Japanese culinary authority Elizabeth Andoh introduces a selection of Tohoku’s dishes from KIBŌ: Brimming with Hope (A Ten Speed Ebook, 2012). While the Tohoku region recovers from the devastation of the Great East Japan Tsunami and Earthquake, we celebrate the region’s rich culinary culture, integrating it with Japan’s indigenous food culture. KIBŌ is a tribute to the food, traditions and courage of the people of Japan’s Tohoku region and features traditional recipes along with sake pairings. Following the lecture portion of the program, a tasting reception provides an opportunity to sample Tohoku specialties paired with regional sake.
Ume Onigiri (rice imported from Iwate prefecture)
Jyunsai with Iburigakko (water shield with pickled daikon. Recipe from Akita prefecture; provided by Donguri restaurant)
Shisomaki (miso wrapped in a shiso leaf. Recipe from Miyagi prefecture; provided by Ronin Bar and Grill)
Sake: 4 different kinds from Tohoku, provided by Nishimoto Trading Co., LTD.
Urakasumi (Miyagi prefecture)
Hatsumago (Yamagata prefecture)
Naraman (Fukushima prefecture)
Tatsumigura (Fukushima prefecture)