Jack Halpern is the CEO of the CJK Dictionary Institute in Japan, which specializes in the compilation of CJK (Chinese, Japanese, and Korean) and Arabic lexical databases and is one of the world’s prime sources of CJK dictionaries. A lexicographer by profession, Halpern spent sixteen years compiling the New Japanese-English Character Dictionary published in the U.S. by NTC/McGraw-Hill in 1994. As a research fellow at Showa Women’s University in Tokyo, he was the editor-in-chief of several kanji dictionaries for learners, which have become standard reference works. Halpern has published over twenty books, including The Kodansha Kanji Learner’s Dictionary: Revised and Expanded and The Kodansha Kanji Dictionary as well as numerous articles. He has given over 600 public lectures on Japanese language and culture, and presented several dozen papers at international conferences. Jack Halpern has lived in Japan for over 30 years. He was born in Germany and lived in six countries including France, Brazil, and the U.S. An avid polyglot, he has studied fifteen languages (fluent in ten). - See more at: http://www.kodanshausa.com/books/9781568364087/#sthash.OqcK8Jan.dpuf
RECIPES TO BEAT THE HEAT AND MAKE THE SUMMER COOL AND EASY!
Our two new, delightful cookbooks -- THE VEGETABLE SUSHI COOKBOOK by Izumi Shoji and NEW TASTES IN GREEN TEA by Mutsuko Tokunaga -- are filled with ideas for dishes and drinks that will appeal in the summer sizzle.
In THE VEGETABLE SUSHI COOKBOOK, the author explains why vegetable sushi is perfect hot weather food:
҉ Fresh summer vegetables are in abundance so home cooks can create an infinite variety of dishes.
҉ Vegetables don’t spoil quickly in the heat like fish and meat do.
҉ Vegetable sushi is great for picnic baskets, bento boxes, and everyday brown-bag lunches.
From Zucchini with Miso Gunkan-maki (p. 25), Steamed Bell Pepper Nigiri-zushi (p. 27), and Fresh Tomato Gunkan-maki (p. 29) to Pickled Cucumber Temari-zushi (p. 73) and Steamed Mixed Vegetable Chirashi-zushi (p. 91), Izumi’s recipes and enthusiasm for vegetable sushi will inspire you to eat light and enjoy every bite.
NEW TASTES IN GREEN TEA presents surprising ways to use what the author calls this “green treasure.” In addition to providing fascinating information about the history and culture of green tea, Mutsuko serves up a variety of refreshing treats. Chill with her Iced Matcha au Lait (p. 44), Matcha Yogurt Sour
(p. 44), and Sencha with Vodka and Lime (p. 39). Or nibble on Matcha Noodle Salad (p. 81) and Matcha Cream Cheese Chicory Boats (p. 88). And finish the meal with Matcha Ice Cream (p. 104) or Fruit Bavarois (p. 112). Healthy. . . colorful. . . and delicious!
Find out more about all our wonderful cookbooks: http://www.kodanshausa.com/categories/cooking/