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Customized Programs & Short Intensive Study Programs
Independent Travelers
often request a cooking class or market tour to suit their itinerary; some travelers have a special interest in other aspects of Japanese culture such as ceramic arts or gardening. Whenever possible, these interests are considered when planning the customized program. Fees are billed on a group basis; guidelines and other details provided to those who include the following information with their request:- size of your group (maximum 6 participants)
- dates and time of day
- location (Tokyo or Osaka)
Tour operators
often request programs coordinated to the itinerary planned for their client groups. Tour operators with groups larger than six may request tasting-style sessions. Fees are billed on a group basis; guidelines and other details provided to those who include the following information with their request:- size of your group (maximum 6 participants for tours and classes, 16 for tasting sessions)
- dates and time of day
- location (Tokyo or Osaka)
Foodservice & Hospitality Professionals
visiting Japan on R&D assignments or exploring business opportunities with Japan often request specialized market tours, tasting sessions, or a combined tour-and-tasting curriculum-itinerary. Fees are billed on a group basis; guidelines and other details provided to those who include the following information with their request:- size of your group (maximum 12 participants)
- thematic focus (for example: confections, condiments, prepared foods...supermarkets, food halls, specialty shops)
- dates and time of day
- location (Tokyo or Osaka)
Short Intensive Study Programs
In addition to the customized programs listed above, A Taste of Culture offers an intensive course of culinary study; scroll down this page for course details. Fees are billed on a group basis; guidelines and additional information provided to those who include the following information with their request:
- size of your group (maximum 6 participants)
- study objectives (for example: develop restaurant or catering menu items, focus on acquiring new kitchen skills, interest in certain foods such as soy)
- previous experience with Japanese food
- previous kitchen/cooking experience
- dates and time of day
- location (Tokyo or Osaka)
Speaking Engagements and Restaurant Commentary
Elizabeth Andoh is available to present slide-illustrated talks to general-interest audiences and gatherings of professionals in the food and travel industries. In addition, Ms. Andoh can provide commentary to groups during private dining at restaurants. (Fee guidelines available upon request.)
Ms. Andoh resides in Japan, maintaining residences and teaching facilities in both Tokyo and Osaka; she travels to North America several times a year. To inquire about, and arrange for programs by Elizabeth Andoh send an e-mail message to Elizabeth Andoh
When making inquiries, please provide complete contact information for yourself. Briefly describe your organization or group, including the occasion or event at which Ms. Andoh would be speaking. Please also indicate the dates of the program you wish to schedule.
Intensive Course of Culinary Study
Special customized programs of intensive study can be developed for food service professionals (chefs, caterers, restaurateurs, food stylists and photographers, test kitchen editors and food writers etc.) or highly motivated amateurs.
The curriculum is tailored to the needs of each group and typically integrates kitchen/class time and field trips with restaurant meals. Customized workshops for groups of 1-6 people, who apply for, pay for and participate together as a single group can be arranged for by contacting Elizabeth Andoh
Each group must have a self-designated organizer. A Taste of Culture is not able to assist you in assembling or gathering participants for your group. Some organizers may choose to assume the total cost of the tour... others may split costs so that everyone assumes an equal share. Or, some other division... as organizer, you decide how to split the costs of the tour among the members of your group.
These intensive courses will not be made available for public registration at our web site. They will, however, be listed as PRIVATE programs on our web-based calendar.
SAMPLE CURRICULUM for 6-day INTENSIVE COURSE OF CULINARY STUDY:
- 3 days of kitchen work (full participation culminating in a recital menu)
- 1-3 days of (curriculum coordinated) independent travel
- 2 market tours
Most people who request intensive programs of culinary study do not reside in Japan. If you arrive in Japan from North America, you "lose" a day in travel. You typically arrive in the afternoon of the day AFTER you departed the U.S.A. Therefore, what is described as DAY ONE here is really the THIRD day of your trip. (Example: You depart America on Tuesday, September 7, arrive in Tokyo on Wednesday afternoon September 8, and begin the first day of kitchen work on Thursday, September 9.)
DAY ONE: Arrive at Taste of Culture facility 10 am. Focus on basic skills in the Japanese kitchen; create and partake of a complete meal using a wide variety of ingredients. Curriculum: menu concepts and knife skills (as relevant to the meal being prepared). Finish by 3pm.
DAY TWO: Arrive at Taste of Culture facility 10 am. Focus on specific ingredients in the Japanese kitchen (e.g. tofu, sea vegetables); create and partake of a complete meal made from those ingredients. Finish kitchen work by 2:30 pm. A market tour AFTER class, focused on the foods just studied, finishing by 5:30 pm.
DAY THREE and FOUR: Independent travel (students are NOT accompanied by an instructor or tour guide) within Japan. "Homework" is assigned in order to have students experience certain aspects of Japanese food culture. A Taste of Culture will make suggestions regarding restaurants and lodgings. However, any and all travel and dining arrangements are made by the students themselves, or through some travel agent of their choice. The cost of independent travel is NOT included in tuition.
DAY FIVE: Arrive at Taste of Culture facility 10 am. Students prepare, serve, and partake of a HAPPYOKAI (recital) menu. Finish by 3pm.
DAY SIX: Final shopping tour; equipment and non-perishables to take back home. Meet on site at 10 am, finishing by 1:30 p.m.
To improve the likelihood of finding a mutually agreeable day and time, please suggest several scheduling options.
Once a mutually agreeable day and time has been set for your program, your request becomes a reservation. A Taste of Culture will invoice you accordingly and payment must be made to complete the registration process. Instructions on making payment in either Japanese yen or US dollars will be included in your invoice.
- For payments in Japanese yen, reservations will be honored for 3 banking days from the date of invoice; reservations will be canceled if payment is not received on or before the third banking day.
- For payments in US dollars, reservations will be honored for 5 banking days from the date of invoice; reservations will be canceled if payment is not received on or before the fifth banking day.
- Upon receipt of payment, A Taste of Culture will send a confirmation notice to you with bilingual travel instructions.
Please check your schedule carefully before completing registration as A Taste of Culture does not offer refunds or make-up sessions. Should you not be able to attend a program as originally planned, you may have someone substitute for you. Please phone, fax, or e-mail your request to A Taste of Culture at least one day prior to the scheduled class meeting. When making such a request, please provide the full name and contact phone, e-mail and/or fax number of the person who will be taking your place.
A Taste of Culture's Terms & Conditions, Cancellation Policy, and Limitations on Liability is in effect for all programs. Details will be included in your invoice.