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What's What in Japanese Restaurants
A Guide to Ordering, Eating, and Enjoying
Robb Satterwhite
Paperback 184 pages
110 x 182mm 160g
ISBN : 978-4-7700-2086-4 / 4-7700-2086-4
Publish : 31 May, 1996
Price : $11.95 |
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[ About the Book ]
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 traditional 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.
[29 b/w photos, index, glossary]
Reviews
"Wonderfully handy ... Plenty of pictures, how-to's, food vocabulary, and much more."
—WCBS Radio, New York
"The real joy ... is the careful history and description of the various dishes, toppings, and accompaniments ... If only I had What's What in Japanese Restaurants with me on my Japan travels."
—Shelby Hodge, The Houston Post
"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!"
—Washington Post
About the author
ROBB SATTERWHITE was born in Manhattan, and became adept at using chopsticks at an early age. After graduating from Columbia University, he dined out in various parts of Manhattan and, between meals, worked for the Modern Language Association. He currently lives in Tokyo, where he works in advertising and maintains the Tokyo Food Page on the World Wide Web. He can often be seen in restaurants around Tokyo sampling unusual and savory dishes.
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