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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries-such as Akebia for Akebi, sea cucumber for Namako, plum for Ume-can be inadequate, misleading, or just plain wrong....
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