外国人のための日本料理事典: 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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LibraryThing ReviewUser Review - peterhare - LibraryThing
This book will help you identify all the strange/interesting stuff you'll find in Japanese supermarkets - useful. My only problem with the edition I bought is the binding (falling apart after gentle use). Read full review
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