HOME > A Dictionary of Japanese Food ingredients & Culture
A Dictionary of Japanese Food
ingredients & Culture
Author | Richard Hosking |
---|---|
Price | JPY 1,760 |
ISBN | 978-4-8053-1113-4 |
Format | 129×203mm 240pages |
Availability | Out-of-print |
-
We don't sell this title for the individual directly.
Please visit bookshops.
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.
* cover price / excluding tax