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

4.17  ·  Rating details ·  60 ratings  ·  2 reviews
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 o ...more
Paperback, 240 pages
Published January 15th 1997 by Tuttle Publishing (first published January 1st 1996)
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Not so much a dictionary as an encyclopedia, as Japanese food terms are not only defined in English, but also copiously annotated and explained, making this book a good overall introduction to the Japanese cuisine. That quality is enhanced by the 17 appendices which focus on important elements of Japanese cuisine, from explanations how sake is made, or miso, to articles on umami and sushi.
Yuuki Nakashima
This is an ok book. It's difficult to translate names of food, so this book helps me. But I found some miner errors. I don't recommend it for Japanese learners because it teaches you some wrong Japanese words. For native-Japanese speakers, it can be helpful when you need to explain Japanese dishes in English. ...more
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