Book Description
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 Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
Customer Reviews:
A valueable pocket guide to take shopping.......2006-11-26
This ten-year old dictionary remains unsurpassed
as a guide to the ingredients, methods and utensils
used in japanese cooking. It is a portable volume
with romanized, kana and kanji versions of all the
names and so is ideal for a trip to the market
where many unfamilar ingredients may be presented
to the english--speaking food lover.
There are seventeen useful appendices that cover
topics like:
Chopsticks
Katsuoboshi
The kitchen and its utensils
Kombu
The Meal
Miso
Sake
Salt
Sansai
Soy sauce
Sushi
Tea
The tea ceremony
Umami and Flavor
Vegetarianism
Wasabi
Wasabon Sugar
In addition, many of the entries have enough
detail to be useful to the Western chef who
wants to incorporate Japanese ideas into his
or her cooking. Hoskins is an admirably concise
writer who packs a lot of information into a
small amount of graceful prose.
Be aware that this is not an encyclopedia. If
you use the English-Japanese section to look
up `mushroom' for instance, you'll find the
translation `kinoko' but not a comprehensive
list of Japanese mushrooms or techniques for
cooking them.
So leave the browsing to other books and keep
this one for trips to the market You'll be glad
to have it.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005
Very useful book.......2006-10-29
I recently spent a month in Tokyo and I enjoy cooking. I found this book along with a good Japanese cookbook to be very useful both in the market and the kitchen. I would have like it to included a kana (Japanese syllabic writing) to English section, but understand most English speakers are not familiar with this Japanese syllabic writing. Luckily all Japanese know our alphabet and my fellow shoppers were always happy to help me find what I wanted. In fact, I believe they appreciated my interest in their food and culture.
Essential if you plan to shop in oriental markets.......2006-03-17
This book was the connection I needed between the recipes in my Japanese cookbooks and the local Asian market. Many of the packages have no English word on the package. I have used this book every time I have shopped; when I can't figure out what I am looking for, I take the Japanese word (the book cross references in English and Japanese) to the service desk. The young Japanese woman takes me to exactly what I am looking for. It has saved hours of decoding the ingredients.
This is great for descriptions and translations, not for cooking assistance; it discusses pairings of flavors for ingredients you look up. It is the perfect dictionary to keep close to the Asian cookbooks.
Super Tool for Japanese Food Lovers.......2006-01-20
For those people who love Japanese cuisine but don't know much about the Japanese language, this pocket size dictionary is a wonderful tool. It focuses on most terms and words used in Japanese cuisine including drinks, entrees, ingredients, food terms, even some cooking and food container names. The dictionary allows readers easy to look up information. It is arranged in three sections: Japanese-English, English-Japanese, and Appendices with some interesting topics in Japanese cuisine. Each entry in the Japanese-English section provides the Japanese term in Roman script, Japanese character, as well as Kanji, along with the English definition details and possibly some additional culture notes. Truly, this dictionary is a MUST!
(Reviewed by Otto Yuen, 19-Jan-2006)
Authentic, resourceful, handy and enjoyable.......2005-12-03
As a Japanese native and a food enthusiast, I first approached this book skeptically. I must say that I am impressed. Another reviewer says that this book does not contain everything, but hey, it covers much more than I expected. I keep it handy when I cook Japanese food for guests, so I can answer questions without guessing all the time. Finding books like this one --straightforward and packed with trustworthy, interesting information -- is a joy.
Book Description
Located only blocks from Tokyo's glittering Ginza, Tsukiji--the world's largest marketplace for seafood--is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands in Tsukiji's auctions and in the marketplace's hundreds of tiny stalls. In this absorbing firsthand study, Theodore C. Bestor--who has spent a dozen years doing fieldwork at fish markets and fishing ports in Japan, North America, Korea, and Europe--explains the complex social institutions that organize Tsukiji's auctions and the supply lines leading to and from them and illuminates trends of Japan's economic growth, changes in distribution and consumption, and the increasing globalization of the seafood trade. As he brings to life the sights and sounds of the marketplace, he reveals Tsukiji's rich internal culture, its place in Japanese cuisine, and the mercantile traditions that have shaped the marketplace since the early seventeenth century.
