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

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 finished dictionary of eastern nutrition and materials. typical dictionaries can usually misinform us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary contains not just dishes and constituents, every little thing from the fragile mitsuba leaf to the dreadful okoze fish: colourful appendices divulge such features of jap tradition because the making of miso to the tea rite and the impression of vegetarianism.

With Japanese-English and English-Japanese sections, A Dictionary of eastern Food explains the nuances and gets rid of the mysteries of eastern food.

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

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Fg:f$7l~t one of the most popular pickles and an invariable accompaniment of Japanese-style curry and rice. A mixture of seven vegetables thinly sliced is salted and then pickled in soy sauce and mirin. The seven vegetables are chosen from among white radish, eggplant, lotus root, ginger, shiso buds, turnip, shiitake, udo, sword beans, shirouri, and others. it wild goldfish Carassius auratus. na called nigoro buna (C. auratus grandoculis) , which is made into funazushi, an ancient form of sushi.

One category of wagashi, higashi is any kind of dry candy such as toffee, and also includes senbei. In any case, the water content must be less than 20%. Most commonly, however, the word refers specifically to the little dry confections used in the tea ceremony. They are made from rice flour and sugar, which is colored and pressed into small, decorative molds. The best confections are made with wasanbon. Kyoto is particularly famous for its higashi. $-i'Jl§~ hijiki Hizikiafusiforme. A particularly nutritious seaweed that becomes a rich black when boiled before drying.

The less delicious cultivated version is usually marketed under the name of shimeji. fib~ a variety of Brassica campestris var. chinensis. This green-leaved vegetable is cultivated almost exclusively for making Hiroshima' s famous salt pickle. hishinomi l} LO)J:i.. ~ 0) ~ water chestnut, water caltrop Trapa bispinosa var. iinumai. Young ones are eaten raw; harder, more mature ones are boiled, grilled, and then eaten. They are rather like chestnuts to eat but are not used in cooking. hishio l} L t3 'II Historically hishio has a very important place in Japan's food culture.

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