| Description |
1 online resource (243 pages) : illustrations |
| Contents |
Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover |
| 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 Di |
| Bibliography |
Includes bibliographical references |
| Notes |
English |
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Print version record |
| Subject |
Cooking, Japanese -- Dictionaries -- Japanese
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Japanese language -- Dictionaries -- English
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Cooking, Japanese -- Dictionaries
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English language -- Dictionaries -- Japanese
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Cooking, Japanese
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English language
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Japanese language
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| Genre/Form |
Dictionaries
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| Form |
Electronic book
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| Author |
Ishige, Naomichi
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| ISBN |
9781462903436 |
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1462903436 |
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