The Illustrated Dictionary of Japanese Food

The Illustrated Dictionary of Japanese Food was nominated for the Glenfiddich Food Book of the Year Award and now includes hundreds of full-colour photographs!

"A must for anyone interested in the cuisine of Japan." - Saveur Magazine

"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, The Illustrated 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." - BooksAboutFood.com

The Illustrated Dictionary of Japanese Food assists food lovers worldwide in understanding the intricacies and nuances of Japanese food ingredients and culture. Definitions of Japanese food terms found online and in standard dictionaries can be misleading and often simply wrong. Richard Hosking addresses this issue by providing each term with a concise English definition enriched with cultural and historical notes.

This new and expanded edition features 240 colour photographs along with 100 black and white drawings for easy identification. These visuals aid readers in identifying everything from abura-age fried tofu to zeusai red-bean soup. A series of fascinating appendices cover critical elements of Japanese cuisine, including the creation of miso and sake and the key components of a Japanese meal.

Newly typeset and featuring a foreword by cookbook author Debra Samuels, The Illustrated Dictionary of Japanese Food helps food lovers and visitors discover the wonders of one of the world's truly great cuisines.