Harumi Kurihara

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara.Hotate no Sauté Miso SauceThese scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here.Mentaiko SpaghettiniThis is one of the most popular types of pasta in Japan and is a great example of how a foreign ingredient has been adapted to Japanese taste. I think you will find it quite an eye opener.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here.Mushi Dori no Gomadare SaladSesame sauce using the juices from cooked chicken is so easy to prepare. This style of dressing with sesame, gomadare, is very common in Japanese cooking and is used for both meat and vegetables. This particular chicken dish makes a lovely appetizer, but it also goes very well with cold noodles.