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A dictionary of Japanese food : ingredients & culture

Author: Richard Hosking
Publisher: Tokyo : Rutland, Vt. : Tuttle Publishing, 1996.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
The book consists of a Japanese-English section, an English-Japanese section, and seventeen appendices. Each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates  Read more...
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Genre/Form: Dictionaries
Document Type: Book
All Authors / Contributors: Richard Hosking
ISBN: 0804820422 9780804820424 9784805311134 4805311134
OCLC Number: 36569289
Language Note: English and Japanese.
Description: 239 pages : illustrations ; 19 cm
Contents: Japanese-English --
English-Japanese --
Appendices.
Other Titles: Japanese food
Responsibility: Richard Hosking.
More information:

Abstract:

The book consists of a Japanese-English section, an English-Japanese section, and seventeen appendices. Each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. The appendices focus on important elements of Japanese cuisine, from the making of miso and sake to vegetarianism and the tea ceremony. One hundred line drawings depict everything from the delicate mitsuba leaf to the dreadful okoze fish.

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"A must for anyone interested in the cuisine of Japan."--Saveur Magazine

 
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