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

By Richard Hosking

ISBN-10: 1462903436

ISBN-13: 9781462903436

Publish yr note: First released January fifteenth 1997

At final, what each Westerner in a jap eating place or marketplace wishes: the 1st really finished dictionary of jap meals and elements. general 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 little 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 eastern food.

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

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Since it sometimes harbors nematode parasites, it is safer cooked rather than eaten as sashimi or sushi. :. tt :>fif oyster mushroom Pleurotus ostreatus. This mushroom, gray-capped and white-fleshed, 5 to 15 em across the cap, is delicious when gathered from the wild from spring till autumn. 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.

H See uoshoyu. ikizukuri v' ~ -5 < VJ 1: ~ ft VJ , ¥5 ~ :@ V) See sashimi. ikura 1 7 7 salmon eggs. Though hardly to be compared with caviar, these shiny red eggs are considered a luxury and are very good as a topping for sushi. The word ikura is derived from the Russian word ikra, meaning fish eggs. For salmon roe in the piece, see also sujiko. imo v' 1J ¥, ft, • potato. Japan has a wide range of potatoes, including yams, sweet potato, and taro. See also jagaimo, yamanoimo, satsumaimo, and satoimo.

In China it is used as a medicine. The root is a very good source of dietary fiber and nutrients and should be scrubbed rather than peeled, since much of the flavor is close to the skin. For use, it is shaved{like a pencil is sharpened, sasagaki in Japanese) and dipped in cold water with a little vinegar to remove its considerable bitterness, because of which it is unsuitable for nabemono. Burdock is combined with carrot to make kinpira gobo and is used in kakiage and numerous other dishes. - ~ J: -) f~ % cudweed Gnaphalium affine .

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

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