TUTTLE Publishing
Tokyo | Rutland, Vermont | Singapore
Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd.
© 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: (81) 3 5437 0171 | Fax: (81) 3 5437 0755
[email protected] www.tuttle.co.jp
North America, Latin America & Europe
Tuttle Publishing
364 Innovation Drive, North Clarendon, VT 05759-9436
Tel: 1 (802) 773 8930 | Fax: 1 (802) 773 6993
[email protected] www.tuttlepublishing.com
Asia Pacific
Berkeley Books Pte. Ltd.
61 Tai Seng Avenue, #02-12, Singapore 534167
Tel: (65) 6280 1330 | Fax: (65) 6280 6290
[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
