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A Dictionary of Japanese Food: Ingredients & Culture
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A Dictionary of Japanese Food: Ingredients & Culture Paperback – January 15, 1997
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A Dictionary of Japanese Food: Ingredients and Culture
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This title will be released on February 24, 2015.
$10.08
(19)
This title will be released on February 24, 2015.
$14.69
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Editorial Reviews
Review
"A must for anyone interested in the cuisine of Japan."—Saveur Magazine
Language Notes
Text: English, Japanese
Customer Reviews
Most Helpful Customer Reviews
67 of 68 people found the following review helpful
By
A Customer
on March 19, 1999
Format: Paperback
Comment
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It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji (Roman alphabet), kana, kanji, (Chinese characters), then the English translation, then any scientific name. Each definition is several lines long, including details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
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31 of 32 people found the following review helpful
By
A Customer
on March 19, 1999
Format: Paperback
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It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji, kana, kanji, (Chinese character), then the English translation, then any scientific name. Each definition is several lines long, includes details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book even exists in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book even exists in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
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30 of 31 people found the following review helpful
By
A Customer
on June 30, 1997
Format: Paperback
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A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking, is the essential guide for creating your own Japanese kitchen and buying food at your closest Japanese center. For those of you who appreciate Japanese culture and foods but are confused navigating the market, this book is a must. Hosking lists, both in english and Kanji, all of the essentil ingredients and spices you need to cook. In addition, his appendices contains excellent information about utensiles, chopsticks, the meal, sake, tea, and wasabi to mention a few. I bought this book in Japan, used it there, and will carry it with me to my market in Denver.
Stephen Schell (schell@frii.com)
Stephen Schell (schell@frii.com)
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28 of 31 people found the following review helpful
By
James R. Hoadley
on January 29, 2001
Format: Paperback
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If you have an interest in Japanese cooking, this book is a must. The dictionary does not contain every ingredient, utensil and dish that may be found in Japanese cuisine, but it makes a valiant attempt to do so. Entries are listed with a romanized pronunciation as well as the Japanese characters, sometimes with several variations of how to write the same term. In addition the excellent appendices explain in detail how such staples of the Japanese kitchen, such as shoyu and katsuobushi, are made and used. An invaluable reference for anyone who does not read Japanese at native-level fluency.
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16 of 17 people found the following review helpful
By
Lynn Hoffman, author:Radiation Days: A Comedy
VINE VOICE on November 25, 2006
Format: Paperback
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This ten-year old dictionary remains unsurpassed
as a guide to the ingredients, methods and utensils
used in japanese cooking. It is a portable volume
with romanized, kana and kanji versions of all the
names and so is ideal for a trip to the market
where many unfamilar ingredients may be presented
to the english--speaking food lover.
There are seventeen useful appendices that cover
topics like:
Chopsticks
Katsuoboshi
The kitchen and its utensils
Kombu
The Meal
Miso
Sake
Salt
Sansai
Soy sauce
Sushi
Tea
The tea ceremony
Umami and Flavor
Vegetarianism
Wasabi
Wasabon Sugar
In addition, many of the entries have enough
detail to be useful to the Western chef who
wants to incorporate Japanese ideas into his
or her cooking. Hoskins is an admirably concise
writer who packs a lot of information into a
small amount of graceful prose.
Be aware that this is not an encyclopedia. If
you use the English-Japanese section to look
up `mushroom' for instance, you'll find the
translation `kinoko' but not a comprehensive
list of Japanese mushrooms or techniques for
cooking them.
So leave the browsing to other books and keep
this one for trips to the market You'll be glad
to have it.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005
as a guide to the ingredients, methods and utensils
used in japanese cooking. It is a portable volume
with romanized, kana and kanji versions of all the
names and so is ideal for a trip to the market
where many unfamilar ingredients may be presented
to the english--speaking food lover.
There are seventeen useful appendices that cover
topics like:
Chopsticks
Katsuoboshi
The kitchen and its utensils
Kombu
The Meal
Miso
Sake
Salt
Sansai
Soy sauce
Sushi
Tea
The tea ceremony
Umami and Flavor
Vegetarianism
Wasabi
Wasabon Sugar
In addition, many of the entries have enough
detail to be useful to the Western chef who
wants to incorporate Japanese ideas into his
or her cooking. Hoskins is an admirably concise
writer who packs a lot of information into a
small amount of graceful prose.
Be aware that this is not an encyclopedia. If
you use the English-Japanese section to look
up `mushroom' for instance, you'll find the
translation `kinoko' but not a comprehensive
list of Japanese mushrooms or techniques for
cooking them.
So leave the browsing to other books and keep
this one for trips to the market You'll be glad
to have it.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005
Thank you for your feedback.
If this review is inappropriate, please let us know.
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