A Dictionary of Japanese Food [Paperback]

A small but invaluable book. --This text refers to an out of print or unavailable edition of this title.

It will immediately find an audience, not just amongst travellers on business or pleasure in Japan, but also among chefs, restaurant goers and food lovers everywhere. Hoskings book empowers us all. --This text refers to an out of print or unavailable edition of this title.

There is a pressing need for a dictionary of Japanese food that is accurate, comprehensive, and useful. Definition in standard dictionaries -akebia for akebi, sea cucumber for namako, plum for ume - can be inadequate, misleading, or simply wrong. This 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 sak to vegetarianism and the tea ceremony. One hundred line drawings depict everything from the delicate mitsuba leaf to the dreadful okoze fish. For anyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten (and perhaps misunderstood) it for year, this book will prove an invaluable reference source. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food. This book received a Special Award from the Andr Simon Memorial Prize 1998 and from The Premio Langhe Ceretto 1997 and was shortlisted for the Glenfiddich Award 1997. --This text refers to an out of print or unavailable edition of this title.