Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes

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…

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Can’t wait SW EP7!

I can’t wait until 2015!Many people want him back to screen! General, Prepare my ship!Yes vader…..It is under construction now.Hold on for a moment. I’ll show you the procedure.First of all, I open a pie sheet in the form of the starship.then I put the salmon and the flatfish on a pie sheet.Do not forget to season with salt and pepper!then cover with a pie sheet.and put the egg york over a pie before you bring it to the oven. then…..it is ready….. Lord Vader…..here is your TIE Fighter!!  Noooooooo!!It is not a TIE Fighter….. It’s

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What is REAL (and FRESH) wasabi?

I have been asked some version of this question so many times over the past 10+ years and yet just realized that a blog post would be the perfect way for me to answer it in a proper manner. The answer is actually very simple:THE ONLY WAY YOU WILL KNOW FOR SURE IF YOU ARE EATING “REAL” AND “FRESH” WASABI IS IF YOU SEE THE SUSHI CHEF DOING THIS:Commonly used wasabi graterReal (and fresh) wasabi is called “hon wasabi” and it is never grated ahead of time. It is always grated as needed, using a special grater, like the one above or …

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Random Picture #165

Pictures courtesy of Nestle Japan Usually, my random pictures are my own pictures. This one, however, falls into a category that I can’t quite fit in anywhere else, but I wanted to share it. It comes from Nestle Japan and I was not sure what it was all about at first because they posted the picture with a question to see what sort of speculation fans could come up with. My research would

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Yakibuta

Yakibuta(焼き豚) is a popular item to put into ramen. Similar to Chinese char siu(叉焼) which is a flavored grilled pork but different in that it is often made by simmering and tastes softer.Other than for ramen you can use it for stirred rice, green salad, or eat it by itself. Tastes great either hot or cold, and preservable in a refrigerator for 1 week. I make it when pork is on sale and have it as a stock. This helps me when I have no time for cooking!Cooking time: 30mins plus one day for seasoningServings: 4Ingredients:500g shoulder pork(豚肩ロース)2~3 slices of ginger(生姜)10…

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Mugicha

What do you drink on a hot summer day? Beer? Smoothie?Let’s look for something more healthy!This is mugicha(麦茶), non-alcoholic, non-caffeine, and non-calorie drink made from roasted barley. It is a standard drink served cold in summer. Good for babies and pregnant women.You can easily make this by putting a tea bag in water and leave for about 2hours. If you want something to drink instead of just water try this one!

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Kyoto Gion Wagyu Teppanyaki Kappo Sou

Recently I had dinner at Sou, a kappo teppanyaki restaurant in Gion. Dinner was excellent, the wagyu beef was amazing and it was not crazy expensive, so I made an appointment to interview the owner-chef, Mr Tsukada. Since I started KyotoFoodie I have received numerous inquiries from people asking where to go for teppanyaki in Kyoto. I rarely eat teppanyaki but do like it. I go to the Himorogi teppanyaki restaurant at Brighton Hotel sometimes for business dinners (when I am not selecting the restaurant). It is good but I can never justify the cost of the meal. I guess I cannot forgive bad cost performance. Hotel restaurants in Japan have uniformly bad cost performance and often the food is…

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Nama Shirasu Donburi 生白す丼

Nama Shirasu DonburiShirasu are baby sardines that most often come to market after being blanched in salt water. This time of year we sometimes find it raw, as nama shirasu. These are a bit intense in flavor and have a somewhat slippery texture. It comes with a small packet of ground ginger that we garnish it with. The ginger helps to balance the rich flavor. Just drizzle with soy sauce and it becomes the main dish for lunch when served with some miso soup and some side dishes.Here is what it looks like at the market. It says on the label sashimiyō so we know that it …

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Hiyashi Chuka (Reimen)

Hiyashi Chuka is a cold noodle dish most often served in the summer months in Japan. We use Chinese-style noodles as a base and mix in vegetables, fried eggs, and chicken or ham. When the summer season kicks off, many restaurants hang signs in their windows proclaiming “冷やし中華はじめました”, or “Now serving hiyashichuka!” Yield: 2 servings Time: 30 minutes Ingredients 2 packs of Chinese noodles 2 chicken breast fillets 2 small cucumbers (sliced julienne) 1/2 tomato (sliced) 1 cup bean sprouts 5 dried shitake mushrooms 2 eggs Some pickled red ginger (an optional topping) Spices for shitake 1 tbsp sugar 1 tbsp mirin 1 tbsp sake 1 tbsp soy sauce Spices for sauce 1/4 cup vinegar 1/4 cup soy sauce 2 tbsp sugar 2 tbsp ground sesame 1 tsp…

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Everyday Harumi

Harumi Kurihara, Japan’s most famous cookbook writer, selects her favorite ingredients and presents 70 new home-style recipes for you to make for family and friends. In Everyday Harumi, Harumi Kurihara, Japan’s most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to…

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