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A Dictionary of Japanese Food

ingredients & Culture

A Dictionary of Japanese Food
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Author Richard Hosking
Price JPY 1,760
ISBN 978-4-8053-1113-4
Format 129×203mm 240pages paperback
Availability out of print
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Description

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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