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A Dictionary of Japanese Food: Ingredients & Culture
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A Dictionary of Japanese Food: Ingredients & Culture Paperback - 1997

by Richard Hosking


Summary

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.

From the publisher

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.

Details

  • Title A Dictionary of Japanese Food: Ingredients & Culture
  • Author Richard Hosking
  • Binding Paperback
  • Edition Reissue
  • Pages 240
  • Volumes 1
  • Language ENG
  • Publisher Tuttle Publishing, Tokyo, Japan
  • Date January 15, 1997
  • Illustrated Yes
  • ISBN 9780804820424 / 0804820422
  • Weight 0.45 lbs (0.20 kg)
  • Dimensions 7.9 x 5.1 x 0.7 in (20.07 x 12.95 x 1.78 cm)
  • Library of Congress subjects English language - Dictionaries - Japanese, Japanese language - Dictionaries - English
  • Library of Congress Catalog Number 96060572
  • Dewey Decimal Code 641.595

Media reviews

"A must for anyone interested in the cuisine of Japan."—Saveur Magazine

About the author

Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.
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A Dictionary of Japanese Food

A Dictionary of Japanese Food

by Hoskings, Richard

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A Dictionary of Japanese Food

A Dictionary of Japanese Food

by Hoskings, Richard

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ISBN 10 / ISBN 13
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A Dictionary of Japanese Food: Ingredients & Culture
Stock Photo: Cover May Be Different

A Dictionary of Japanese Food: Ingredients & Culture

by Richard Hosking

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Used - Very Good
ISBN 10 / ISBN 13
9780804820424 / 0804820422
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A Dictionary of Japanese Food: Ingredients & Culture
Stock Photo: Cover May Be Different

A Dictionary of Japanese Food: Ingredients & Culture

by Hosking, Richard

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ISBN 10 / ISBN 13
9780804820424 / 0804820422
Quantity Available
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A Dictionary of Japanese Food: Ingredients & Culture
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A Dictionary of Japanese Food: Ingredients & Culture

by Hosking, Richard

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ISBN 10 / ISBN 13
9780804820424 / 0804820422
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A Dictionary of Japanese Food : Ingredients and Culture

A Dictionary of Japanese Food : Ingredients and Culture

by Richard Hosking

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A Dictionary of Japanese Food : Ingredients and Culture

A Dictionary of Japanese Food : Ingredients and Culture

by Richard Hosking

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A Dictionary of Japanese Food : Ingredients and Culture
Stock Photo: Cover May Be Different

A Dictionary of Japanese Food : Ingredients and Culture

by Hosking, Richard

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ISBN 10 / ISBN 13
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A Dictionary of Japanese Food : Ingredients and Culture
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A Dictionary of Japanese Food : Ingredients and Culture

by Hosking, Richard

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A Dictionary of Japanese Food: Ingredients & Culture
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A Dictionary of Japanese Food: Ingredients & Culture

by Hosking, Richard

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ISBN 10 / ISBN 13
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