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Dictionary of Japanese Food

Dictionary of Japanese Food Author Richard Hosking
ISBN-10 9781462903436
Release 2015-02-24
Pages 240
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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A 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.



                                 Author Richard Hosking
ISBN-10 0804820422
Release 1996
Pages 239
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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.



Guide to Food Buying in Japan

Guide to Food Buying in Japan Author Carolyn R. Krouse
ISBN-10 9781462901739
Release 2011-12-20
Pages 192
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A Guide for Food Buying in Japan takes the mystery out of shopping for Japanese food as well as household necessities while staying in Japan. Part 1: Before You Shop outlines what the shopper will encounter when shopping in Japan including the different kinds of local markets, and the methods of pricing and labeling products, and Japanese Kanji and Kana with Romanization and pronunciation of the Japanese ingredients and common necessities found in Japan. Part 2: Food and Household Needs describes different types of products, when and where they may be found, and how they can be incorporated into daily menus and recipes. A Guide for Food Buying in Japan includes comprehensive lists in Japanese and English of popular ingredients as well a household items. Basics from milk, eggs, salt, pepper, soba, tempura to laundry detergents, cleaning supplies and personal hygiene products—all indexed for easy reference. This book helps guide the shopper through each process in shopping for food or personal household products in Japan. The items are listed out clearly along with pictures to help identify the products.



A Taste of Japan

A Taste of Japan Author Donald Richie
ISBN-10 IND:30000102906124
Release 1992
Pages 112
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This volume aims to enlighten anyone who dines in Japanese restaurants andishes to have a better understanding of the various dishes on the menu andow to eat them.



Food and Fantasy in Early Modern Japan

Food and Fantasy in Early Modern Japan Author Eric Rath
ISBN-10 9780520262270
Release 2010-12-02
Pages 242
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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh and fascinating look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval "fantasy food" rituals--where food was revered as symbol rather than consumed--were continued by early modern writers, who created whimsical dishes and fanciful banquets and turned dining into a voyeuristic literary pleasure. Food and Fantasy in Early Modern Japan offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period. It traces the origins of familiar dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs, and demonstrates that for early modern Japanese cuisine, the central ingredient was the imagination.



                     Author Robb Satterwhite
ISBN-10 4770031440
Release 2011-01-25
Pages 247
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Intends to act as both a translator and a tour guide to the world of Japanese food, explaining not only what to order but also how to order it. This book introduces many specialty cuisines of Japan, explaining the different cooking styles and ingredients used. It offers insights into culinary customs and history. This is a revised version of the long-selling Kodansha International title, updated in many places to include all the new areas of interest in Japanese food. It is designed to help those travelling to Japan, as well to help the many visitors to Japanese restaurants



Untangling My Chopsticks

Untangling My Chopsticks Author Victoria Abbott Riccardi
ISBN-10 9780307492401
Release 2008-12-18
Pages 304
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Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her. Through special introductions and personal favors, Victoria was able to attend one of Kyoto’s most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline. During her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food—the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year’s, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice. Untangling My Chopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.



At the Japanese Table

At the Japanese Table Author Richard Hosking
ISBN-10 IND:30000068198633
Release 2000
Pages 70
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There is more to Japanese food than sushi and sukiyaki, important though those are. At the Japanese Table gives an overview of the Japanese way of eating, providing a social and historical context for what readers might encounter when visiting Japan or on the menu of a Japanese restaurant.



Sushi

Sushi Author Ole G. Mouritsen
ISBN-10 1441906185
Release 2009-10-13
Pages 330
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"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.



