A Dictionary of Japanese Food : Ingredients and culture

Richard Hoskings
A Dictionary of Japanese Food : Ingredients and culture
A Dictionary of Japanese Food : Ingredients and culture

A Dictionary of Japanese Food : Ingredients and culture
ISBN: 9784805313350
Publication Date: 24 February 2015

For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries -akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.