A Dictionary of Japanese Food. Richard Hosking

      

      TUTTLE Publishing

       Tokyo | Rutland, Vermont | Singapore

      Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd.

       www.tuttlepublishing.com

      © 1995 (text and drawings) by Richard Hosking

       All rights reserved.

       LCC Card No. 96-60572

       ISBN 978-4-8053-1335-0

       ISBN 978-1-4629-0343-6 (ebook)

      First edition, 1996

      Line drawings by Richard C. Parker

       Printed in Singapore

      DISTRIBUTION

      Japan

       Tuttle Publishing

       Yaekari Bldg., 3F, 5-4-12 Osaki, Shinagawa-ku, Tokyo 141-0032

       Tel: [phone] | Fax: [phone]

       [email protected] www.tuttle.co.jp

      North America, Latin America & Europe

       Tuttle Publishing

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       [email protected] www.tuttlepublishing.com

      Asia Pacific

       Berkeley Books Pte. Ltd.

       61 Tai Seng Avenue, #02-12, Singapore 534167

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       [email protected] www.periplus.com

      18 17 16 15 5 4 3 2 1508MP

      TUTTLE PUBLISHING^® is a registered trademark of Tuttle Publishing, a division of Periplus Editions (HK) Ltd.

      To my father

       FRANK

       for his ninetieth birthday

       with love and gratitude

      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 Saké

       8 Salt

       9 Sansai

       10 Soy Sauce

       11 Sushi

       12 Tea

       13 The Tea Ceremony

       14 Umami and Flavor

       15 Vegetarianism

       16 Wasabi

       17 Wasanbon Sugar

       Recommended Reading

       Works of Reference

      Foreword

      I first came to Japan as a student where, living with a Japanese family, I began to absorb the rhythms of everyday life—especially the rhythms of the kitchen with its aromas and flavors. My introduction to Japanese food began—quite literally—by learning to eat fish and soup for breakfast. In subsequent years I returned to Japan often and, after living there for eleven fascinating years, now count it as a second home.

      My love of Japanese cooking has traversed every stage of my adult life—as a college student, as a young mother with infant child, as a mom with a growing family, and as an empty nester. It has been a decades-long learning experience. Along the way I studied Japanese cooking with Michiko Odagiri, Japan’s Julia Child, and for a year, weekly, with another cooking teacher in her apartment kitchen, learning katei ryoori—home style cooking. All along the way I was constantly cooking with Japanese friends. Even with this background, my copy of Richard Hosking’s wonderful book was never far from my side and served as an invaluable companion— whether I was preparing nabe in Tokyo or bento in Boston. As a food writer for The Boston Globe, I often write about japanese cuisine and culture and find this book to be a great reference source. When I finally sat down to write My Japanese Table: A Lifetime of Cooking with Friends and Family (Tuttle, 2011), Hosking was again always at my side.

      There has been an explosion of interest in Japanese cuisine and an unanticipated number of cookbooks have appeared in English since the late 1990s when Hosking first published his wonderful dictionary. Japanese restaurants have expanded beyond the hip urban centers and sushi has become available in supermarkets worldwide. From Boston to Berlin, Japanese cuisine has progressed beyond teriyaki and sukiyaki. Thanks to anime and manga, food that once was the exclusive province of academics or international travelers is now available to mass publics and people of every age around the world.

      Hosking is himself an accomplished scholar. And, as you will discover, even though his explanations go beyond what you normally find in the glossary of a cookbook, they all are eminently accessible. Even the occasional esoterica, like his explanation of making the traditional Japanese sweet wasanbon sugar, is engaging.

      A Dictionary of Japanese Food, Ingredients & Culture packs a powerful, but compact punch. In the hands of a different author, the volume and quality of information would require triple the amount of space—and likely also the price. Interspersed with the facts are Hosking’s personal opinions and philosophy of food and culture, obtainable only by one who has become intimate with daily life in Japan after living and working there for 25 years.

      Ever the purist, Hosking avoids including some Japanese comfort food staples like kare rice (curry rice), a Japanese adaptation of a British adaptation of Indian cuisine that is uniquely Japanese and enjoyed by everyone in Japan. But, as he explains, his book is not about food that is eaten in Japan, it is about Japanese food.

      This dictionary is a treasure trove of information for serious home cooks, professional chefs, travelers, restaurant goers, and dabblers in Japanese culture generally. It takes you to places you didn’t know you wanted to go—but will be very glad to have visited, including the whys and the science of Japanese food.

      For example, I learned long ago how to make dashi, the smoky Japanese bonito fish stock that is the underpinning for most soups and sauces in Japanese cuisine, from scratch. I was taught how to soak the konbu, and scatter the katsuboshi flakes