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 marketplace wishes: the 1st really complete dictionary of eastern nutrition and components. usual dictionaries can frequently deceive 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 elements of eastern 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 eastern Food explains the nuances and removes the mysteries of jap food.

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Ff,\1 nabemono that is supposed to fatten up sumo wrestlers. Basically a kind of mizutaki, it consist& of soup made with roughly chopped chicken on the bone, in which seasonal vegetables, chicken, fish, and tofu 32 • JAPANESE-ENGLISH are cooked and then dipped in a mixture of soy sauce and vinegar flavored with finely sliced negi. Traditionally the flesh of quadrupeds was not used, since being down on all fours means defeat in sumo. However, in recent years this custom has not been strictly observed.

The various kinds ofjugu are best known for their poison, and perhaps the main reason for dining at afugu restaurant is the uncertainty and excitement that this knowledge arouses in fu 42 • JAPANESE-ENGLISH FlJKI anticipation. Certainly the taste of the fish itself is not sufficiently enticing to make one want to take the risk. 5 kg. The restaurant preparation of fugu is very strictly controlled, but domestic preparation, whether ofjugu caught on a fishing expedition or bought in a fish market, leads to deaths from time to time.

A summer dish. hiyashi (}J\> l... (-ji l... cold. , hiyashi somen. :::. {-ji~""J. cold tofu. A simple dish in which a block of cold tofu is eaten with finely sliced welsh onion, grated ginger, kezuribushi, and soy sauce. l, bluefin gurnard, bluefin searobin Chelidonichthys spinosus. A highly regarded, whitefleshed fish about 40 em long, at its best in winter. It is used in soups and nabemono and is also good as shioyaki and agemono. hocho ~ i -7 i? J:: -7 '21 T Japanese cook's knife. Apart from the fact that they cut, these knives are in a different world from anything known in Western culture.

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