Customer Reviews:
Perfect Guide to a Tokyo Vacation.......2006-11-29
A fishing boat leaves from Barnegat Light, New Jersey
headed out for a week or more of long-line fishing for
swordfish, but two days later, it's back at the dock
meeting a refrigerated truck. What happened? Was their
trip cut short by mechanical failure? Bad ice?
No, they caught a giant bluefin tuna as a `bycatch'
and a buyer in Tokyo, notified by radio, sent a truck t
o pick it up and get it on the next plane to Japan.
At the heart of all this remarkable transport is
the soon-to-be closed Tsukiji, a giant market next
to the posh Ginza and tacky Shinbashi neighborhoods
that currently handles ten per cent of the world's
trade in fresh fish.
As a piece of social history, this book would be
fascinating and for the anthropologist concerned
with community and institution, it's a milestone.
But that's not why I am recommonding this book so
highly. I urge you to buy it because it's the key
to a particular kind of travel.
If you are going to Tokyo, there is a guidebook
and a list of recommended sights. You can even go
on a tour and have someone decide what you should
see. Or you can take the time to get familiar with
Tsukiji before you leave. You can spend your mornings
(it opens before dawn and is closed just after noon)
wandering the inner and outer market. You can have
the freshest, cheapest sushi you've ever tasted and
shop for sushi knives and other cutlery. You can
speak not a single word of Japanese and have the
time of your life.
Better yet, if you do this, it will change the way
you travel forever. You will no longer be content
to see what you've imagined seeing and what all your
friends have seen. In fact, the whole idea of `seeing'
a city will change. You'll want to taste it, hear it,
smell it and wake up with it too.
This splendid book is nicely written, Bestor has a good
touch with words, a quality not common among
anthropologists. There is also a visitors' guide to
the outer market. So whether your traveliing is ocean-spanning
or armchair-sprawling, Tsukiji is a delight.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005
This book is not just about fish.......2006-11-22
"If a maritime species can be consumed by human beings, in Japan, it almost certainly has been," writes Harvard anthropologist and sushi aficionado Theodore Bestor.
And the place to get it is Tsukiji at the mouth of the Sumida River in Tokyo, the world's biggest fish market, where millions of pounds of fish a day and billions of dollars worth of seafood a year are received, sold (usually more than once) and shipped. That's about five times bigger than New York's (lately extinct) Fulton Fish Market.
Although Tsukiji controls only a tenth of Japan's seafood business, the Japanese are so devoted to seafood and have so much money that fisheries around the world operate on Tsukiji's beat.
New fisheries have been created just for Tsukiji, like the air-flown fresh Atlantic bluefin tuna business. Tuna is king at Tsukiji, to the point that conservationists fear the extinction of the Atlantic bluefin.
Bestor's "Tsukiji" is comprehensive, neatly fitting the market into both historical and present-day contexts, but his main interest is in what he calls intermediate wholesalers.
There are about 1,600 of them, narrowly specialized. They are proud of their alleged origin as supporters of the first ruling Shogun in Edo (now Tokyo), of their knowledge of fish (but, of course, the younger generation doesn't know what the old-timers think they should), of their hometowns, their high schools, their religious sodalities, family ties, festivals and staying power.
Staying power especially. Some dealers claim to be of the 17th generation. Tsukiji was the famous fish market of Nihonbashi until the Great Kanto earthquake destroyed it in 1923. Rebuilt in a new location, Tsukiji seems to have carried its history along with it successfully.
It is facing an uncertain future again, as usual, says Bestor. The challenges come from the market structure, which is shifting from auctions to direct, negotiated deals. And from the municipal government, which wants to move the cramped, decaying market.
