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[null,"1.","Record Nr.",null,"UNINA9910791312703321"]
[null,null,"Autore",null,"Hosking Richard"]
[null,null,"Titolo",null,"A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword"]
[null,null,"Pubbl/distr/stampa",null,"Tokyo, Japan : , : Tuttle Publishing, , 1996"]
[{"$nulls":4},"©1996"]
[null,null,"ISBN",null,"4-8053-1335-8"]
[{"$nulls":4},"1-4629-0343-6"]
[null,null,"Edizione",null,"[First edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (273 p.)"]
[null,null,"Disciplina",null,"641.5952/03"]
[null,null,"Soggetti",null,"Cooking, Japanese - Japanese"]
[{"$nulls":4},"Japanese language - English"]
[{"$nulls":4},"Cooking, Japanese"]
[{"$nulls":4},"English language - Japanese"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover"]
[null,null,null,"Sommario/riassunto","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 bi"]