Get A Dictionary of Japanese Food: Ingredients & Culture PDF

By Richard Hosking

ISBN-10: 1462903436

ISBN-13: 9781462903436

Publish 12 months note: First released January fifteenth 1997
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At final, what each Westerner in a jap eating place or industry wishes: the 1st actually complete dictionary of jap meals and elements. regular dictionaries can usually lie to us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary contains not just dishes and components, every little thing from the fragile mitsuba leaf to the dreadful okoze fish: colourful appendices reveal such elements of eastern 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 gets rid of the mysteries of eastern food.

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

Example text

Above all served as sushi and sashirni, squid is also served as tempura and grilled, especially as teriyaki. Dried squid (surume) is a favorite snack with drinks. ikanago v> iJ> 7';c ~· ::E~J:i;f~t Pacific sandlance Ammodytes personatus. Best when it is five to six months old and about 10 em long. It is boiled in salt water and cooled, then served in vinegar-flavored soy sauce or sumiso. It is also made into tempura, tsukudani, and dried. ikanago shoyu v' il' 7';c ~- L J: -) ~ ::E~J:ift!. H See uoshoyu.

Tofu is mixed with crushed yamanoimo and chopped vegetables such as carrot, shiitake, and burdock, as well as sesame seeds, ginkgo nuts, and kelp. This mixture is formed into balls, the size and shape largely depending on local custom, and deep-fried. The balls are used in o-den and nimono. gari -IJ"' f) thinly sliced ginger macerated in sweetened vinegar. Gari is served as a condiment in sushi shops, and the word is special sushi-shop vocabulary. :'' J;. ~~$ blue crab Neptunus trituberculatus.

After they are boiled and then dried, they are called chirimen in western Japan and shirasuboshi in eastern Japan. They can be made into aemono with grated daikon, and provide a good dietary source of calcium. \\ nabemono in which fish, tofu, and vegetables are simmered in water and then eaten after being chinmi 34 • JAPANESE- ENGLISH dipped in a mixture of soy sauce and vinegar. A popular winter dish. chirirenge i? ~ :hlv ~f' 1fJ: ~ ~* china spoon. See also renge. chisha i? %~ lettuce Lactuca sativa.

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


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