An illustrated dictionary of Japanese cuisine, by Roger Ortuño Flamerich
The love affair between local Barcelona foodies and Japanese cuisine continues apace. Now there’s a new book that fans of the food culture from the ‘land of the rising sun’ will find useful compiled by Roger Ortuño Flamerich, publicist specialising in digital marketing and gastronomy. He is also fascinated by all things Japanese, and these two passions come together with ‘OISHII. An illustrated dictionary of Japanese gastronomy.’ The creative force behind the highly successful ComerJapones.com publishes a dictionary that compiles and explains more than 2000 terms related to Japanese cuisine, illustrated with 360 colour images. Published by Satori Ediciones, the book looks at everything from indigenous ingredients to culinary techniques, cooking utensils and curious anecdotes, uncovering the ins and outs of Japanese cuisine.
What is the difference between tempura and a dozen more Japanese frying techniques? How to distinguish between a nigiri and thirty other types of sushi? Besides mochi, what are the other Japanese desserts like such as nerikiri, suama or unryū? What are the tea ceremony utensils called? How many types of sake exist? From the author of the renowned blog ComerJapones.com comes OISHII.
OISHII. Illustrated dictionary of Japanese gastronomy, a book published by Satori Ediciones that compiles and understandably explains more than 2000 terms related to Japanese cuisine with 360 color images: ingredients, culinary techniques, utensils and curious anecdotes, also contributing its Japanese spelling in kanji as in kana.
"This pioneering publication stands as a brilliant beacon that will illuminate fans and professionals of Japanese cuisine, as well as Japanese language scholars."
Naohito Watanabe, Consul General of Japan in Barcelona
Portrait of Roger Ortuño by Marc Sánchez