By Richard Hosking

ISBN-10: 1462903436

ISBN-13: 9781462903436

Publish 12 months note: First released January fifteenth 1997

At final, what each Westerner in a jap eating place or industry wishes: the 1st actually accomplished dictionary of eastern nutrition and elements. normal dictionaries can frequently deceive us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary contains not just dishes and parts, every thing from the fragile mitsuba leaf to the dreadful okoze fish: colourful appendices expose such points of jap tradition because the making of miso to the tea rite and the effect of vegetarianism.

With Japanese-English and English-Japanese sections, A Dictionary of jap Food explains the nuances and removes the mysteries of eastern food.

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Extra resources for A Dictionary of Japanese Food: Ingredients & Culture

Sample text

Na called nigoro buna (C. auratus grandoculis) , which is made into funazushi, an ancient form of sushi. Funa lives for ten to fifteen years, reaches a length of 40cm, and is at its be~t in winter. It is used for narezushi, sashirni, sunomono, tsukudani, and in soups. See also narezushi. 7 7 1 a very popular method of cooking in which prawns, fillets of fish, or slices of meat are dipped in egg, coated with panko, and deep-fried. rai is a particularly successful dish. b VJ iP~ t tJN VJ ti Ht topping sprinkled on hot rice.

Domesticus. Pork is principally eaten as tonkatsu, but also appears in yakiniku and nimono. butsugiri ~-J :g· V) ~-JtJ] V) roughly chopped fish or meat on the bone, though fish may be filleted. It is mostly used in soups and nabemono. buri -Ccha i? ~ 3k tea Camellia sinensis (otherwise Thea sinensis). Introduced from China at the end of the sixth century, Japanese tea is green tea, ryokucha V) J:

E. , unpolished) rice, with the result that it is not easy to get hold of. Best cooked in a pressure cooker, even though the latest rice cookers claim to do the job. :*=lft: brown-rice vinegar. An excellent, high-class vinegar, often made by the traditional methods. Best of all is glutinous brown-rice vinegar (genmai mochigome su). Not readily available, it has such an elegant sweetness and smoothness that it can be drunk neat. geso ~ r· -f squid tentacle, cuttlefish tentacle. Often sold from stalls at festivals as teriyaki, these tentacles are also dried for use as tsumamimono.

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A Dictionary of Japanese Food: Ingredients & Culture by Richard Hosking

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