A Dictionary of Japanese Food - by Richard Hosking (Paperback)

Book Synopsis

Nominated for the Glenfiddich Food Book of the Year Award--now with hundreds of full color photographs!

"A must for anyone interested in the cuisine of Japan." --Saveur Magazine

"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines." --BooksAboutFood.com

A Dictionary of Japanese Food helps food lovers around the world understand the intricacies and nuances of Japanese food ingredients and preparations. Definitions of Japanese food terms found in cookbooks, online and in standard dictionaries are misleading and often just plain wrong. Richard Hoskings eliminates this problem by ensuring that each term has a concise English definition with rich cultural and historical notes added.

This new, expanded edition has 240 clear color photographs along with a hundred B&W drawings for easy identification. These allow readers to identify everything from akebie to mitsuba to ume. A series of fascinating appendices address critical elements of Japanese cuisine--from how miso and sake are made to the key components which make up a Japanese meal.

Newly typeset and featuring a fascinating and informative foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food helps food lovers and visitors to Japan to discover the wonders of one of the world's great cuisines.

Review Quotes

"A must for anyone interested in the cuisine of Japan."--Saveur Magazine

"Featuring a fascinating and informative foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines." --BooksAboutFood.com

About the Author

Richard Hosking holds an M.A. from Cambridge and was Professor of Sociology and English at Hiroshima Shudo University. He lived in Japan for many decades and lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere around the world.