A Dictionary of Japanese Food: Ingredients & Culture - download pdf or read online

By Richard Hosking

ISBN-10: 1462903436

ISBN-13: 9781462903436

Publish yr note: First released January fifteenth 1997

At final, what each Westerner in a eastern eating place or industry wishes: the 1st really complete dictionary of eastern nutrition and parts. commonplace dictionaries can usually deceive us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary comprises not just dishes and constituents, every little thing from the fragile mitsuba leaf to the dreadful okoze fish: colourful appendices expose such facets of jap tradition because the making of miso to the tea rite and the impact of vegetarianism.

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

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Additional info for A Dictionary of Japanese Food: Ingredients & Culture

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Burdock is combined with carrot to make kinpira gobo and is used in kakiage and numerous other dishes. - ~ J: -) f~ % cudweed Gnaphalium affine . :: ( ' 2' ffl:r1it. Se e also nanakusagayu. v f~ i& cooked rice. As with the informal word meshi, it can also refer to a meal. "tJ3Jff sesame Sesamum indicum. - i oil-rich little seed of which three forms are marketed: black, white, and golden. Golden sesame has the best aroma but is not so readily available. Sesame is always parched before being used in such things as in furikake, aemono, and goma dofu.

L.. - Jv _&, from the French moule, meaning mussel. At their best when steam-baked as hOroku yaki, they are also good boiled, baked, and as sunomono. Their season is from January to March. A similar but rather larger * * c -) ichijiku-inarizushi • 59 mussel is the karasugai, which, though edible, has a muddy smell. In some parts of Japan igai is called karasugai. iidako v' v' t!. ::. l See tako. ~M squid: various dibranchiate cephalopods. Squid are a popular everyday food throughout Japan. They can be anything from bite-size to 50 em long and are a cheap source .

Rai is a particularly successful dish. b VJ iP~ t tJN VJ ti Ht topping sprinkled on hot rice. Usually it contains toasted seaweed and sesame seeds as well as ground dried fish and salt. 15 PX ~ winter dish in which well-boiled white radish or turnip is served with a topping of rniso flavored with yuzu or sesame. The classic dish is made with daikon. lit~~ tofu product. Tofu is mixed with crushed yamanoimo and chopped vegetables such as carrot, shiitake, and burdock, as well as sesame seeds, ginkgo nuts, and kelp.

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

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