{"product_id":"the-illustrated-dictionary-of-japanese-food-ingredients-preparations-and-culture","title":"The Illustrated Dictionary of Japanese Food: Ingredients, Preparations and Culture","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A must for anyone interested in the cuisine of Japan.\"--\n\u003cb\u003e\u003ci\u003eSaveur Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Deep coverage of a topic of interest to cooks and Japanese food and culture aficionados.\" --\n\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Featuring a fascinating and informative foreword by Japanese cookbook author Debra Samuel, \n\u003ci\u003eA Dictionary of Japanese Food\u003c\/i\u003e will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.\" --\n\u003cb\u003e\u003ci\u003eBooksAboutFood.com\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRichard Hosking\u003c\/b\u003e holds an M.A. from Cambridge and was Professor of Sociology and English at Hiroshima Shudo University. He lived in Japan for many decades and lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere around the world. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDebra Samuels\u003c\/b\u003e has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called \"Eats Meets West\" she developed the popular \"Kids Are Cooking\" series on food, culture and nutrition for Boston's Children's Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean and Japanese cuisines, with a particular focus on the latter. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognizes outstanding contributions to understanding and friendship between the U.S. and Japan. Samuels leads the program content and curriculum development for TABLE FOR TWO USA. Currently, she travels around the country teaching hands on workshops on bento, the Japanese lunchbox. She is the author of Tuttle Publishing's \n\u003ci\u003eMy Japanese Table\u003c\/i\u003e, and co-author of \n\u003ci\u003eThe Korean Table\u003c\/i\u003e and \n\u003ci\u003eJapanese Cooking with Kids\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An extraordinary culinary reference resource for cooks and consumers of every conceivable form of Japanese cooking and dining. Authentic, comprehensive, expertly organized and presented.\" --\n\u003cb\u003e\u003ci\u003eMidwest Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNominated for the Glenfiddich Food Book of the Year Award--now with hundreds of full color photographs!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003ci\u003e\"A must for anyone interested in the cuisine of Japan.\" --Saveur Magazine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003ci\u003e\"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, \u003c\/i\u003eThe Illustrated Dictionary of Japanese Food\u003ci\u003e will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.\" --BooksAboutFood.com\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Illustrated Dictionary of Japanese Food\u003c\/i\u003e helps food lovers around the world understand all the intricacies and nuances of Japanese food ingredients and culture. Definitions of Japanese food terms found online and in standard dictionaries are misleading and often simply wrong. Richard Hosking eliminates this problem by giving each term a concise English definition with rich cultural and historical notes. \n\u003cp\u003e\u003c\/p\u003eThis new and expanded edition has 320 color photographs along with black and white drawings for easy identification. These allow readers to identify everything from abura-age fried tofu to zeusai red-bean soup. A series of fascinating appendices address critical elements of Japanese cuisine--from how miso and sake are made to the keycomponents of a Japanese meal. \n\u003cp\u003e\u003c\/p\u003e Newly typeset and featuring a foreword by cookbook author Debra Samuels, \n\u003ci\u003eThe Illustrated Dictionary of Japanese Food\u003c\/i\u003e helps food lovers and visitors discover the wonders of one of the world's truly great cuisines.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2026 pg. 108 (EAN 9784805320006, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hosking, Richard\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tuttle Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-05-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking \/ Regional \u0026amp; Cultural \/ Japanese|Language Study \/ Multi-Language Dictionaries|Cooking \/ Reference|Cooking \/ History|Travel \/ Food, Lodging \u0026amp; Transportation \/ Restaurants\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9784805320006\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9784805320006\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"Default Title","offer_id":67743102632217,"sku":"SP-9784805320006","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9784805320006_spiral.png?v=1791621274","url":"https:\/\/westbindery.com\/products\/the-illustrated-dictionary-of-japanese-food-ingredients-preparations-and-culture","provider":"West Bindery","version":"1.0","type":"link"}