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Book Information
In Everyday Harumi, Harumi Kurihara, Japan's most popular cookery writer, selects her favorite 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. Arranged by her favorite 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 steps that show key Japanese cooking techniques such as chopping skills or how to serve rice. Texture and flavor 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.
Book ID Asin: 1840917229
Book Title: Everyday Harumi: Simple Japanese food for family and friends
Book Author: Harumi Kurihara
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $3.99
Book Format Name: Hardcover
Book Format Price: $29.99
Book Format Name: Paperback
Book Format Price: $4.53
Book Price: unknown
Book Category: Books, Cookbooks, Food & Wine, Regional & International and unknown
Book Rating: 410 ratings
Book Product Detail
Publisher : Conran; Reprint edition (June 28, 2016)
Language : English
Paperback : 192 pages
ISBN-10 : 1840917229
ISBN-13 : 978-1840917222
Grade level : Preschool and up
Item Weight : 1.59 pounds
Dimensions : 7.75 x 0.75 x 10.25 inches
Best Sellers Rank: #1,692,514 in Books (See Top 100 in Books)
#482 in Low Cholesterol Cooking (Books)
#604 in Japanese Cooking, Food & Wine
Customer Reviews:
4.6 out of 5 stars 410 ratings
About the Author
Harumi Kurihara's cooking, lifestyle books and magazines have made the charismatic former housewife a phenomenon in her native Japan and she has sold more than 20 million copies worldwide. She currently has more than 60 shops and cafés in Japan that sell her homeware, cookware and clothing ranges.
Her success is rooted in her effortless, down-to-earth and unpretentious approach to stylish living and eating, which follows a philosophy of elegance and simplicity. Harumi's own inspiration derives from her traditional upbringing in a big family in central Japan. Later, as a full-time housewife and mother, married to Reiji Kurihara, a former TV anchorman, she found her talent to create delicious, simple to prepare, fashionable meals, without great expense. This skill, combined with her eye for simple, beautiful and practical home decoration has made her the most celebrated lifestyle authority in Japan.
Book Review
Name: lminda
Rating: 5.0 out of 5 stars
Title: Harumi cookbooks are the best guide to Japanese cooking
Date: Reviewed in the United States 🇺🇸 on December 14, 2022
Review: I have three Harumi cookbooks, Harumi’s Japanese Home cooking (my favorite), Harumi’s Japanese cooking and Everday Harumi. Each book offers new recipes that are delicious, nutritious and easy to follow. I bought this book for my son for Christmas so I haven’t tried the recipes in this particular book. For a first choice, I recommend Harumi’s Japanese Home Cooking.
Name: paperandi
Rating: 4.0 out of 5 stars
Title: Hmm...
Date: Reviewed in the United States 🇺🇸 on June 20, 2019
Review: Going to try this book soon. Most recipes look super easy, but they do all include of mainly sake, mirin, and rice vinegar.
I read a few reviews saying that it is bland, but I feel like most Japanese food aside from the typical hibachi and rolls are bland in flavor in general making it feel healthier in taste.
Also, there are measurements in oz. versus cups and spoons. This can all be solve if you can invest in a kitchen scare that weighs both in lbs/oz and grams with a TARE setting. They aren’t that expensive, & you’ll never have to worry about wasting time googling and converting anything dealing with those measurements again. If you’re going to be cooking a lot, it should be on your must have list.
Update 7/4/19: sirloin with miso marinade was absolutely disgusting, but that can be user error. I replaced sake with rice vinegar, but forgot to dilute it 1/3 part water. Also the soy sauce I use was Maggi, but she did suggested using a authentic Japanese soy sauce. I might try this again, but using Ohsawa soy sauce and diluting the rice vinegar with water or just suck it through with sake. That being said- her book doesn’t include a prep time, cook time, & marinade time. You have to read it to get the times/ idea on how long all will take.
