A Dictionary of Japanese Food: Ingredients & Culture

A Dictionary of Japanese Food: Ingredients & Culture

by Richard Hosking
     
 

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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

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.

Editorial Reviews

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

Product Details

ISBN-13:
9780804820424
Publisher:
Tuttle Publishing
Publication date:
01/28/1997
Edition description:
Original
Pages:
240
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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