 |
|
Japanese cuisines
The food gallery
Eating in Tokyo
|
What's What in Japanese Restaurants
What's What in Japanese Restaurants, by Robb Satterwhite, is an
informative and entertaining introduction to Japanese cuisine.
Online ordering information is at the bottom of this page. Here's
what the reviews had to say:
Reviews
- "If you enjoy Japanese food, here's a suggestion you'll thank me for:
go out and buy this little book....It is practical, authentic and complete
-- and my copy is quickly going to be well-thumbed."
- Jack Cartier, Tokyo Journal
-
"Wonderfully handy....Plenty of pictures, how-to's on pronouncing, a
food vocabulary and much more in the valuable What's What in Japanese
Restaurants."
-
Bob Lape, WCBS Radio (New York)
-
"The real joy...is the careful history and description of the various
dishes, toppings and accompaniments....If only I had had What's What in
Japanese Restaurants with me on my Japan travels, I might have better
survived the suggestions of my hosts."
-
Shelby Hodge, The Houston Post
-
"What's What in Japanese Restaurants is an encyclopedia of
terms on Japanese cuisine and other related subjects. It aims to guide
the reader on the various specialty dishes in Japan and gives an overview
of the culinary customs and history of various parts of the
country....What will probably endear the author to his readers is that
he takes pains to explain everything related to his subject thoroughly."
-
Maria Linda F. Hanihara, Japan Times
-
"This extremely helpful guide ... offers a comprehensive approach
to the language of Japanese dining. Satterwhite explains how to find
restaurants and tells what food specialties they serve, incorporating
sample menus for each type. Satterwhite also discusses cooking styles
and eating customs -- even how to avoid hangovers!"
- Susan M. Reisser, Washington Post
Table of Contents
- Introduction
- A Guide to Japanese Pronunciation
- PART I: ABOUT JAPANESE RESTAURANTS
- The Art of Japanese Cooking
- Restaurant Customs
- Phrases for Ordering in Japanese
- Recognizing Specialty Restaurants
- Reading Numbers and Basic Vocabulary Terms
- Using the Sample Menus
- PART II: SPECIALTY RESTAURANTS AND THEIR MENUS
- Sushi
- Unagi (Eel)
- Fugu (Blowfish)
- Tempura
- Soba and Udon (Buckwheat and Thick White Noodles)
- Tonkatsu (Pork Cutlets)
- Kushiage (Skewered Foods)
- Yakitori (Grilled Chicken)
- Kamameshi (Rice Dishes)
- Nabemono (Quick-Cooked Stews)
- Sukiyaki and Shabu-shabu (Beef Hotpot Dishes)
- Oden (Fish-Cake Stews)
- Okonomiyaki (Japanese Savory Pancakes)
- Teppanyaki (Grilled Steaks)
- Izakaya (Pubs)
- Robatayaki (Japanese Barbecue)
- Regional Specialties
- Nihon-Ryori (General Japanese Cuisine)
- Yakiniku (Korean Barbecue)
- Ramen and Chinese Food
- Other Specialty Restaurants
- Japanese Desserts
- Coffee Shops
- Boxed Lunches and Food Delivery
- Drinking in Japan
- Japanese Food Vocabulary and Glossary
Ordering the book
What's What can be found in most Japanese bookstores in the U.S.
and Europe, and in English-language bookstores in Japan.
What's What in Japanese Restaurants
Robb Satterwhite
published
by Kodansha International. Paperback, 180pp.
LCC 87-82865 ISBN 4-7700-2086-4
Y1200 (Japan); $9.95 (US).
Distributed in the United States by Kodansha America, Inc., 114 Fifth
Avenue, New York, NY 10011, and in the United Kingdom and continental
Europe by Kodansha Europe, Ltd., 95 Aldwych, London WC2BG 4JF.
|
