Beyond Sushi
A Dictionary Of Japanese Food: Ingredients & Culture is that - a dictionary - but also more. With entries from A to Z in alphabetical order one should not expect a book one reads from start to finish yet Richard Hosking has done an admirable job of going beyond the norm to make the volume valuable.
The dictionary covers everything from Abekawamochi (grilled cut mochi) to Zuwaigani (pacific snow crab) with detailed annotations, explanations and the occasional illustration. It is not a dictionary of what is eaten in Japan by the Japanese, but a listing and explanation of food items, dishes and ingredients that are traditionally and quintessentially Japanese. Although Sushi is mentioned those who want expansive information on it or eat Kushi (Korean 'Sushi') or Cushi (Chinese 'Sushi') will likely be disappointed. The author has lived and taught in Japan since 1973 and has done a delicious job.
- Past an introductory section, the bulk of the book is comprised of the Japanese-English part. Following the heading one will find the equivalent Hiragana and Katakana Japanese words. Then comes the obscure scientific or Latin word for the most accurate cross-reference possible. Finally, each entry receives at least a line or two, if not more, of annotations and detail. It is not just marketing that the word 'culture' appears in the title either. Hosking delves into both culture - Hanami, for instance, is Japanese for 'cheery blossom viewing' - and historical context and even adds some of his own tastes and opinions as well as self-references into the mix. Unsurprisingly, not everyone would agree with the assertion that Wasabi is meant to be mixed into Shoyu when eating Sashimi or that garlic in Gyoza is subservient for usage to Nira (Chinese chives)!
- Next follows a shortened section for the English-Japanese, which adds a few words to the comprehensive list covered in the previous section, although it is essentially just an index.
- In the third part of the book the author offers the reader 17 appendices in 36 pages. The topics covered are both interesting and concise and range from chopsticks to Saké to Wasabi. And yes, Sushi has and appendix of its own.
- A list of recommended books and a reference list round up this very useful book, sorry dictionary, and by this time the reader is more knowledgeable on Japanese cuisine and its ingredients. In this sense, the dictionary is also ideal as a companion for shopping in Japan or at Japanese markets overseas.
A Dictionary Of Japanese Food Ingredients & Culture is comprehensive for practical purposes, rich in taste and fun to read.
Finally! Ingredients explained.
For those of us who love food, Japanese food is exquisite and mysterious. So many ingredients have no counterpart in Western kitchens. When someone translates konnyaku as 'Devil's Tongue Jelly', you are still left wondering what 'Devil's Tongue Jelly' is!
A Dictionary of Japanese Food gives the Japanese kanji, kanna, and romajii along with the Latin, and English common names (if there is one). Detailed descriptions of each term are combined with common usages in food preparation to enlighten us and help bring culinary understanding to the masses.
As for cultural understanding, this book was a life-saver! Japanese are surprised and delighted when I express an indepth understanding of their ingredients and usage. Food is ever a bridge to understanding and acceptance. Anyone for shiokara?
Great for those who love to cook Japanese food
This book is very detailed. It helped me a lot when I got to a Asian Market to look for food. Plus at least when I know what it is. I recommend.
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