It's within walking distance of Ginza, and many dealers worry that moving away will kill the market. It will almost certainly kill the "outer" market of little stalls and restaurants that congregates around the inner market. (Bestor provides a guide for tourists.)
All markets have, to anthropologists, a certain sameness, but Tsukiji has some uniquely Japanese features. Sakidori is the oddest, compared with American methods.
The auctions begin around 5 a.m., too late for supermarket chains that have to wrestle their purchases through Tokyo's traffic and also need extra time to clean, cut, wrap and price packages. Smaller local shops don't need so much lead time.
Sakidori allows the big guys to carry off whatever they want before the auction, which gives them an advantage in obtaining the best quality items. But the price is set by the smaller guys who stay later.
Another obvious difference between Tsukiji and American markets is the place of religious rites at Tsukiji. Japanese fishmongers may not be any more religious than American businessmen, but they are more likely to organize business matters in religious contexts, from parading at festivals to going as business groups to famous shrines.
Bestor has attempted to write a book for both academic anthropologists and for general readers, and cheerfully invites the general reader to skip some chapters.
It's worth the effort of reading it all. This book is not just about fish.
Detailed book on a fascinating subject.......2006-06-30
I've never seen the Tsukiji fish market in operation, but I'm quite sure that it's fascinating, and one of the best reasons I have for thinking that is this big and detailed book. Theodore Bestor is a professor of anthropology at Harvard, but unlike a stereotypical anthropologist, he doesn't study fossils or primitive tribes. He studies contemporary Japanese economic institutions.
The book is a serious work of academic scholarship but, happily, it's only a little less readable for that. Professor Bestor descends into opaque academic jargon only once and then pretty briefly. (It rather feels as though he does it once just to prove that he can.) Other that that brief bit, there's only a smattering of academic jargon in the book and most of it is perfectly understandable. Professor Bestor is occasionally a bit repetitive, and there are a few inelegant chapter introductions and summaries ("In this chapter I have..."), but there's very little here that hinders an interested lay-person's enjoyment. Besides, who but an academic would spend 15 years visiting and learning about a fish market? Anyone who has an interest in Japanese culture should be glad that Professor Bestor did because there's a lot to learn from reading the book.
Professor Bestor explains the market's history, its seventeenth-century origin in nearby Nihonbashi, its move to Tsukiji in 1923, its move into the current buildings in 1935, its closure during the second world war, its resurgence in the 1950s, and its likely future move to a new location across the Sumida river. In equally careful detail, he tells us about the market's mechanisms and its participants: the auctions and the seven auction-houses, the hundreds of wholesalers and how they do business, how the market changes in anticipation and reaction to consumers' changing preferences, and so on.
There's no question that there are a lot of interesting facts here. I'd never have guessed that sushi as we know it was invented in the middle of the nineteenth century. But, perhaps not surprisingly, Professor Bestor is at his best when he's interpreting and analyzing as an anthropologist. Economic transactions don't happen in a vacuum.
We get a wonderfully clear picture of the numerous overlapping formal and informal relationships among the market's participants and between them and the various parts of local and national government that license and regulate the market. We also get to see wholesalers changing their businesses, not just in response to short-term market changes, but also in response to larger-scale economic trends. While they were once exclusively family businesses, many are now becoming increasingly like ordinary corporations.
Japanese social structures are famously opaque to outsiders and Professor Bestor has done a fabulous job learning about and explaining a fascinating place. And his descriptions are good enough that you can almost smell the fish. There's also a useful guide to to visiting the market at the end of the book.
