In researching and writing KIBŌ, my goal was to enable a global readership to make Tohoku fare in their own kitchens, regardless of each reader's level of culinary skill or previous experience preparing Japanese food. To help me, I recruited dozens of volunteers (for a complete list, see page 125 of KIBŌ). My "culinary advisory council" was an enthusiastic group:
geographically diverse (mostly living outside Japan,
both northern and southern hemisphere), demographically diverse (all
genders, many nationalities), and occupationally diverse (business, student & academia,
medicine, culinary industry, farming & fishing etc.). I asked them to test recipes and provide me with feedback. I wanted to know: could they make unfamiliar dishes following my written directions? Did they find the food appealing? Could they find unusual ingredients? If not, what substitutes did they suggest?
This Cohorts & Collaborators page gives me an opportunity to highlight the valuable contributions made by my volunteers. Below, I share with you the work of several dedicated Advisory Council members.