The Illustrated Dictionary of Japanese Food 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.

This new and expanded edition has 240 color photographs along with 100 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.

〇装いを新たにした『A Dictionary of Japanese Food』改訂版
〇240点のカラー写真と100点の白黒挿絵が加わり、よりわかりやすくなりました
〇日本料理に興味を持つすべての人にとって必携の一冊