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A Dictionary of Japanese Food
Ingredients and Culture
Author Richard Hosking
Publisher Tuttle
CategorySpecialized
ISBNs0907325742 [COPAC, Library of Congress, Webcatplus, Wikipedia]
0804820422 [COPAC, Library of Congress, Webcatplus, Wikipedia]

Review by Allan Brewster

An absolute gem of a book, comprehensive and obviously painstakingly researched. It is unique as far as I know.

The main body is a J-E dictionary of Japanese foodstuffs. Items go: Japanese name in romaji, kana, kanji, (some of which are quite obscure), then the English translation, then any biol ... read more


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