A Taste of Culture

Japanese Culinary Arts with Elizabeth Andoh

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Taste of Culture offers two group program options in our Tokyo kitchen: Hands-On Cooking Workshop, and Tasting-Demo Lunch.
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Kitchen Culture

Symbolic Pine

Because pine trees are hardy evergreens, they are a symbol of longevity and resilience in Japanese culture. As such they are a key motif used at New Year’s. Various foods are configured to evoke the image of pine needles (matsuba 松葉 ) and pine cones (matsukasa 松笠 )....
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Katsura Muki, gossamer thin peels

Daikon radish is peeled into long, seemingly impossibly thin ribbons in a cut known as katsura muki. The skill needed to produce these peels is the most basic requirement in any Japanese professional kitchen. It typically takes months (if not years) of daily practice...
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Tsutsumu… wrapping, enveloping

Written with calligraphy for “bath” (furo 風呂) and “spread out” (shiki 敷) the word is rather curious for a piece of cloth. It seems the origins hark back to the Muromachi Period (1336-1573 AD) when Daimyo lords would spread out a cloth in which to wrap their clothing...
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Kitchen PROJECTS

PROJECT MISO SOUP

In most Japanese households, miso soup is served every day – breakfast, lunch or dinner.

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PROJECT SALMON

Salmon can be skillet-seared, steamed, broiled, grilled, braised, smoked, poached and fried. 

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40 Years of Food Writing

Since 1980, Elizabeth Andoh’s cookbooks have offered more than recipes; they touch on all aspects of Japanese food culture. Award-winning WASHOKU covers the fundamentals of the Japanese kitchen; KANSHA explores the vegan and vegetarian traditions.

Buy Washoku on The Japanese Pantry website

Buy Kansha on The Japanese Pantry website

Hungry to learn more about Japan?

A TASTE OF CULTURE culinary arts program combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. In-person programs are conducted in Tokyo, Japan, and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan’s culture through its food. Instruction, by ELIZABETH ANDOH, is in English. A variety of online learning options are available for those unable to be in Tokyo.

A Taste of Culture programs empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional and classic cooking methods, equipment, ingredients, menu planning and food presentation. By focusing on essential foodstuffs and procedures, program participants can recreate authentic Japanese cuisine for themselves, no matter where in the world they may be.

Can't come to Tokyo? Learn online!

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