Update: 7/5/2019 Okay, the Yakitori was excellent!!! This time I used Japanese soy sauce (by Ohsawa) & Mirin (by Eden). There was no sake involve, so I didn’t have to worry about that. Officially the best yakitori in town here. I completely skipped/forgot the salt and pepper, but it really didn’t need it at all. However, you can’t find chicken thighs with skin and no bones here. So, I bought chicken thighs and took the bones out to the best that I can, and resumed with the recipe. The recipe told us to pan fried it, but said you can either barbecued them (which she did in photos) or broiled them. I opted to broiled them, because it’s too darn hot outside. That being said, she doesn’t tell you the time to cook them in either method or that you will need to flip them halfway.. So, I watched it browned/a little burnt especially the leek, & then flipped them for the same outcome.
Name: Neel Gandhi
Rating: 5.0 out of 5 stars
Title: One of the Best cookbooks I own, let alone best japanese cookbook
Date: Reviewed in the United States 🇺🇸 on February 19, 2010
Review: I bought this book off a recommendation in Saveur magazine. I have always been hesitant of reaching out to Japanese books because of their need for fairly difficult to find ingredients that don't have much place in the other types of cuisine I normally cook. I am a big fan of Japanese food in general and have been eager to bring it home for some time.
Construction:
This is a very well made book. The paper stock and print is very well done. Aesthetically its very well presented and very clear and easy to follow/understand.
5/5 Stars
Content:
This is where this book shines. I wish I could score this thing A+++ just for the content. The first thing this book does is break down your fear of cooking and then further remove any barriers to entry to Japanese food in general by going over the base ingredients you will need. The thing that's attractive here is that there are alternatives suggested to items so that if you cant find something or don't want to purchase it for a one off recipe there is a suitable alternative suggested. Very very cool. The next part of book that is amazing is the fact that the recipes are all everyday cooking recipes so they are not too involved. This translates to delicately crafted dishes that are not heavy on ingredients so if you were to stock a couple of the base ingredients Harumi recommends you are able to make a large number of dishes in this book. Cant ask for better let me tell you!
5/5 Stars
Overall:
This is a no brainer, this is 5 star over and over again. This is a cornerstone book for anybody who wants to try their hand at Japanese food or even for those that want to take their skills one step further. Harumi is considered Japans Julia Child and this book tells you why. She has demystified Japanese cooking and made it accessible to the masses.
5/5 Stars
Name: Chris C Loomis
Rating: 3.0 out of 5 stars
Title: Good Recipes but Bad Instructions/Units of Measure
Date: Reviewed in the United States 🇺🇸 on July 20, 2016
Review: I've really like the recipes I've made so far in this book and I like that they seem to be recipes used by Japanese people at home, so they are really different from other Japanese cookbooks out there. However, I do thing the instructions and the list of the ingredients are confusing and poorly written and could use a bit more information, especially if you are newer to cooking. Maybe this all comes down to poor translation, but there are a lot of inconsistencies in the types of measurements used and the instructions. One recipe may call for 3 cups green beans and then another calls for 9oz green beans. Or a lot of the units of measurements are unhelpful and I found myself having to use google to convert things. Like a rice recipe called for 11oz of rice, which is a strange measurement to use.
Also, the instructions for the actually cooking are limited. One pork with green bean recipe I made said to lightly cook the green beans in boiling water and that was it. Did it want me to blanch them or cook it longer? I don't know. Just having recommended cooking times would be super helpful especially if you are using an ingredient you're unfamiliar with. Or a grilled fish recipe just said to grill the fish until done. I don't really grill fish that often so I had to look up a rough guide on the timing online. One recipe I glanced at said to add the ingredients to the the pan in a specific order cooking until ready to add the next, without rough outlines of how long to cook each item.
So it's been a bit frustrating having to spend so much time with each recipe trying to figure out exactly how it wants me to do stuff and how much of each ingredient to use.