The Cast of Kibō Characters
Colleagues, Cohorts, Collaborators, and Contributors
Kibō is a collaborative work. I have been—and continue to be—the grateful recipient of advice, expertise, and assistance from a widely talented support group. I thank each and every one of the people listed below for their steadfast efforts. Oséwa ni narimasu (I am in your debt). Indeed, I could never have done this without your individual and collective talents!
AT TEN SPEED PRESS AND RANDOM HOUSE:
EDITORIAL:
Aaron Wehner, publisher & VP
Jenny Wapner, senior cookbook editor
Lisa Westmoreland, editor
Andrea Chesman, freelance copyeditor
PRODUCTION, INCLUDING EBOOK PRODUCTION TEAM IN NEW YORK AND PHOTO SHOOT:
Toni Tajima, art director
Christina Caruccio, assistant production manager, eBook team
Aya Brackett, photographer
Karen Shinto, food stylist
Sheng Chen, photographer’s assistant
Marcia Flannery, (home) studio location
Catherine White, ceramicist
Tru Saké, product
PUBLICITY:
Patricia Kelly, VP marketing and publicity
Michele Crim, marketing director
Kristin Casemore, publicity director
AT THE THE LISA EKUS GROUP, LLC
Lisa Ekus, literary agent
Sean Kimball, operations and literary associate
GUEST CONTRIBUTORS:
Yukari Sakamoto, saké adviser
Jane Kitagawa, essay contributor
Hiroko Sasaki, essay contributor
KIBOCOOKING.COM WEBSITE DEVELOPMENT:
Amy Hamilton Lane
Kristen McQuillin
My Kibō team is large: an Advisory Council of dozens of volunteer recipe testers recruited through my newsletter and a smaller group that I have dubbed my Inner Circle who helped me vet and resolve a host of problems that arose along the way—taming wildcard recipes that stubbornly refused to yield consistent results, managing daunting administrative tasks (distributing, tracking, and collating assignments made to globally scattered council members), and affably acting as sounding board as I agonized, revised, and endlessly tweaked away. Thank you for staying the rough course with me.
INNER CIRCLE:
Holly Kawakami
Jane Kitagawa
Yukari Sakamoto
Hiroko Sasaki
Leanne Valenti
Rebecca Womack
ADVISORY COUNCIL:
Daniella Allam
Kate Archdeacon
Haydee Arimura
Caryl Berenato
Lisa Buchwalter
Yoshie Burkart
Andrew Campelli
Janice Cha
Kylie Clark
Mary Deirdre Donovan
Andree Duggan
Eli Erickson
Bálint Gergely
Hannah Goldberg
Julie Helmi
Stephanie Henry
Tom and Gail Jolley
Megumi Ellen Kanada
Noriko Kawakami-Rutan
Jason King
Pat Kinney
Yoshiko Kuriyama-Imagawa
Ian Laidlaw
Robyn Laing
Catherine Lambrecht
Marjorie Lasky
Patricia Lee
Sunhee Lee
Vickie and Jessica Lee
Hanah Linton
Jocelyn Lofstrom
Dan Macey
Leila Marachli-Rivé
Norina Masaki-Joyce
Natalia Morrison
Heather Madeira Ni
David Niergarth
Nicole Oandasan
Abbie Palmer
Lesley Pettigrew
Francis Ryl Pindoy
Forest Purnell
Chrissie Reilly
Montserrat Diez Rubio
Rebecca Safley
Joshua Evan Schlachet
Sheila Schroeder
Julia Shanahan
Karen Shinto
Kenichi Shoji
Riki Shore
Beverly Sing
Susan Fuller Slack
Lay Geok Thng
Susan Tokairin
Annette Tomei
Erika Tsugawa
Alina Turner
Kathleen Volkmann
Catherine White
Tessa Williams
Laura Worthen
Julian Wu
A special note of thanks goes to Morrison Foerster, especially Michael A. Doherty (Partner, New York), Eric N. Roose (Partner, Tokyo), Michael H. Shikuma (Of Counsel, Tokyo), and Takeo Mizutani (Japanese Zeirishi [registered tax specialist], Tokyo) for patiently, professionally guiding me through the process of understanding, and then implementing, a charitable giving program.
Finally, no list of acknowledgments would be complete without including those who have provided me over the years with instruction and inspiration:
THE ANDOH FAMILY:
Atsunori, dear partner (husband) of forty-three years and unswerving supporter
Rena, our multitalented daughter, who can count fine cooking among her many accomplishments
Kiyoko, my mother-in-law and kitchen idol (deceased)
Teruko, Nobuko (Okashita), and Yohko (Yokoi), my sisters-in-law who generously share their culinary wisdom
THE YANAGIHARA FAMILY:
Master Toshio, my first teacher and mentor (deceased)
Master Kazunari and his wife, Noriko
Young Master Naoyuki
THE SAXE FAMILY:
Caroline, my mother (deceased), whose love of learning started me on a lifelong journey of discovery
David, my (nearly ninety-nine-year-old) father with whom I chat, briefly, every day—a comforting routine for us both
About the Author
ELIZABETH ANDOH was born in New York, but has made Japan her home for more than four decades. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh is the author of five books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku. She was Gourmet’s Japan correspondent for more than thirty years and was a regular contributor to the New York Times travel section for many years. Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo and Osaka.
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More Japanese recipes and traditions from Elizabeth Andoh
WASHOKU
Recipes from the Japanese Home Kitchen
9½ x 9½ inches, 328 pages, full color
$40.00 hardcover (Can $49.99), $19.99 eBook
ISBN: 978-1-58008-519-9
eBook ISBN: 978-0-307-81355-8
2006 IACP Award Winner
“We cook from the heart (kokoro) and express our feelings with our dishes. In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world.”
—Nobu Matsuhisa, author, Nobu Now
Available from Ten Speed Press wherever books are sold.
www.tenspeed.com
KANSHA
Celebrating Japan’s Vegan and Vegetarian Traditions
9½ x 9½ inches, 304 pages, full color
$35.00 hardcover (Can $40.00), $18.99 eBook
ISBN: 978-1-58008-955-5
eBook ISBN: 978-1-60774-396-5
Library Journal, starred review
“Kansha is a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizab
eth Andoh writes with authority and an infectious love of Japan and its culinary traditions.”
—Fuchsia Dunlop, author, Shark’s Fin and Sichuan Pepper
Available from Ten Speed Press wherever books are sold.
www.tenspeed.com
Kibo ( Brimming With Hope ): Recipes and Stories From Japan's Tohoku Page 11