Japanese Women Don t Get Old or Fat

Japanese Women Don t Get Old or Fat Author Naomi Moriyama
ISBN-10 0440336015
Release 2005-11-08
Pages 288
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What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn't you want to know their extraordinary secret? Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and beauty of Japanese women–in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt…and, yes, without getting fat or looking old. As a young girl living in Tokyo, Naomi Moriyama grew up in the food utopia of the world, where fresh, simple, wholesome fare is prized as one of the greatest joys of life. She also spent much time basking in that other great center of Japanese food culture: her mother Chizuko's Tokyo kitchen. Now she brings the traditional secrets of her mother's kitchen to you in a book that embodies the perfect marriage of nature and culinary wisdom–Japanese home-style cooking. If you think you've eaten Japanese food, you haven't tasted anything yet. Japanese home-style cooking isn't just about sushi and raw fish but good, old-fashioned everyday-Japanese-mom's cooking that's stood the test of time–and waistlines–for decades. Reflected in this unique way of cooking are the age-old traditional values of family and the abiding Japanese love of simplicity, nature, and good health. It's the kind of food that millions of Japanese women like Naomi eat every day to stay healthy, slim, and youthful while pursuing an energetic, successful, on-the-go lifestyle. Even better, it's fast, it's easy, and you can start with something as simple as introducing brown rice to your diet. You'll begin feeling the benefits that keep Japanese women among the youngest-looking in the world after your very next meal! If you're tired of counting calories, counting carbs, and counting on being disappointed with diets that don't work and don't satisfy, it's time to discover one of the best-kept and most delicious secrets for a healthier, slimmer, and long-living lifestyle. It's time to discover the Japanese fountain of youth…. From the Hardcover edition.



Food Culture in Japan

Food Culture in Japan Author Michael Ashkenazi
ISBN-10 0313324387
Release 2003
Pages 207
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This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.



Symbols of Japan

Symbols of Japan Author Merrily C. Baird
ISBN-10 UOM:39015053520980
Release 2001
Pages 336
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" . . . It is in the nature of man to both think and express himself symbolically. Moreover, the power of symbols is magnified when a society has broadly shared experiences, a deep knowledge of its cultural traditions, and common sentiments about those experiences and traditions. The fact that these conditions exist in Japan to a striking degree has insured that the country continues to enjoy a cultural life meaningfully enriched by the use of symbols." So begins Merrily Baird's definitive guide to the symbols of Japan. Begining with a brief but insightful explanation of the development of symbols throughout Japanese history, the book looks at thematic motifs encountered in both the classical fine arts and the applied arts. The motifs are organized according to broad thematic categories such as "the cosmos, heaven and earth" and "animals of the land and sea," among others, allowing for broad reading on a number of topics of interest to a wide variety of readers, including collectors of Asian art and students of Japan. Nearly every symbol is illustrated with fine examples of art and design from major public and private collections, offering the reader a wealth of visual information to enrich the expert commentary on each subject. Beautiful objects of a variety of media are represented: painting, sculpture, woodblock prints, netsuke and inro. The book is the culmination of more than twenty years of research by the author, much of which was conducted while she lived in Japan. Baird's text reflects recent developments in Japanese scholarship but her prose is as accessible as it is informative, making this book an indispensable volume for both those already familiar with Japanese culture and those newly introduced to its rich complexities. In this indispensable guide to Japanese symbols, the author, Merrily Baird, offers the reader the most lucid study of the symbolism of Japan's fine and applied arts in print today. Organized according to broad thematic categories, nearly evey symbol is illustrated with fine examples of art and design from major public and private collections in the U.S., Europe, and Japan. The book is organized to allow collectors of East Asian Art and students of Japan to both research specific symbols and read broadly on such diverse topics as plants and flowers, animals of the land and sea, demons and dieties, among others. As beautiful as it is informative, Symbols of Japan is destined to be the cornerstore of every art and design library.



Sushi and Beyond

Sushi and Beyond Author Michael Booth
ISBN-10 0224081888
Release 2009
Pages 329
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Japan is the pre-eminent food nation on earth. The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan. What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.



Japanese Cooking

Japanese Cooking Author Shizuo Tsuji
ISBN-10 4770030495
Release 2007-02-16
Pages 507
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For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!



The Heart of Zen Cuisine

The Heart of Zen Cuisine Author Soei Yoneda
ISBN-10 087011848X
Release 1987
Pages 224
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The Heart of Zen Cuisine has been writing in one form or another for most of life. You can find so many inspiration from The Heart of Zen Cuisine also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Heart of Zen Cuisine book for free.



Super Sushi Ramen Express

Super Sushi Ramen Express Author Michael Booth
ISBN-10 9781250099792
Release 2016-09-06
Pages 336
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From the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score a surprising victory over—sumo wrestlers, pamper the world’s most expensive cows with massage and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.



First Bite

First Bite Author Bee Wilson
ISBN-10 9780465073900
Release 2015-12-01
Pages 352
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We do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the origins of taste? In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. An exploration of the extraordinary and surprising origins of our tastes and eating habits—from people who can only eat foods of a certain color to an amnesiac who can eat meal after meal without getting full—First Bite also shows us how we can change our palates to lead healthier, happier lives.