"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."
"At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism. With Japanese-English and English-Japanese sections, A Di."@en

"A dictionary of Japanese food = 外国人のための日本料理事典 : ingredients and culture"
"外国人のための日本料理事典"
"A dictionary of Japanese food : ingredients & culture"@en
"A dictionary of Japanese food : ingredients & culture"
"A dictionary of Japanese food : ingredients and culture"
"Diccionario de la cocina japonesa : ingredientes y cultura"@es
"Diccionario de la cocina japonesa : ingredientes y cultura"
"Gaikokujin no tame no nihon ryōri jiten"
"A dictionary of Japanese food = Gaikokujin no tame no nihon ryori jiten : Ingredients and culture"
"A dictionary of Japanese food ingredients & culture"@en