A Dictionary of Japanese Food: Ingredients & Culture
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 Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
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aemono Appendix 11 aroma autumn bamboo bean bento boiled called chicken chili Chinese chopsticks citrus clam cm long color cooking crab daikon dashi deep-fried dish dried drinking eaten as sashimi eaten raw eating especially fermentation fish flavor flour furai ginger glutinous rice green tea grilled Hokkaido ingredients Japan Japanese cuisine Japanese food japonica kaiseki kamaboko katsuobushi kind kitchen kombu konbu Kyoto matcha matsutake meal meat mirin mochi monosodium glutamate nabemono nigirizushi niku nimono nitsuke noodles nori o-den pepper pickles popular pork powder prawns sake salmon salt sansai sansho sashimi sauce season seeds served sesame shaved shell shichimi togarashi shiokara shioyaki shiso shojin ryori shoyu sliced soy sauce soybeans steamed sugar suimono summer sunomono sushi sweet taste tasty tempura teriyaki tofu traditional tsukemono tsukudani tsumamimono umami usually vegetables vegetarian vinegar wagashi wasabi wasanbon western Japan wheat yakimono yuzu
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