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

By Richard Hosking

Publish 12 months note: First released January fifteenth 1997

At final, what each Westerner in a jap eating place or industry wishes: the 1st really entire dictionary of jap meals and parts. common dictionaries can usually misinform us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary contains not just dishes and elements, every thing from the fragile mitsuba leaf to the dreadful okoze fish: colourful appendices divulge such facets of jap 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 eastern Food explains the nuances and gets rid of the mysteries of jap food.

Show description

Read or Download A Dictionary of Japanese Food: Ingredients & Culture PDF

Best food & drink books

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

For an individual who's ever headed to their neighborhood farmers' industry reciting the chant "I won't overbuy" yet has lumbered domestic with baggage overflowing with scrumptious summer season strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this booklet can be your saving grace.

The Everything Whole Foods Cookbook: Features 300 Recipes for Any Occasion!

Are looking to increase your health and wellbeing, hinder health problems, and attain and retain a fit bodyweight? entire meals are the answer!

This finished cookbook comprises a major number of nourishing meals and recipes—you'll lessen irritation, fend off ailment, and bring up power, all with no extra sugar, fats, and synthetic ingredients. those minimally processed meals, resembling clean produce, lean meats, and entire grains, are jam-packed with either the basic food you wish and the superb taste your loved ones craves. within, you'll use the scrumptious number of healthy, ordinary meals to create enjoyable recipes like:
* Raspberry-Yogurt truffles
* highly spiced Peanut Noodles
* Peach and Chevre Panino
* Fruit-Glazed red meat Loin
* summer season Vegetable Stew
* Raspberry Sorbet

From effortless weeknight nutrients to indulgent special-occasion treats, the recipes within the every little thing complete meals Cookbook provide the self assurance you must begin cooking with complete meals on a daily basis.

The Complete Guide to Naturally Gluten-Free Foods: Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes!

Even if you reside gluten-free because of a wheat intolerance or digestive disease, or simply because you're easily trying to devour more healthy and drop a few pounds, the entire advisor to obviously Gluten-Free meals is your one-stop connection with going g-free evidently and effectively.

Part 1 indicates you ways to start a gluten-free vitamin very easily, with details on every little thing from how you can store for evidently gluten-free ingredients—many of which you're most likely already familiar—to what to seem out for at eating places and in packaged meals, to tips to inventory your pantry with the simplest and healthiest staples. You'll additionally research the keys to following a balanced gluten-free nutrition, so you might be certain you're getting the entire fiber and meals you have to be your healthiest.

Part 2 comprises a hundred scrumptious recipes you can also make with materials you'd locate in any supermarket—no frightening, foreign-sounding fillers or different items incorporated. From vintage home-style dishes like BBQ Pulled red meat and gentle Tacos, to new favorites like Quinoa Pilaf with Roasted Root greens and Chocolate Chip Meringue Cookies, you'll locate numerous food to suit your time, finances, and tastes.

With the full advisor to certainly Gluten-Free meals, going g-free hasn't ever been easier—or extra scrumptious!

More Mexican Everyday: Simple, Seasonal, Celebratory

Rick Bayless reworked America's figuring out of Mexican food along with his Mexican daily. Now, ten years later, Rick returns with an all-new number of uniquely flavorful recipes, every one the made from his evolution as a chef and champion of neighborhood, seasonal ingredients.

More Mexican daily teaches domestic chefs how you can construct tasty foodstuff with a number of parts in a brief period of time. Cooking Mexican couldn’t be more uncomplicated, or extra scrumptious. Rick generously finds the secrets and techniques of his dishes—the salsas and seasonings, mojos and adobos he employs repeatedly to impart soul-satisfying taste. He explains absolutely the vintage ideas that create such a lot of much-beloved Mexican nutrition, from tacos and enchiladas to pozole and mole. domestic chefs less than his information can be led with a bit of luck to creating those their go-to recipes evening after night.

"Everyday" Mexican additionally capability simplicity, so Rick dedicates person chapters to demonstrate skillful use of the gradual cooker and the rice cooker. additionally incorporated are a unique version of the vintage chicken-and-rice pairing, Arroz con Pollo, with an herby eco-friendly seasoning, and an addictive roasted tomatillo salsa that’s flavored with an analogous purple chile seasoning brushed on his lush Grilled Red-Chile Ribs.

Rick likes to spotlight using seasonal, different greens. the guts of this cookbook is dedicated to trendy creations that variety from a Jícama-Beet Salad encouraged through Mexico’s vintage Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's versatile mind's eye additionally transforms breakfast right into a meal for any hour. His Open-Face pink Chile–Chard Omelet is as nice for Wednesday evening dinner because it is for Sunday brunch. to not be forgotten is Rick's array of show-stopping truffles, between them Mexican Chocolate–Pumpkin Seed Cake and clean Fruit with 24-Hour Cajeta and sour Chocolate. In all his recipes, Rick rigorously publications you thru each step, suggesting how one can invent, adapt, and simplify with no sacrificing flavor.

More Mexican daily invitations you into Rick's inventive kitchen to liven up how you cook dinner and consume with family and friends.

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

Sample text

Auratus grandoculis) , which is made into funazushi, an ancient form of sushi. Funa lives for ten to fifteen years, reaches a length of 40cm, and is at its be~t in winter. It is used for narezushi, sashirni, sunomono, tsukudani, and in soups. See also narezushi. 7 7 1 a very popular method of cooking in which prawns, fillets of fish, or slices of meat are dipped in egg, coated with panko, and deep-fried. rai is a particularly successful dish. b VJ iP~ t tJN VJ ti Ht topping sprinkled on hot rice.

It is usually grilled or simmered as nimono. hokki gai ~i-::> ~ -/J{v> ~t~ ~ surf clam, hen clam Spisula sachalinensis. 5 em high and is most prolific in the Sanriku and Hokkaido areas. The flesh has an off-white color but turns pink when boiled. At its best from spring to summer, it is served as sashirni, sushi, yakimono, sunomono, and in suimono. lld. ~ *t! ~ tweezers for removing fish bones. honshimeji ~Vv L66 t ::$:mi1ll. honshimejiLyophyllumshimeji. An autumn mushroom of excellent flavor, it is difficult to cultivate and what is widely sold as (cultivated) honshimeji is actually buna shimeji (Hypsizigus marmoreus).

Goby, gudgeonAcanthogobiusflavimanus (rna-haze). The goby is widespread and exists in many species, but the well-known one of Tokyo Bay is the rna-haze, which grows to 20 em or so. Its soft flesh is highly regarded and particularly good as tempura. For sashimi it is sliced into thin strips. It is also preserved as kanroni. c 52 • JAPANESE-ENGLISH hechima ""- 1::> i *JR, ::R*JR sponge gourd, loofah, luffa Luffa cylindrica. This plant grows in the south of Kyushu, and the young gourds are eaten in many ways, such as sunomono and aemono.

Download PDF sample

Rated 4.56 of 5 – based on 8 votes