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A Dictionary of Japanese Food: Ingredients & Culture Paperback – January 15, 1997
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Top Customer Reviews
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 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.
Stephen Schell (email@example.com)
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
The kitchen and its utensils
The tea ceremony
Umami and Flavor
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
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
Most Recent Customer Reviews
this is great book has all the items the japanses use in cooking as well as ther cooking terms. a must for a japanese cooking learner!Published on February 9, 2014 by Amazon Customer
Very helpful and is in Japanese first, then in English. Provides some brands and the descriptions are nicely done, nothing too vague. Read morePublished on January 16, 2014 by Cynthia Baxter
good dictionary on the complicated subject of japanese cuisine. i always carry it to the japanese market in los angeles, little tokyo.Published on October 28, 2013 by Amazon Customer
Clear information. Logically organized. Have found information on everything I' ve looked up so far. It already an extremely useful resource.Published on July 21, 2013 by S. Marshall
I am studying Japanese, so this dictionary has been helpful in giving me definitions of food terms and detailed descriptions of food items. Read morePublished on February 28, 2013 by Sandra D. Lynn
ARE YOU PRIMARILY INTERESTED IN COOKING?
I give this book one star. It largely contains ingredients/cooking methods described in Japanese Cooking: A Simple Art. Read more
A Dictionary Of Japanese Food: Ingredients & Culture is that - a dictionary - but also more. With entries from A to Z in alphabetical order one should not expect a book one reads... Read morePublished on January 4, 2010 by AliGhaemi
For those of us who love food, Japanese food is exquisite and mysterious. So many ingredients have no counterpart in Western kitchens. Read morePublished on November 11, 2008 by Renee