A dictionary of Japanese food : ingredients & culture / Richard Hosking ; Naomichi Ishige, foreword.

Format:

Book

Author/Creator:

Hosking, Richard.

Contributor:

Ishige, Naomichi.

Language:

English

Subjects (All):

Cooking, Japanese--Dictionaries--Japanese.

Cooking, Japanese.

Japanese language--Dictionaries--English.

Japanese language.

Cooking, Japanese--Dictionaries.

English language--Dictionaries--Japanese.

English language.

Physical Description:

1 online resource (273 p.)

Edition:

First edition.

Place of Publication:

Tokyo, Japan : Tuttle Publishing, 1996.

Language Note:

English

Summary:

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 Di

Contents:

Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover

Notes:

Description based upon print version of record.

Includes bibliographical references.

Description based on print version record.

ISBN:

4-8053-1335-8

1-4629-0343-6