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A dictionary of Japanese food : ingredients & culture

Author: Richard Hosking; Naomichi Ishige
Publisher: Tokyo, Japan : Tuttle Publishing, 1996. ©1996
Edition/Format:   eBook : Document : English : First editionView all editions and formats
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  Read more...
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Genre/Form: Electronic books
Dictionaries
Additional Physical Format: Print version:
Hosking, Richard.
Dictionary of Japanese food : ingredients & culture.
Tokyo, Japan : Tuttle Publishing, ©1996
239 pages
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Richard Hosking; Naomichi Ishige
ISBN: 9781462903436 1462903436
OCLC Number: 876044632
Description: 1 online resource (243 pages) : illustrations
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.
Responsibility: Richard Hosking ; Naomichi Ishige, foreword.

Abstract:

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.

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

 
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