On my departure from Okayama, Kawaguchi-san handed me an out-of-date book she had published in 1993, before she became a Zen nun. It took a bit of time to delve into the book, but what I found was dishes and food that excited me beyond anything else I had come across in my travels. And the creative bonus was that the “recipes” in the book were merely lists of ingredients, with no proportions or amounts, and a loose method for creating the dish. Often, when revamping old recipes, it is a challenge to stray from the original, but in this instance, the list was like having a bunch of ingredients on my counter from which I could make a delicious meal. I tried to channel Kawaguchi-san as I wrote the recipes, while also making a dish that was tasty, bright, and approachable.