Chef harumi Kurihara Shares Secrets to Healthy Eating with New Magazine Issue & steaming Techniques
Tokyo, japan – celebrated Japanese chef Harumi Kurihara has released the latest issue of her personal magazine, “Harumi Kurihara,” focusing on nourishing recipes designed to promote well-being. The issue responds to popular demand for accessible and delicious ways to prioritize health through food.
In a recent interview with the magazine’s editor-in-chief, Kataoka, Kurihara highlighted the benefits of steaming as a key cooking method for maximizing flavor and nutritional value, especially during colder months.
“Steamed dishes are delicious when freshly cooked and warm the body,” Kurihara explained.”It’s a cooking method that is especially recommended during the cold months.”
the new issue features a variety of steamed recipes,moving beyond the typical to include dishes like steamed clams in Shaoxing wine,steamed shrimp spring rolls,and a selection of steamed vegetables paired with flavorful sauces.
However, Kurihara particularly emphasized the simplicity and deliciousness of steamed tofu. “Steaming tofu makes it fluffier, hotter than boiling it, and the flavor is richer and delicious,” she said. “You can enjoy it by adding various condiments to it,such as chopped green onions,grated ginger,and okra. This alone is a treat, so you can invite your friends over.”
For those new to steaming, Kurihara advises considering the size of your household when purchasing a steamer. “If you have space to store it, you might want to go for a larger one rather than a smaller one,” she suggests, adding that a 15cm steamer is suitable for individual portions.
The latest “Harumi Kurihara” magazine is available now. Purchase Link
Key Takeaways:
* Focus on Steaming: The magazine champions steaming as a healthy and flavorful cooking technique.
* Simple & Social: Recipes like steamed tofu are presented as easy to prepare and perfect for sharing.
* seasonal Wellness: The emphasis on warming dishes aligns with the benefits of seasonal eating.
