Popular Instagram Account 'Harumakihyakuchin' Gets a Long-Awaited Book Release! 'Spring Rolls are Steamed Dishes' Launches May 21, 2026
KADOKAWA Corporation released 'Spring Rolls are Steamed Dishes' (written by Ayumi Yamamoto) on May 21, 2026. Yamamoto is the curator of the popular Instagram account 'Harumakihyakuchin,' which has over 40,000 followers. The book proposes a new style of cooking spring rolls that skips sautéing; by wrapping raw ingredients in the skin and frying them, the steam effectively cooks the contents, positioning them as 'steamed dishes.'
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- 📰 Published: May 22, 2026 at 00:00
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KADOKAWA Corporation (Headquarters: Chiyoda-ku, Tokyo; Representative Director, President & CEO: Takeshi Natsuno) released 'Spring Rolls are Steamed Dishes' (written by Ayumi Yamamoto) on May 21, 2026.
■ Recipes born from the idea that spring rolls should be more flexible!
This book is the first recipe book by the curator of the popular Instagram account 'Harumakihyakuchin' (@harumakihyakuchin), which currently has over 40,000 followers (as of May 2026).
By overturning the perception that they are 'troublesome to make' or 'greasy,' the book proposes the charm and variety of spring rolls that can be easily enjoyed at home from the new perspective that 'spring rolls are steamed dishes.'
■ Bringing out the flavor of ingredients by wrapping and frying raw materials
This book introduces spring rolls as steamed dishes that bring out the best in the ingredients. When spring rolls are wrapped in skins and fried, steam is generated inside the skin. Because the ingredients are constantly being steamed, the result is not greasy, but light and juicy. There is no need to pre-sauté the fillings; it is completed simply by wrapping the ingredients raw and frying them.
There are no rules for the fillings; one vegetable alone or even leftover items from the refrigerator can become a decent dish when wrapped in a spring roll skin and fried. You can even wrap ingredients without cutting them, or if wrapping leftover side dishes, you can make them without using a cutting board.
Furthermore, the author, whose primary profession is an accessory designer, proposes wonderful combinations. She suggests fresh combinations not found in typical spring rolls, such as taro with narazuke (pickled vegetables) and blue cheese, salt-massaged celery with chikuwa (fish cake), and even dessert spring rolls.
- Avocado and nori spring rolls
- Spinach and feta cheese spring rolls
- Scallop spring rolls with tartar sauce
- Pork, long green onion, and dried shiitake spring rolls
- Shrimp and pea sprout spring rolls
- Marshmallow fruit spring rolls with kumquat, strawberry, and blueberry
[Table of Contents]
5 Great Things about Spring Rolls
Spring Roll Basics 1: About the skins
Spring Roll Basics 2: How to wrap
Spring Roll Basics 3: How to fry
Chapter 1: Shrimp spring rolls
Chapter 2: Vegetable spring rolls
Chapter 3: Meat and seafood spring rolls
Chapter 4: Dessert spring rolls
Column: Hosting with spring rolls
Column: Citrus and spice salt to make spring rolls gorgeous
[Book Overview]
Title: Spring Rolls are Steamed Dishes.
Author: Ayumi Yamamoto
Price: 1,980 yen (1,800 yen base price + tax)
Release Date: May 21, 2026 (Thursday)
Format: B5 size
Page Count: 112 pages
ISBN: 978-4-04-902649-8
Publisher: KADOKAWA Corporation
[Author Profile]
Ayumi Yamamoto
Curator of the accessory brand 'Murder Pollen.' After home party dishes served to friends became popular, she started the Instagram account 'Harumakihyakuchin' (@harumakihyakuchin) as a record, which grew into a popular account with over 40,000 followers. She is currently active as an accessory designer and space producer, while also serving dishes at events.
■ Recipes born from the idea that spring rolls should be more flexible!
This book is the first recipe book by the curator of the popular Instagram account 'Harumakihyakuchin' (@harumakihyakuchin), which currently has over 40,000 followers (as of May 2026).
By overturning the perception that they are 'troublesome to make' or 'greasy,' the book proposes the charm and variety of spring rolls that can be easily enjoyed at home from the new perspective that 'spring rolls are steamed dishes.'
■ Bringing out the flavor of ingredients by wrapping and frying raw materials
This book introduces spring rolls as steamed dishes that bring out the best in the ingredients. When spring rolls are wrapped in skins and fried, steam is generated inside the skin. Because the ingredients are constantly being steamed, the result is not greasy, but light and juicy. There is no need to pre-sauté the fillings; it is completed simply by wrapping the ingredients raw and frying them.
There are no rules for the fillings; one vegetable alone or even leftover items from the refrigerator can become a decent dish when wrapped in a spring roll skin and fried. You can even wrap ingredients without cutting them, or if wrapping leftover side dishes, you can make them without using a cutting board.
Furthermore, the author, whose primary profession is an accessory designer, proposes wonderful combinations. She suggests fresh combinations not found in typical spring rolls, such as taro with narazuke (pickled vegetables) and blue cheese, salt-massaged celery with chikuwa (fish cake), and even dessert spring rolls.
- Avocado and nori spring rolls
- Spinach and feta cheese spring rolls
- Scallop spring rolls with tartar sauce
- Pork, long green onion, and dried shiitake spring rolls
- Shrimp and pea sprout spring rolls
- Marshmallow fruit spring rolls with kumquat, strawberry, and blueberry
[Table of Contents]
5 Great Things about Spring Rolls
Spring Roll Basics 1: About the skins
Spring Roll Basics 2: How to wrap
Spring Roll Basics 3: How to fry
Chapter 1: Shrimp spring rolls
Chapter 2: Vegetable spring rolls
Chapter 3: Meat and seafood spring rolls
Chapter 4: Dessert spring rolls
Column: Hosting with spring rolls
Column: Citrus and spice salt to make spring rolls gorgeous
[Book Overview]
Title: Spring Rolls are Steamed Dishes.
Author: Ayumi Yamamoto
Price: 1,980 yen (1,800 yen base price + tax)
Release Date: May 21, 2026 (Thursday)
Format: B5 size
Page Count: 112 pages
ISBN: 978-4-04-902649-8
Publisher: KADOKAWA Corporation
[Author Profile]
Ayumi Yamamoto
Curator of the accessory brand 'Murder Pollen.' After home party dishes served to friends became popular, she started the Instagram account 'Harumakihyakuchin' (@harumakihyakuchin) as a record, which grew into a popular account with over 40,000 followers. She is currently active as an accessory designer and space producer, while also serving dishes at events.
FAQ
What is the book's concept?
The concept is 'spring rolls are steamed dishes.' Wrapping raw ingredients in the skin generates steam during frying, resulting in a crisp yet juicy finish without needing to pre-sauté.
Who is the author?
The author is Ayumi Yamamoto, an accessory designer, space producer, and curator of the popular Instagram account 'Harumakihyakuchin'.
What kind of recipes are included?
The book includes recipes for shrimp, vegetable, meat, and seafood spring rolls, as well as unique 'dessert spring rolls' using marshmallow and fruit.