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

By Richard Hosking

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 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.

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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.

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