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A Dictionary of Japanese Food
 
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A Dictionary of Japanese Food (Paperback)

by Richard Hosking (Author)
4.6 out of 5 stars  See all reviews (5 customer reviews)
RRP: £12.99
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A Dictionary of Japanese Food + What's What in Japanese Restaurants: A Guide to Ordering, Eating and Enjoying
Price For Both: £15.25

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Product details

  • Paperback: 240 pages
  • Publisher: Tuttle Publishing; New edition edition (22 Dec 1997)
  • Language English
  • ISBN-10: 0804820422
  • ISBN-13: 978-0804820424
  • Product Dimensions: 20.2 x 13 x 1.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon.co.uk Sales Rank: 187,415 in Books (See Bestsellers in Books)

    Popular in these categories:

    #46 in  Books > Reference > Other Reference By Subject > Dictionaries & Thesauri
    #51 in  Books > Food & Drink > Reference & Gastronomy > Encyclopaedias & Dictionaries
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Product Description

Alan Saunders, The Bulletin [Australia], February 11 1997

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


Nick Lander, Financial Times, February 1997

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.
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Customer Reviews

5 Reviews
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 (4)
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 (1)
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Average Customer Review
4.6 out of 5 stars (5 customer reviews)
 
 
 
 
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12 of 12 people found the following review helpful:
5.0 out of 5 stars An indispensible guide if you are travelling to Japan, 10 Jul 2000
By Foodlexi "Foodlexi" (Cambridge, UK) - See all my reviews
Before travelling to Japan earlier this year I carried out some research into the foods which we might be eating. Nothing I read compared with this book, which is both informative and, more crucially, accurate. It gives the Japanese names of food in Roman (which is always phonetically easy to track in Japn) and in Japanese and Chinese scripts, where appropriate. As far as I could tell there were no gaps. So often, sitting in a resturant in some far flung place, with an apparently definitive guide to the foods of that particular country, the first thing I have felt the need to look up is not listed. During several 'kaiseki ryori', where the cuisine is renowned for its rarity and the difficulty of obtaining it, this book did not once let me down. I commend it as the best reference book for those interested in Japanese food that I have come across. As another reviewer states, it is not a recipe book. It is for use if you are likely to be in a position where you are offered food, or need to buy food in a market, and you do not know its identity! It will not let you down.
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5 of 5 people found the following review helpful:
5.0 out of 5 stars An absolute gem of a book, comprehensive and enlightening., 20 Mar 1999
By A Customer
It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji (Roman alphabet), kana, kanji, (Chinese characters), then the English translation, then any scientific name. Each definition is several lines long, including details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.

This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.

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3 of 3 people found the following review helpful:
5.0 out of 5 stars Set up Your Own Japanese Kitchen, 30 Jun 1997
By A Customer
A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking, is the essential guide for creating your own Japanese kitchen and buying food at your closest Japanese center. For those of you who appreciate Japanese culture and foods but are confused navigating the market, this book is a must. Hosking lists, both in english and Kanji, all of the essentil ingredients and spices you need to cook. In addition, his appendices contains excellent information about utensiles, chopsticks, the meal, sake, tea, and wasabi to mention a few. I bought this book in Japan, used it there, and will carry it with me to my market in Denver. Stephen Schell (schell@frii.com)
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Most Recent Customer Reviews

3.0 out of 5 stars Good but not good enough
I went to Japan with this book and...
it wasn't easy to use. I couldn't find most of the dishes. Read more
Published 6 months ago by Alessandro Valenti

5.0 out of 5 stars An absolute gem of a book, comprehensive and enlightening
It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Read more
Published on 20 Mar 1999

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