Dictionary Of Japanese Food: Amazon.ca: Richard Hosking: Books

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"Contains all the scientific information one might need, plus lots of relevant drawings."

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5 Reviews

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4.8 out of 5 stars (5 customer reviews)

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4.0 out of 5 stars Not totally comprehensive, but still excellent, Jan 29 2001

By

James R. Hoadley "Nagano Jim" (United States) - See all my reviews
(REAL NAME)

This review is from: Dictionary Of Japanese Food (Paperback)

If you have an interest in Japanese cooking, this book is a must. The dictionary does not contain every ingredient, utensil and dish that may be found in Japanese cuisine, but it makes a valiant attempt to do so. Entries are listed with a romanized pronunciation as well as the Japanese characters, sometimes with several variations of how to write the same term. In addition the excellent appendices explain in detail how such staples of the Japanese kitchen, such as shoyu and katsuobushi, are made and used. An invaluable reference for anyone who does not read Japanese at native-level fluency.

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5.0 out of 5 stars Super Tool for Japanese Food Lovers, May 11 2007

By

Otto Yuen (Toronto, ON Canada) - See all my reviews

This review is from: Dictionary Of Japanese Food (Paperback)

For those people who love Japanese cuisine but don't know much about the Japanese language, this pocket size dictionary is a wonderful tool. It focuses on most terms and words used in Japanese cuisine including drinks, entrees, ingredients, food terms, even some cooking and food container names. The dictionary allows readers easy to look up information. It is arranged in three sections: Japanese-English, English-Japanese, and Appendices with some interesting topics in Japanese cuisine. Each entry in the Japanese-English section provides the Japanese term in Roman script, Japanese character, as well as Kanji, along with the English definition details and possibly some additional culture notes. Truly, this dictionary is a MUST!

(Reviewed by Otto Yuen, 19-Jan-2006)

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5.0 out of 5 stars An absolute gem of a book, comprehensive and enlightening., Mar 20 1999

By A Customer

This review is from: Dictionary Of Japanese Food (Paperback)

It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji (Roman alphabet), kana, kanji, (Chinese characters), then the English translation, then any scientific name. Each definition is several lines long, including details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.

This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.

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Most recent customer reviews

5.0 out of 5 stars An absolute gem of a book, comprehensive and enlightening
It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Read more

Published on Mar 20 1999

5.0 out of 5 stars Set up Your Own Japanese Kitchen
A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking, is the essential guide for creating your own Japanese kitchen and buying food at your closest Japanese... Read more

Published on Jun 30 1997