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A Dictionary of Japanese Food: Ingredients & Culture
 
 


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A Dictionary of Japanese Food: Ingredients & Culture [Paperback]

Richard Hosking
4.7 out of 5 stars  See all reviews (19 customer reviews)

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Editorial Reviews

Review

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

Language Notes

Text: English, Japanese

About the Author

Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.
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