 11, 2010

    If I make something from this book for friends, I have to have the recipes already written up on cards to give out - no way do they let me escape without giving them the recipes! One crowd-pleaser in particular is the steamed chicken salad with sesame sauce.

  • MelMM on August 04, 2010

    This is a great book of modern Japanese home cooking. Some recipes have an international twist, bringing in some American or European ingredients you might not expect, and using them in a Japanese way.

Notes about Recipes in this book

  • Garlic fried rice

    • erin g on February 09, 2011

      A good side with chicken.

  • Green beans with black sesame sauce

    • erin g on February 09, 2011

      Visually striking. A good starter; summer salad, or for packed lunches.

  • Japanese somen noodle salad

    • erin g on February 09, 2011

      This is really great for lunch boxes or summer potlucks. Make sure to soak your onions in cold water if they're too strong.

  • Mixed mushrooms dressing

    • erin g on February 09, 2011

      A nice way to make white rice more interesting. You can substitute whatever mushrooms you have on hand.

  • Beef on rice (Gyudon)

    • erin g on February 09, 2011

      Excellent weeknight dinner.

    • Foodycat on July 09, 2014

      So simple and extremely delicious!

  • Carrot and tuna salad

    • erin g on February 09, 2011

      Not bad. I add sugar to the dressing.

    • TippyCanoe on March 11, 2013

      I love this crazy simple salad. The only time I ever wish I had a microwave because Kurihara has you zap the carrots for a crunchy but very slightly cooked perfection. I just steam them for about a 30 seconds.

  • Scallop sauté with miso sauce (Hotate no sauté miso sauce)

    • erin g on February 09, 2011

      An excellent use for miso other than soup. It would make a very elegant starter.

  • Steamed chicken salad with sesame sauce (Mushi dori no gomadare salad)

    • erin g on February 09, 2011

      The best recipe in the book. Double the recipe or you won't have enough if you're serving a crowd. A good weeknight supper with a simple green salad on the side

  • Tofu steak

    • erin g on February 09, 2011

      A good way to convert tofu haters.

  • Chicken sauté kari kari style

    • erin g on February 09, 2011

      Better than it looks! Don't skimp on the green onions; they really add flavour to the chicken. Serve it with the Garlic rice.

  • Chicken and French beans with basil rice (Tori adobo fu)

    • katieate on June 13, 2011

      was quite salty so next time will put less soy sauce

  • Pan fried noodles with pork and pak choy

    • Rinshin on September 07, 2017

      Best to make sauce first because panfried noodle will soften when it sits. Best to use ramen noodle without any seasoning cooked very al dente and rinsed in cold water. Drained well. When the sauce is cooked, pan fry the noodles without stir frying to get some crust on one side and flip over to get the crust on other side. The soup paste is hard to come by unless you shop at Japanese markets or online (it's called weipa) so best to replace the water used in this recipe with chicken stock and skip on 1 tsp soup paste. Added 1 T rehydrated small shrimp and this dish needs to be finished off with at least 1 T vinegar or more to taste. The taste of the sauce is reminiscent of hot and sour soup. Too bad it shows yakisoba in small writing because this is not yakisoba. Instead, it's what is called Chinese style Ankake soba in Japan. The taste is good and I would repeat this recipe with the changes. Uploaded a recipe photo.

    • Rinshin on September 07, 2017

      The soup paste Harumi used is called weipa in Japan. It's normally in a can and it's a thick somewhat dry paste and can be bought via Amazon. Works great in many soups, fried rice, stir-fries giving Japanese version of Chinese tastes. https://www.amazon.com/U-eipa-Ajiha-cans-500g/dp/B001TCXHY4/ref=pd_sbs_325_1?_encoding=UTF8&psc=1&refRID=VCK5ZPXYBSKKV9HCA3M4

  • Salmon burgers

    • Rinshin on January 13, 2014

      I used one regular can of salmon (6 1/2 oz) instead of fresh salmon. Instead of adding a small amount of egg, I added about 1 1/2 T mayo and about 1 T of soy sauce/lemon juice/tobandjan/sugar tare in the mixture too. This sauce is great to drizzle over the pan grilled salmon cakes. Makes for 12 small salmon cakes perfect with salad. I love the idea of using ground pork together to make salmon cakes. Next time, I plan to use ground chicken or ground turkey instead and I know they will taste just fine. It is a simple recipe with satisfying taste perfect for quick meal ready in 20 minutes with salad.

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