By Richard Hosking
Publish 12 months note: First released January fifteenth 1997
At final, what each Westerner in a jap eating place or marketplace wishes: the 1st really complete dictionary of jap nutrition and constituents. average dictionaries can frequently misinform us—with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary contains not just dishes and elements, every little thing from the fragile mitsuba leaf to the dreadful okoze fish: colourful appendices reveal such facets of eastern tradition because the making of miso to the tea rite and the impression of vegetarianism.
With Japanese-English and English-Japanese sections, A Dictionary of jap Food explains the nuances and gets rid of the mysteries of jap food.
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Additional info for A Dictionary of Japanese Food: Ingredients & Culture
It is sometimes used to sweeten such things as umeshu but has little place in Japanese cuisine. hadakamugi ~j: t.!. iP u ~- ~~ naked barley, a variety of Hordeum vulgare. A species of barley particularly grown in westem Japan. The grains closely resemble those of wheat. hage ~j: f·f See kawahagi. hajikami ~j: C iPJ:i.. X. See shoga. 48 • JAPANESE- ENGLISH HAKUSAI hakko tJ: -:::> 2:. mM fermentation. The making of such products as sake, shiokara, and natto involves a process of fermentation. hakobe, hakobera tJ: 2:.
One is raw gluten (namafu). A dough is made from strong flour (high-gluten flour) and water, and the starch is washed away by kneading under water. The resulting sticky substance is almost completely protein. Usually glutinous rice flour or some other flour is incorporated and coloring as desired. It is then steamed. Namafu is made into all sorts of decorative shapes and has an important place in shojin ryori, being used in clear soups and nimono. The other fu is yakifu, for which namafu is grilled or dried in a wide variety of shapes and sizes.
This liquid is thickened with kuzu and set in a square shape. Served with wasabi, it can be highly recommended. Sesame tofu has an important place in all schools of Buddhist vegetarianism, such as shojin ryori and fucha ryori. - i L i:3 "tJ3Jff±l_ sesame salt. Sesame and salt are slightly or well ground and combined into a condiment for use at table. Any kind of parched sesame may be used. It has a particularly important place in macrobiotics, no doubt because brown rice is scarcely edible without some salt at least.