A Dictionary of Japanese Food

Ingredients and culture
by Richard Hoskings

Publisher: Berkeley Books

Publication Date: November 01, 2014

ISBN: 9784805313350

Binding: Paperback

Availability: 7-14 Days

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For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries –akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.