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Harumi Kurihara

from thestar.com

Toronto Star

Sauteed shiitake mushrooms and green onions. Harumi Kurihara

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UDON ~~~ recipe gateway: this post's link shares recipes from, "harumi’s japanese home cooking". KAKE UDON aka SU UDON bowl constructs and recipes needed for such included + misc info and a different perspective http://www.lafujimama.com/2010/06/how-to-make-handmade-udon-noodles-its-easier-than-you-might-think/ + a recipe identical to my own grandmother's http://www.justonecookbook.com/how-to/mentsuyu-noodle-soup-base/ [Japan] [Harumi Kurihara] [cookbookmaniac]

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UDON ~~~ recipe gateway: this post's link shares recipes from, "harumi’s japanese home cooking". KAKE UDON aka SU UDON bowl constructs and recipes needed for such included + misc info and a different perspective http://www.lafujimama.com/2010/06/how-to-make-handmade-udon-noodles-its-easier-than-you-might-think/ + a recipe identical to my own grandmother's http://www.justonecookbook.com/how-to/mentsuyu-noodle-soup-base/ [Japan] [Harumi Kurihara] [cookbookmaniac]

from NHK WORLD

JAPANESE FOOD - NHK WORLD - English

Harumi Kurihara

soy dashi mirin flour noodles wheat pari pari chicken tsukemono Homemade Udon Noodles by Harumi Kurihara

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from The Good Mood Food Blog

:: Harumi’s Green Beans With A Sesame Dressing

Ingen Gomaae, Green Beans with Sesame Dressing 200g green beans For the sesame dressing 50g toasted sesame seeds 2 tablespoons of caster sugar 1/2 tablespoon of mirin 1/2-1 tablespoon of soy sauce salt- to season

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from The View from Great Island

Spring Vegetable Salad with Miso Dressing

This week we’re up to #42 on Gourmet’s list of the 50 Women Game Changers in the world of food: Harumi Kurihara— the Japanese Martha Stewart.  She is a superstar in her native Japan, riding the wave of the nation’s current obsession with domesticity.  Thanks to Mary from One Perfect Bite for organizing a group of us cooking and blogging our way through this list, one dish at a time.  Check back every Friday for another story and recipe from the list. Harumi has achieved a cult status rare…

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from SAVEUR

Harumi Kurihara

Harumi Kurihara 栗原 はるみ / Harumi is the "Martha Stewart" of Japan and has published books on Japanese cooking translated into English

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1. Wrap the tofu in a paper towel, put a weight on top, and let it stand for about 20 minutes to drain.<br /><br />2. Cut the tofu into 6 pieces, wipe moisture well from the surface and deep-fry them in heated oil.<br /><br />3. When the tofu starts floated and becomes golden brown, it's done.<br /><br />4. Put some condiments such as grated daikon radish, grated ginger, chopped Japanese leek, and chopped spring onion on the tofu, and pour on the soy sauce.

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