What's What in Japanese Restaurants: A Guide to Ordering Eating and Enjoying - Couverture souple

Satterwhite, Robb

Couverture souple

ISBN 10 : 4770020864 ISBN 13 : 9784770020864

Editeur : Kodansha International Ltd, 1996

Synopsis

The cities and towns of Japan abound with delightful relatively inexpensive restaurants. Most of them specialize, choosing to focus on one type of food and do it well. They explore variations of flavor and ingredients and frequently offer seasonal dishes. But how do you know what to order? How can you make sense of the jumbled menu in your hands? What if you miss out on a true delicacy? What's What in Japanese Restaurants supplies the answers to these questions and many more, while at the same time providing a fascinating look at Japanese culture through a gustatory lens. Longtime food writer and enthusiast Robb Satterwhite delves into the intricacies of Japanese victuals, restaurant etiquette, and regional food variations. He explores culinary history and furnishes precise sample menus in Japanese and English that allow anyone to decipher, order, and fully enjoy a wholesome Japanese meal. There are over two dozen types of Japanese cuisine from sushi and yakitori to traditiona1 temple fare and tofu cookery. The nuances and pleasures of Japanese food can be endlessly fascinating-if you know how and what to order. For food lovers and diners alike, What's What in Japanese Restaurants is the perfect introduction to authentic Japanese cooking.

A propos du livre

Présentation de l'éditeur

In this completely revised edition of a long-time favorite, Robb Satterwhite offers readers an insider’s tour of the vibrant and constantly-changing contemporary restaurant scene in Japan. Sure, just about everyone knows and loves sushi, but there’s so much more to the cuisine; and with the help of this easy-to-use guide, diners everywhere can learn to appreciate the Japanese restaurant experience in all its variety -- and enjoy it with confidence.
This third edition of What’s What in Japanese Restaurants includes many favorite features, completely updated, such as an explanation of different kinds of restaurants, how to read menus (with examples), phrases for ordering, and a glossary and food vocabulary. Many new features have been added as well: an overview of the changing restaurant scene; sections on fish, Japanese beef, and premium pork brands; expanded sections on different types of restaurants and kinds of foods; and Japanese beverages including sake and shochu. Satterwhite also explains various cooking styles and ingredients, and offers insights into culinary traditions, history, and the finer points of food preparation. He even has a section on drinking customs and etiquette.
Robb Satterwhite has lived in Tokyo for many years and eaten at thousands of restaurants, doing research for his hugely popular web- and mobile-based site, Bento.com. Incorporating this extensive research and the author’s deep knowledge of Japanese culture and cuisine, What’s What in Japanese Restaurants will be an entertaining and invaluable resource for travelers, foodies, and restaurant- goers, both in Japan and at home.

Présentation de l'éditeur

This is a revised version of the long-selling Kodansha International title, updated in many places to include all the new areas of interest in Japanese food. It is designed to help those travelling to Japan, as well to help the many visitors to Japanese restaurants worldwide who would like more knowledge about the restaurants, the menus and the ordering process in the Japanese language. The purpose of this book is to act as both a translator and a tour guide to the world of Japanese food, explaining not only what to order but also how to order it. By referring to the sample menus, restaurant goers can immediately read and understand most Japanese menus, even if they can't speak a word of Japanese. This book, however, also introduces the many interesting specialty cuisines of Japan, explaining the different cooking styles and ingredients used. It offers insights into culinary customs and history, as well as some of the finer points of food preparation. It also includes an extensive phrase section that can be used in restaurants, and a special glossary filled with food terms and their corresponding Japanese characters, making this a comprehensive reference source as well as an easy-to-use introductory guide.

Détails de l'édition

• Éditeur: Kodansha International Ltd
• Date d'édition: 1996
• Langue: anglais
• ISBN 10: 4770020864
• ISBN 13: 9784770020864
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 180
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible