"This book is for anyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. 'A Dictionary of Japanese Food' will prove an invaluable refrence source. Definitions in standard dictionaries - 'akebia' for 'akebi', 'sea cucumber' for 'namako', 'plum' for 'ume' - can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food. Eache entry in Japanese-English section includes the Japanese term in Roman script ; the term in kana or kanji or both ; a Latin name where appropriate ; an English definition ; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation."--Publisher