Hope you're good at skimming..........2005-01-10
A great subject, tackled by a writer who has a nice sense of language -- but please, somebody take a red pen to this book! This isn't a dissertation anymore (I assume it once was -- it certainly reads like one). Every point is belabored. Most of what needs to be cut are repetitive descriptions of the anthropological grounding for his approach to the fish market... but then, there are passages like the one I will take the liberty of quoting below, which truly strain the limits of credulity. Here, from pages 77 and 78 of the hardback version, is an actual description of how to play rock-paper-scissors:
"From time to time, bidders break a tie by a quick round of the child's game of jan-ken (rock-paper-scissors). Two or more people -- on the count of jan, ken, po! -- simulatenously thrust out a hand: a fist to represent a rock, an open palm for paper, or two fingers extended for scissors. Each of the three objects can be defeated by one of the others and can in turn defeat the third: rock smashes scissors (and rock wins); paper covers rock; scissors cut paper. It is a simple mechanism for deciding among ties as long as the group is not too large; this and related hand games are commonplace legacies of Edo's popular culture.
There's the book in a nutshell: the author makes an interesting observation, then beats you over the head with it.
An essential reference for for food lovers going to Tokyo.......2004-10-22
I am not an anthropologist or a foodie who is steeped in the industry. But I did go to Tokyo for 4 days with some friends to find excellent sushi. Having seen Tsukiji in a couple of television specials and worked in a much smaller market in the past I thought it would be interesting to see the real thing. Perhaps I should blame Dr. Bestor for the fact that I ended up spending two half-days engrossed in Tsukiji market but once I read the book and got over the initial shock of the place I felt like I had an inside edge and couldn't pull myself away. The book does an excellent job of balancing personal insights and experiences with objective accounts of the market's history and statistics and provides a behind the scenes understanding of supply and distribution activity as well as the multigenerational, family-run stalls. It's one thing to see the tuna auctions; it's another to have an understanding of how the fish got there, who buys them, how they are sold to the supply and distribution chains, the role of the vendors, the history of the building and other details that give it depth. In the end, after four days of tramping around Tokyo to sample great sushi and other foods, we agreed that the best sushi we had was at a tiny restaurant in the outer market. And my visits to Tsukiji - which is sadly be being replaced by a more modern facility that can better meet the needs of a city that has grown since the facility was built - were the most fascinating part of my visit thanks largely to Dr. Bestor's book.
Book Description
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals--so different from Americans'--are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.
Customer Reviews:
Astringent Aftertaste.......2006-02-07
Ashkenazi and Jacobs write a straightforward introduction to Japanese food culture. They present a brief analysis of the cultural, ecological, and historical factors shaping Japanese cuisine, which is helpful for someone writing a school report or something needing a basic survey such as this. However, they do not cite their sources, instead putting them in a brief but not very helpful bibliography in the back of the book, with hardly any Japanese sources! What's worse, they make careless mistakes, such as writing that the Heisei period began in 1991, when it began in 1989, and citing the origin of kasutera (castella) as the Spanish word for castle (castillo). While castella is indeed originally from Spain, it is named such after the Spanish kingdom of Castile.
Average customer rating:
- A Niku-Jaga Analysis
- Argh.
- price too high, even for a text
|
The History and Culture of Japanese Food
Naomichi Ishige
Manufacturer: Kegan Paul
ProductGroup: Book
Binding: Hardcover
 History
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ASIN: 0710306571 |
Book Description
Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food and dietary practices of the Japanese from earliest times to the present day. By focusing this most central of subjects, the analysis throws new light on Japanese history and on society as a whole. Dividing the history of Japanese dietary life into six periods, the author traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the formative period between the sixth and fifteenth centuries, when a stable indigenous cuisine began to evolve. Typical dishes and beverages, ingredients, methods of preparation, origins, etiquette, the aesthetics of presentation, eating implements and cooking utensils are presented in the wider social, political and economic contexts. Breaches of chopstick etiquette, the design of Japanese knife blades, the underlying philosophy of Japanese haute cuisine presentation as "gardens on a plate," and the historical origins of sushi are among the many subjects covered in this rich and compelling work that presents a full portrait of all aspects of Japanese food for the first time, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan.
