The Food Column: Japan's tragedy inspired cookbook on cuisine from Tohoku region

March 8, 2012 8:31 am
  • "Kibo" by Elizabeth Andoh includes recipes for Tohuko favorites.
    "Kibo" by Elizabeth Andoh includes recipes for Tohuko favorites.
  • Rice Taffy Dumplings with Crushed Edamame from "Kibo" by Elizabeth Andoh.
    Rice Taffy Dumplings with Crushed Edamame from "Kibo" by Elizabeth Andoh.
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Fifty percent of the profits will benefit GlobalGiving's Japan projects ( The e-cookbook is available through online booksellers such as and

Whiskey goes public

Wigle Whiskey in the Strip District has received its license to sell on-site, so the shop will be open to the public starting tomorrow. [See Feb. 2 PG story.]

Eric Meyer reports the distillery will be open from 4:30 to 7 p.m. weekdays, and noon to 5 p.m. on Saturdays and Sundays for samplings and sales. For more information, including on tours and monthly cocktail classes (there's one April 16), see or read our story from Feb. 2.

Food & wine sales

Now through March 19: Orders are being taken for Temple Sinai Brotherhood's Passover Wine Sale. Order by March 19; wines can be picked up March 25 at the Oakland temple (or delivered to some areas for an extra charge). Wines range from $4.95 to $22.95 per bottle. To order, go to

Tomorrow through April 6: Pierogie sale, noon to 6 p.m. Fridays at St. Pius X Byzantine Catholic Church, Carrick. Potato, sauerkraut, cabbage or cottage cheese filling. For advance orders or information: 412-881-8344.

March 19 and following: Artist Series Wine Event, Capital Grille, Downtown. Buy a limited-allocation wine with an original artwork label and the restaurant will donate $25 per bottle to Share Our Strength. While supplies last.


March 18: American Culinary Federation Awards Dinner and Chef William Foust Scholarship Auction, 5:30 p.m. at Providence Point, Scott. Should be a swanky meal, given that it's being prepared for more than 100 area chefs. $80 per person. Reservations required: 412-402-9778.

March 20: Six in the City Dinner Series, 7:30 p.m. at Casbah, Shadyside. Five-course dinner with wine or spirits. $110 per person; a portion benefits the Greater Pittsburgh Community Food Bank. (click "special events").

Rice Taffy Dumplings with Crushed Edamame (Zunda Mochi)

PG tested

I have shortened the recipe; complete instructions for this dessert-like dish, including how to store it if you're not serving it right away, are included in the cookbook. No amount of pulsing would turn our edamame "smooth" as the recipe says it should be, but it tasted good regardless.

  • 1/4 cup sugar
  • 8 ounces flash-frozen edamame in the pod

For sugar syrup: Heat sugar and 2 tablespoons water in a small saucepan, stirring to dissolve. Continue to cook over medium heat, stirring, for 1 minute, or until the mixture becomes transparent and the bubbles become a bit foamy. Set aside.

Rebecca Sodergren:
First Published 2012-03-07 23:45:39

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