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 biological name. Each definition is several lines long, includes details of preparation, culinary uses, and cultural, regional and seasonal notes. Profusely cross-referenced. Illustrated.
There is an E-J glossary and seventeen appendices at the back, covering key items in greater detail.
I got my copy from Books for Cooks, off Portobello Market, email email@example.com, and I've seen it in the Japan Centre, Piccadilly. Available in the US from Sasuga http://www.sasugabooks.com/contact/index.html