Harumi's Japanese Cooking
These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.
Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.
Winner of Best Cookery Book at the Gourmand World Cookbook Awards 2004Hardback has sold more than 25,000 copies in UK aloneMore than 70 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts, drinks and bento (lunch boxes). --This text refers to the Paperback edition.
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