Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku [Kindle Edition]

Elizabeth Andoh (Author)

Book Description

  This cookbook is a heartfelt and fascinating tribute to the food, traditions, and courage of the people of Japan’s Tohoku region before and after the devastation of the earthquake and tsunami of March 11, 2011. It features traditional recipes such as Miso-Seared Scallops, Pinched-Noodle Soup with Pork, Salmon-Stuffed Kelp Rolls, and basics like rice, stocks, and sauces, along with sake pairings and essays on Japan in recovery from journalists and food writers.
 
 Kibō was written by Japanese culinary authority Elizabeth Andoh, who was in her Tokyo kitchen when the Great Eastern-Japan Earthquake struck. Over the following months she witnessed the strength of the people of the Tohoku region—one of the largest miso- and sake-producing areas in Japan—as they struggled with the effects of the resulting tsunami and nuclear accident. She was inspired to write Kibō (meaning “brimming with hope”) to not only tell the story of the food of the Tohoku region but also to document the experiences of its people, both before and after the disaster. This lushly photographed original eBook will honor the region and its rich culture on the first anniversary of the earthquake, with a portion of the proceeds going to Japanese recovery efforts.

Product Details

• File Size: 2515 KB
• Print Length: 162 pages
• Publisher: Ten Speed Press (February 28, 2012)
• Sold by: Random House Digital, Inc.
• Language: English
• ASIN: B005X0JHOC
• Text-to-Speech: Enabled
• X-Ray: Not Enabled
• Lending: Not Enabled
• Amazon Best Sellers Rank: #154,358 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • #14 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Japanese
  • #39 in Kindle Store > Kindle eBooks > Nonfiction > Travel > Asia > Japan
  • #81 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Japanese

Most Helpful Customer Reviews

6 of 6 people found the following review helpful

5.0 out of 5 stars Great recipes for local dishes from the Tohoku region March 30, 2012

By Yukari Sakamoto

Format:Kindle Edition

My mother is from the Tohoku region so I grew up eating some of the recipes in this Ebook. The idea for this book came after the triple catastrophe (earthquake, tsunami, and nuclear meltdown) of 3/11. Elizabeth helps to document some of the local foods from the three prefectures in Japan most affected by 3/11; Fukushima, Miyagi, and Iwate.

The recipes include rice dishes as simple as rice "sandwiches" to rice with salmon and ikura. Several side dishes such as a simmered dish of squid jerky and carrots and walnut-miso stuffed shiso leaves. There are hot pot or hearty soup dishes like a miso and oyster hot pot and even dessert of zunda (edamame) with rice taffy. What I love more than anything is Elizabeth's attention to detail. Even if you are not familiar with cooking Japanese food Elizabeth's easy-to-follow directions guide you through each step.

Some of the recipes are already staples in our home, including the salmon and ikura rice, the mountain vegetable rice, and the miso-seared scallops. Others are new to us and we have enjoyed trying these new dishes.

My only disappointment is that this book is not in print. I don't own an electronic reader so can only read this on my laptop. I like to dog-ear my cookbooks and write notes on the pages as I cook dishes.

Best of all, a portion of the proceeds from the sales of this Ebook are going to help with the recovery efforts.

2 of 2 people found the following review helpful

5.0 out of 5 stars a beautiful tribute to the people and culture of Tohoku March 31, 2012

By H. Kawakami

Format:Kindle Edition

Elizabeth Andoh has again produced a marvelously detailed, well explained, and beautiful book that this time focuses on the Tohoku region, the area devastated by last year's triple disasters of earthquake, tsunami and nuclear accident on March 11th. Elizabeth is a long time resident of Japan and an expert on Japanese cuisine. She is an award winning cookbook author of beautiful volumes, Washoku and Kansha, but this is her first ebook. She experienced the earthquake in her kitchen in Tokyo and felt she must do something to give back to her adopted country. Amazing that she could get this ebook ready in time for the first anniversary of the disasters. She and the publisher (Ten Speed) are contributing half of all profits to assist the recovery of Tohoku. You can read more about the details in the book. This book is for anyone who is interested in Japan as you will learn a lot about an off-the-beaten track part of Japan. Even if you don't plan to cook the dishes, you will enjoy learning about traditional dishes, the people of this region and how they are coping now. If you thought you wanted to do something to help but didn't know how, this is the answer. Then tell your friends.

3.0 out of 5 stars very japanese ingredients... March 12, 2013

By long tall cool one

Format:Kindle Edition|Amazon Verified Purchase

this book is for people who can/will get the not-so-common ingredients this book requires. Many recipes call for rice. But, not just any rice. You have to buy special glutinous rice. Any other won't do. Many recipes are like this. Ingredients like kombu, katsuo bushi, which are seaweed and dried tuna flakes. If you don't want to get this exotic, this isn't for you.

More About the Author

I was born and raised in America though Japan has been my home for more than four decades. As you can see from my photo, I am not ethnically Japanese.

My formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo. In 1972 I began my own culinary arts program, A Taste of Culture, that combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. My programs are conducted in Tokyo, Japan and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan's culture through its food.

I publish an electronic newsletter about 6 times a year. Each issue includes a short essay/story focused on some aspect of Japan's food culture. Each edition of the newsletter includes links to photo-illustrated recipes related to the chosen theme. Recipes can be downloaded and printed out, making it easy for subscribers to take into the kitchen when they cook. A Taste of Culture's newsletters are free-of-charge, though permission-based. To subscribe, fill out the form on the home page of TASTEOFCULTURE dot com.