Kibo ( Book

Map
What’s in a Name?
Introduction

TASTING TRADITION: RECIPES AND CULINARY TALES FROM THE TOHUKU 

Onigiri Story
Pressed Rice “Sandwiches” (Onigiri)  
The Language of Food 
Salmon Rice Topped with Red Caviar (Harako Meshi)
Fried Tōfu and Mountain Vegetable Pilaf (Michinoku Kokeshi Bentō)  
Creative Kokeshi
Kinkon-Zuké
Ordinary Miso Soup (Teiban no Miso Shiru)  
Sea Vegetables
Pinched Noodle Soup with Pork (Hittsumi-Jiru)
Scaling Up for a Small Crowd
Home, Hearth, and Hot Pots
Oysters-on-the-Riverbank Hot Pot (Kaki no Doté Nabé)
Good to the Last Drop: Ojiya
Celebration Hot Pot (Tsuyuji, Kozuyu, Zaku Zaku-Jiru)
Straw-Wrapped, Brine-Simmered Tōfu (Tsuto Tōfu)
Rice Straw (Wara)
Banana Leaves and Corn Husks
Fish Sausage Patties (Sasa Kamaboko)
Fish Sausages
Miso-Seared Scallops (Hotaté no Miso Yaki)
Squid Jerky and Carrot Strips (Ika Ninjin)
An Americanized Taste of the Tohoku
A Vegan Taste of the Tohoku
Chrysanthemum and Enoki Mushroom Salad (Kiku-Bana to Énokidaké no Nihai-zu)
Squash Blossom and Enoki Mushroom Salad
Chrysanthemums (Kiku)
Walnut-Miso Stuffed Shiso Leaves (Shiso Maki)
Salmon-Stuffed Kelp Rolls (Shaké no Kobu Maki)
Variation on a Theme: Kelp-Alone Scrolls (Mini Kobu Maki) 
Foxy Rolls (Kitsuné Maki)  
Osechi (A Feast for the New Year)
Persimmons Stuffed with Fall Fruits in Pine Nut Tōfu Sauce (Matsu no Mi Shira Aé, Kaki Utsuwa)
Rice Taffy Dumplings with Crushed Édamamé (Zunda Mochi)
Measuring Rice Flour
 
A Guide to the Kibō Kitchen
Menu Planning and Vegan/Vegetarian Options
About Rice
About Stocks
About Sauces
Special Ingredients
Special Techniques
Special Tools
About Saké
The Language of Saké, a Mini-guide by Yukari Sakamoto

MOVING FORWARD: JAPAN IN RECOVERY

Nuclear Diaspora by Jane Kitagawa
Brimming with Hope by Hiroko Sasaki
 
A Note About Language
The Cast of Kibō Characters
Colleagues, Cohorts, Collaborators, and Contributors
About the Author