Overview
Nominated for the Glenfiddich Food Book of the Year Award—now with hundreds of full color photographs!
"A must for anyone interested in the cuisine of Japan." —Saveur Magazine
"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines." —BooksAboutFood.com
A Dictionary of Japanese Food helps food lovers around the world understand all the intricacies and nuances of Japanese food ingredients and culture. Definitions of Japanese food terms found online and in standard dictionaries are misleading and often simply wrong. Richard Hosking eliminates this problem by giving each term a concise English definition with rich cultural and historical notes.
This new and expanded edition has 240 color photographs along with 100 black and white drawings for easy identification. These allow readers to identify everything from abura-age fried tofu to zeusai red-bean soup. A series of fascinating appendices address critical elements of Japanese cuisine—from how miso and sake are made to the keycomponents of a Japanese meal.
Newly typeset and featuring a foreword by cookbook author Debra Samuels, A Dictionary of Japanese Food helps food lovers and visitors discover the wonders of one of the world's truly great cuisines.
"A must for anyone interested in the cuisine of Japan." —Saveur Magazine
"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines." —BooksAboutFood.com
A Dictionary of Japanese Food helps food lovers around the world understand all the intricacies and nuances of Japanese food ingredients and culture. Definitions of Japanese food terms found online and in standard dictionaries are misleading and often simply wrong. Richard Hosking eliminates this problem by giving each term a concise English definition with rich cultural and historical notes.
This new and expanded edition has 240 color photographs along with 100 black and white drawings for easy identification. These allow readers to identify everything from abura-age fried tofu to zeusai red-bean soup. A series of fascinating appendices address critical elements of Japanese cuisine—from how miso and sake are made to the keycomponents of a Japanese meal.
Newly typeset and featuring a foreword by cookbook author Debra Samuels, A Dictionary of Japanese Food helps food lovers and visitors discover the wonders of one of the world's truly great cuisines.
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