Author Elizabeth Andoh and publisher Ten Speed Press are both donating 50 percent of their respective profits from the book to GlobalGiving’s Japan earthquake and tsunami relief and recovery efforts. These efforts support the work of Japanese non-profit organizations in the Tohoku region. Ms. Andoh and Ten Speed Press have designated their contributions be used to Sponsor Fellows for Tohoku and Japan’s Recovery. This project, launched and managed by Entrepreneurial Training for Innovative Communities (ETIC) has a dual goal: creating jobs in the area devastated by the disaster and developing a new generation of business leaders in Japan. To learn more about the Fellows Project, click here.

 

 

What is KIBŌ?

It is HOPE… fused with, and fueled by, resolve.
Dogged determination.

It is the mood and mindset of Japan
as it struggles to rebuild in the aftermath of disaster.

 

It is a BOOK… a culinary tribute to Japan’s Tohoku. Recipes and stories. To comfort, and to share...

It is a way for people around the world to support Japan’s recovery and renewal…

 

 

Taste of the Tohoku

I hope you will enjoy learning about the food and culture of Japan's Tohoku region. Every post to the TASTE of the TOHOKU page will include a recipe that you can download and take into your kitchen. This post is about

ozōni
お雑煮

Eating ozōni, literally the "honored, simmered, miscellany" is a cherished culinary tradition throughout Japan early in the new year. Although it is a nationally shared culinary tradition, recipes vary enormously from region to region. Even within the Tohoku, many styles are enjoyed.