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A Dictionary of Japanese Food: Ingredients & Culture

Overview

At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ...

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A Dictionary of Japanese Food: Ingredients & Culture

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Overview

At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.

With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.

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Editorial Reviews

From the Publisher
"A must for anyone interested in the cuisine of Japan."—Saveur Magazine
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Product Details

  • ISBN-13: 9780804820424
  • Publisher: Tuttle Publishing
  • Publication date: 1/28/1997
  • Edition description: Original
  • Pages: 240
  • Sales rank: 748,002
  • Product dimensions: 5.00 (w) x 8.00 (h) x 0.70 (d)

Meet the Author

Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.

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  • Anonymous

    Posted June 1, 2000

    A must have for Japanese Cooking

    This book is an outstanding work that truely lives up to it's name. I am currently living in Japan and I have found this book indispensable in navigating the complex world of Japanese cuisine. This book is a dictionary in the truest sense of the word, yet also contains invaluable appendixes that provide the needed background for understanding many of the complex intracasises of Japanese cooking. There are also numerous illustrations that aid in identification of many items. This book is an outstanding reference as well as enjoyable to read. I highly recomend this book to anyone intrested in Japanese cuisine.

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