日本料理用語辞典 (英文): Ingredients & Culture

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Tuttle Publishing, 1996 - Cooking - 239 pages
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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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About the author (1996)

Richard Hosking holds an M.A. from Cambridge University and is professor of Sociology and English at Hiroshima Shudo University. He has lived in Japan since 1973 and has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium on Australian Gastronomy, and elsewhere throughout the world.

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