Dictionary of Japanese Food

Author: Richard Hosking
Publisher: Tuttle Publishing
ISBN: 1462903436
Category : Cooking
Languages : en
Pages : 225

Book Description
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.

Guide to Food Buying in Japan

Author: Carolyn R. Krouse
Publisher: Tuttle Publishing
ISBN: 1462901735
Category : Travel
Languages : en
Pages : 195

Book Description
A Guide for Food Buying in Japan takes the mystery out of shopping for Japanese food as well as household necessities while staying in Japan. Part 1: Before You Shop outlines what the shopper will encounter when shopping in Japan including the different kinds of local markets, and the methods of pricing and labeling products, and Japanese Kanji and Kana with Romanization and pronunciation of the Japanese ingredients and common necessities found in Japan. Part 2: Food and Household Needs describes different types of products, when and where they may be found, and how they can be incorporated into daily menus and recipes. A Guide for Food Buying in Japan includes comprehensive lists in Japanese and English of popular ingredients as well a household items. Basics from milk, eggs, salt, pepper, soba, tempura to laundry detergents, cleaning supplies and personal hygiene products--all indexed for easy reference. This book helps guide the shopper through each process in shopping for food or personal household products in Japan. The items are listed out clearly along with pictures to help identify the products.

At the Japanese Table

Author: Richard Hosking
Publisher: Oxford University Press, USA
ISBN:
Category : Cooking
Languages : en
Pages : 104

Book Description
At the Japanese Table is a highly engaging guide to the Japanese way of eating, providing both social and historical background for what readers might encounter when visiting Japan or eating at authentic Japanese restaurants. Written by a contributor to the renowned Oxford Companion to Food, this book describes meals and menus, both formal and informal, along with the kitchens, cooking utensils and techniques, and even the many types of restaurants and dining rooms. The book reveals the cultural importance of fresh foods, raw foods, and rice, and describes the diverse connections between food and seasonality. It also discusses the aesthetics of the presentation of Japanese food, which can rival flavor in importance. Anyone with a taste for Japanese food, Japanese culture, or travel will find much to enjoy in this readable and informed guide.

Historical Dictionary of Japan to 1945

Author: Kenneth Henshall
Publisher: Scarecrow Press
ISBN: 0810878720
Category : History
Languages : en
Pages : 630

Book Description
The Historical Dictionary of Japan to 1945 spans the entire period from the earliest evidence of human habitation in Japan through to the end of the Pacific War. It includes substantial topics such as cultural and literary history, with entries ranging from aesthetics to various genres of writing. Other branches of history also feature, such as economic history, industrial history, political history, and so forth. And of course there are the makers of Japanese history, ranging from emperors and shoguns to politicians and extremists – as well as foreign arrivals. The early history of Japan is told through a detailed chronology, an introductory essay, appendixes, an extensive bibliography, and over 800 cross-referenced dictionary entries on important people, organizations, activities, and events. The Historical Dictionary of Japan to 1945 will appeal to both academics and the general public who have an interest in Japan, particularly those who want reliable information quickly and easily.

Japanese Home Cooking

Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306

Book Description
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

日本語基本文法辞典

Author:
Publisher:
ISBN: 9784789050302
Category : Electronic books
Languages : ja
Pages : 648

Book Description

Food of Japan

Author: Takayuki Kosaki
Publisher: Tuttle Publishing
ISBN: 1462905374
Category : Cooking
Languages : en
Pages : 114

Book Description
In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself! The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose--making it a complete epicurean experience. History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences. Recipes included range from soup stocks to main dishes to desserts, including: Miso Soup with Clams Chawan Mushi Hotpots Cherry Blossom Dumplings Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic.

Historical Dictionary of Japanese Cinema

Author: Jasper Sharp
Publisher: Scarecrow Press
ISBN: 0810875411
Category : Performing Arts
Languages : en
Pages : 565

Book Description
The cinema of Japan predates that of Russia, China, and India, and it has been able to sustain itself without outside assistance for over a century. Japanese cinema's long history of production and considerable output has seen films made in a variety of genres, including melodramas, romances, gangster movies, samurai movies, musicals, horror films, and monster films. It has also produced some of the most famous names in the history of cinema: Akira Kurosawa, Hayao Miyazaki, Beat Takeshi, Toshirô Mifune, Godzilla, The Ring, Akira, Rashomon, and Seven Samurai. The Historical Dictionary of Japanese Cinema is an introduction to and overview of the long history of Japanese cinema. It aims to provide an entry point for those with little or no familiarity with the subject, while it is organized so that scholars in the field will also be able to use it to find specific information. This is done through a detailed chronology, an introductory essay, and appendixes of films, film studios, directors, and performers. The cross-referenced dictionary entries cover key films, genres, studios, directors, performers, and other individuals. This book is an excellent access point for students, researchers, and anyone wanting to know more about Japanese cinema.

Japan!

Author: Laure Kié
Publisher: H.F.Ullmann Publishing
ISBN: 9783848007547
Category : Cooking, Japanese
Languages : en
Pages : 0

Book Description
The perfect introduction to Japanese culinary culture.

Japan Eats!

Author: Betty Reynolds
Publisher: Tuttle Publishing
ISBN: 1462921949
Category : Cooking
Languages : en
Pages : 80

Book Description
For first-time visitors and seasoned gourmets alike, Japan Eats! is an entertaining guide to the pleasures and pitfalls of dining in Japan--with hilarious insights and tips not found in other books. Whether it's the proper technique for holding chopsticks or the etiquette of slurping soup, author Betty Reynolds reassures the bewildered and includes mini-lessons on how to read the curtains at the entrance, the menus on the wall, and even the signs on the bathroom doors! What are uni sea urchins and how do you eat them? What are "dancing shrimp"? What is the difference between tonkatsu and takoyaki? Do you pick them up with your fingers? Which sauce to use? And just what is in that sauce? From world-famous sushi to fatally attractive fugu, it's all explained clearly and humorously in this sketchbook filled with charming full-color illustrations and insightful texts. So don't be intimidated--dive in! You are bound to have endless food adventures in Japan. This book shows you how.