Dictionary of Japanese Food: Ingredients & CultureTuttle Publishing, 24.2.2015 - 240 sivua Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries--such as akebia for akebi, sea cucumber for namako, plum for ume--can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines. |
Sisältö
7 | |
11 | |
13 | |
14 | |
Arrangement of the Dictionary | 15 |
Scientific Names | 16 |
JapaneseEnglish | 17 |
EnglishJapanese | 163 |
7 Saké | 198 |
8 Salt | 200 |
9 Sansai | 202 |
10 Soy Sauce | 204 |
11 Sushi | 206 |
12 Tea | 208 |
13 The Tea Ceremony | 210 |
14 Umami and Flavor | 211 |
Appendices | 183 |
2 Katsuobushi | 185 |
3 The Kitchen and Its Utensil | 187 |
4 Kombu | 190 |
5 The Meal | 193 |
6 Miso | 196 |
15 Vegetarianism | 216 |
16 Wasabi | 218 |
17 Wasanbon Sugar | 219 |
Recommended Reading | 221 |
Works of Reference | 223 |
Muita painoksia - Näytä kaikki
A Dictionary of Japanese Food: Ingredients & Culture Richard Hosking Esikatselu ei käytettävissä - 1996 |
A Dictionary of Japanese Food: Ingredients and Culture Richard Hosking Esikatselu ei käytettävissä - 2015 |
Yleiset termit ja lausekkeet
Áavor aemono Áour Appendix 11 aroma Àrst Àsh autumn bamboo bean boiled called chicken chili Chinese chopsticks citrus clam cm long color cooking crab daikon dashi deep-fried dish dried drinking eaten as sashimi eaten raw eating especially fermentation fish flavor flour furai ginger glutinous rice green tea grilled ingredients Japan Japanese cuisine Japanese food japonica kabayaki kaiseki kamaboko katsuobushi kind kitchen kombu konbu Kyoto matcha meal meat mirin miso shiru mochi monosodium glutamate nabemono nigirizushi niku nimono noodles nori o-den pepper pickles popular pork prawns ryĿri ryöri saké salmon salt sansai sashimi sauce season seeds served sesame shaved shell shichimi shiokara shioyaki shiso shĿjin shĿyu sliced soup soy sauce soybeans steamed sugar suimono summer sunomono sushi sweet taste tasty tempura teriyaki tofu togarashi traditional tsukemono tsukudani tsumamimono umami usually vegetables vegetarian vinegar wagashi wasabi wasanbon western Japan wheat yakimono yuzu