A Dictionary of Japanese Food: Ingredients and Culture

Not so much a dictionary as an encyclopedia, as Japanese food terms are not only defined in English, but also copiously annotated and explained, making this book a good overall introduction to the Japanese cuisine. That quality is enhanced by the 17 appendices which focus on important elements of Japanese cuisine, from explanations how sake is made, or miso, to articles on umami and sushi. Of course it is sometimes difficult to find exact English equivalents for certain specific vegetables or fishes found in Japan, but the author always provides the scientific Latin names as well. A necessary source book for anyone seriously interested in Japanese cuisine.

This is an ok book. It's difficult to translate names of food, so this book helps me. But I found some miner errors. I don't recommend it for Japanese learners because it teaches you some wrong Japanese words. For native-Japanese speakers, it can be helpful when you need to explain Japanese dishes in English.