The Illustrated Dictionary of Japanese Food

The Illustrated Dictionary of Japanese Food by Richard Hosking is far more than a culinary reference: it is a cultural immersion. Hosking, who has lived in Japan for over 25 years, approaches his subject with deep reverence, exploring not merely what Japanese people eat, but the philosophy, tradition, and aesthetics woven into every meal.

The foreword, contributed by food writer and longtime collaborator Debra Samuels of “The Boston Globe” — herself a former resident of Japan — sets an inviting tone, offering thoughtful reflection on Hosking’s distinctive methodology and his ability to bridge cultures through food.

As a home cook and student of diverse cultures, what drew me to this book is its embrace of the cultural context surrounding food. Beyond the Japanese-to-English definitions one would expect from a dictionary, Hosking dedicates the appendices to sharing critical components of Japanese cuisine. Readers discover how miso and sake are made, as well as the Japanese concept of “eating with your eyes” – a guiding principle of a people’s culinary tradition. Seasonal colors, ceremonial plating, and communal ritual are inseparable from the meal itself.

This book is a great addition for any home cook or cultural traveler’s library. The glossy, full-color volume is a visual delight, its careful design a fitting tribute to a cuisine celebrated for its beauty as much as its umami.