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
ages, both
genders, many nationalities), and occupationally diverse (business, student & academia,
law,
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.
Hannah Goldberg


I was drawn to KIBO because I wanted to do
something useful in the wake of the March 11 disaster. The book allowed
me to use my particular skill-set (as a chef and a writer) to help in a way
that felt really intuitive. What better way for people around the world to
relate to the people of Tohoku than through their food? So much of cooking is about compassion, and I feel it
every time I recreate a recipe from KIBO.
Montse (Monteserrat Diez Rubio)


Montreal, CANADA
Eric Erickson
I really enjoyed the fresh édamamé flavor (I crushed my beans in a suribachi, not a food processor) and the chewy dumpling texture. I found that adding a touch of acidity suited my palate. And I played with the presentation... stacking my édamamé on top of the dumplings.

Part of my attraction to this project and to Japanese food is to experience the more authentic taste of Japan. During the time my husband and I lived near Tokyo, Elizabeth Andoh’s cooking courses enriched our experience of Japanese culture and food. When the disaster struck, and Elizabeth wanted volunteers to test recipes for a cookbook devoted to helping the Tohoku region, I begged to be a part of something hopeful. At a recent dinner party, I featured the food and saké of Tohoku. The food is enhanced by being shared.

Virginia, USA
Jocelyn Lofstrom
