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At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.
With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Jan Michael Magbag
reviewed Dictionary of Japanese Food: Ingredients & Culture on April 19, 2015
Dictionary of Japanese Food: Ingredients & Culture
This is an ok book. It's difficult to translate names of food, so this book helps me. But I found some miner errors. I don't recommend it for Japanese learners because it teaches you some wrong Japanese words. For native-Japanese speakers, it can be helpful when you need to explain Japanese dishes in English.
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Add Dictionary of Japanese Food: Ingredients & Culture, At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us—with akebia for akebi, sea cucumber for namako, plum for ume. Hos, Dictionary of Japanese Food: Ingredients & Culture to the inventory that you are selling on WonderClubX
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Add Dictionary of Japanese Food: Ingredients & Culture, At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us—with akebia for akebi, sea cucumber for namako, plum for ume. Hos, Dictionary of Japanese Food: Ingredients & Culture to your collection on WonderClub |
