A 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. Hosking's dictionary includes not only dis...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Hosking, Richard
Otros Autores: Ishige, Naomichi
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Tokyo, Japan : Tuttle Publishing, 1996.
Edición:First edition.
Temas:
Cooking, Japanese > Dictionaries > Japanese.
Japanese language > Dictionaries > English.
Cooking, Japanese > Dictionaries.
English language > Dictionaries > Japanese.
Cooking, Japanese
English language
Japanese language
Dictionaries
Acceso en línea:Texto completo
Descripción
Sumario: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 Di.
Descripción Física:1 online resource (243 pages) : illustrations
Bibliografía:Includes bibliographical references.
ISBN:9781462903436
1462903436

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