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A Dictionary of Japanese Food: Ingredients & Culture (Original edition)

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A Dictionary of Japanese Food: Ingredients & Culture - Hosking, Richard
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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. ...

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A Dictionary of Japanese Food: Ingredients and Culture 2015, Tuttle Publishing, Boston

ISBN-13: 9784805313350

Paperback

A Dictionary of Japanese Food: Ingredients & Culture 1997, Tuttle Publishing

ISBN-13: 9780804820424

Original edition

Trade paperback