Monday, September 24, 2007
Harumi's Japanese Home Cooking
If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.
Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.
The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.
Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.
Harumi's Japanese Home Cooking is available in stores on October 2; don't miss the chance to pick up your own copy!
This is one of the many wonderful recipes you'll find in this book:
SALMON ROE RICE WITH SALMON FLAKES
½ lb. fresh salmon, seasoned with salt and grilled until cooked
1 tablespoon sake
1 teaspoon light soy sauce
6 tablespoons of toasted black sesame seeds
1 ¾ cups hot cooked rice
Ikura (salmon roe)—to taste (can be found at Japanese grocery store)
Chopped spring onions or chives to garnish
Discard any skin or bones on grilled salmon and break it apart into small “flakes”
Transfer the salmon to a small pan and pour sake on top. Put on stove top on medium heat and cook until warmed through. Flake into finer bits and add the light soy sauce.
Turn of the heat and add the sesame seeds. You can either mix them in or just sprinkle on top.
Put the cooked rice into individual bowls and divide the salmon flakes on top of each bowl. Add a spoonful of sesame seeds and garnish with chopped spring onion or chives