A Dictionary of Japanese Food: Ingredients and culture


A Dictionary of Japanese Food: Ingredients and culture


ISBN: 9784805313350 Category:

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For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries -akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.

Additional information

Weight 181 g
Dimensions 127 × 203 mm

Richard Hoskings

Author Bio

Richard Hoskings holds an M.A. from Cambridge and is Professor of Sociology and English at Hiroshima Shudo University. He has lived in Japan since 1973 and has lectured on Japanese food around the world.



Book Type

Paperback / softback

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