For nearly two decades, <i>A Dictionary of Japanese Food</i> has been helping food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. <b>Nominated for the Glenfiddich Food Book of the Year Award in 1997, this timeless volume is the first and only book of its kind on the subject.</b><BR><BR>Definitions in ordinary cookbooks and standard dictionaries—such as akebia for <i>akebi</i>, sea cucumber for <i>namako</i>, plum for <i>ume</i>—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 <i>mitsuba</i> to the <i>okoze fish</i>, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of <i>miso</i> and the structure of the Japanese meal to the tea ceremony.<BR><BR>Newly typeset and featuring a fascinating and informative new foreword by cookbook author Debra Samuels—plus a lower retail price—<i>A Dictionary of Japanese Food</i> will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.