The First Book in the Culinary Encyclopedia of Japan Series:
After three Years of research, 550 pages have been filled to the rim with Information on more than:
700 Plants, 130 Algae, 110 Fungi, 1300 Fishes & Seafoods, 30 Insects, 50 Birds and 60 Mammals in a Chapter based Dictionary Style.
All in relation to Regionality, Seasonality, History and Culture, from the Hokkaidô Ainu down to the former Ryûkyû Kingdom in Okinawa.
This Book DOES NOT CONTAIN RECIPES OR PICTURES.
Also available as Paperback (PB)
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