A Dictionary of Japanese Food: Ingredients and Culture

by Richard Hosking

At last, what every Westerner in a Japanese restaurant or market 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 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.

Genres: Japan, Food, Cooking, Nonfiction, Language, Cookbooks, Reference

239 pages, Paperback

First published January 1, 1996

Reviews

[Ad · Rating 5 out of 5]

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. Of course it is sometimes difficult to find exact English equivalents for certain specific vegetables or fishes found in Japan, but the author always provides the scientific Latin names as well. A necessary source book for anyone seriously interested in Japanese cuisine.

[Yuuki Nakashima · Rating 3 out of 5]

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.

[Augusto Bernardi · Rating 3 out of 5]

Definitely a dry read that should not be read in one sitting. it should be only referred to just like a dictionary. really impressive research done to complete it but I must say it wasn't necessarily help for people that do t know anything. It would be helpful for foreigners that are already cooking Japanese food and are starting to progress.