Customer Reviews:
A Niku-Jaga Analysis.......2006-02-07
Prof. Ishige, known for his extensive knowledge of Japanese cuisine as an expert food anthropologist, has here published his first and hopefully not only English translation of his work. Certainly it is not as detailed as others might desire, but this is not a book intended for casual readers looking for trivia but for researchers looking for a decent background in Japanese cuisine. Most valuable for my research was Ishige's outline of the historical periods of Japanese cuisine, from the earliest days to the present. Unfortunately, Prof. Ishige does not include footnotes or an index to this very helpful work, which prevents it from recieving the five stars it would have deserved.
Argh........2003-10-11
As the previous reviewer mentioned, although this book neatly summarizes the historical development of Japanese dietary patterns and symbolism, its price is much higher than one might consider reasonable. This makes the lack of an index an especially egregious flaw; although the table of contents is reasonably informative, it doesn't provide an adequate substitute.
If you absolutely must have a single-volume reference on the subject, this would certainly conserve space on your bookshelf, but I suspect that most people would consider their money better-spent if spread across several different books that add up to the same total price.
price too high, even for a text.......2002-04-24
The book is packed full of history that I have only seen in bits and pieces here and there. It is like watching the Discovery channel (fun, informative, and somewhat unbiased). Although the price is extremely high, I think it is currently the only book of it's type. A less expensive way to begin a study of the history of Japanese food is by reading "The Folk Art of Japanese Country Cooking," by Gaku Homma. Check that one out first and if the appetite is not satisfied, consider investing in this one.
Average customer rating:
|
A Taste of Culture - Foods of Japan (A Taste of Culture)
Barbara Sheen
Manufacturer: KidHaven Press
ProductGroup: Book
Binding: Board book
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ASIN: 0737730358 |
Book Description
This fun and interesting book lets readers get a flavor for Japanese life, culture, geography, and history through its unique foods. Staples, favorite dishes, snacks and holiday foods are all investigated. Among the many qualities highlighted are the simplicity and elegance of many Japanese dishes, as well as a general admiration of freshness and beauty. Easy-to-follow recipes enable young cooks to experience first-hand some of the cuisine discussed.
Customer Reviews:
Neat book.......2006-06-08
I just borrowed this book from the library today, and I think this series would be a great introduction to foods of different cultures. The pictures are great and the text is informative without going overboard. Not only are different foods and dishes described, but also points of etiquette. I can't wait to try out with my son a few of the eight recipes included in this book. I am surprised, however, that it did not include a recipe for miso soup. Also included is a glossary, a list of other books on the topic, and a list of websites. Looking forward to checking out other books in this series.
Average customer rating:
|
Taste of Japan (Food Around the World)
Jenny Ridgwell
Manufacturer: Hodder Wayland
ProductGroup: Book
Binding: Hardcover
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ASIN: 0750207434 |
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Growing, drinking, and eating tea in Japan.: An article from: Tea & Coffee Trade Journal
Jane Pettigrew
Manufacturer: Lockwood Trade Journal Co., Inc.
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Binding: Digital
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ASIN: B000989E78
Release Date: 2005-07-28 |
Book Description
This digital document is an article from Tea & Coffee Trade Journal, published by Lockwood Trade Journal Co., Inc. on July 1, 1998. The length of the article is 3320 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Growing, drinking, and eating tea in Japan.
Author: Jane Pettigrew
Publication:
Tea & Coffee Trade Journal (Magazine/Journal)
Date: July 1, 1998
Publisher: Lockwood Trade Journal Co., Inc.
Volume: v170
Issue: n7
Page: p26(8)
Distributed by Thomson Gale
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|
A Flavour of Japan (Food & Festivals)
Teresa Fisher
Manufacturer: Hodder Wayland
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Binding: Paperback
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ASIN: 0750242507 |
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Himiko no shokutaku
Manufacturer: Yoshikawa Kobunkan
ProductGroup: Book
Binding: Unknown Binding
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ASIN: 4642077588 |
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