A Dictionary of Japanese Food: Ingredients & Culture

Tuttle Publishing
5
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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.

A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation.

The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony.

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.
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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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Additional Information

Publisher
Tuttle Publishing
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Published on
Feb 24, 2015
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Pages
240
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ISBN
9781462903436
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Language
English
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Genres
Cooking / History
Cooking / Reference
Cooking / Regional & Ethnic / Japanese
Foreign Language Study / Multi-Language Dictionaries
Travel / Food, Lodging & Transportation / Restaurants
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
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