A Taste of Culture

Japanese Culinary Arts with Elizabeth Andoh

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Book a Custom Program

Taste of Culture offers custom workshops for visitors and residents who wish to learn sbout Japanese home-style cooking and prepare it for themselves.
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Kitchen Culture

Osozai Side Dishes

Modern households everywhere are challenged with balancing a desire to eat healthfully with limited time to prepare meals. In Japan, the food industry’s response has been to offer a vast assortment of prepared foods for sale through various outlets: convenience...
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Using Food Fully

Meals planned around a single ingredient prepared in many ways are referred to as tsukushi (or zukushi) 尽くし menus. The verb tsukusu means "to use, or consume, entirely." This no-waste approach is both a frugal and practical way to cook, making the most of what is...
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The Language of Learning

Although we are all born with some innate capabilities, we also must LEARN in order to survive and thrive. Different cultures manage learning differently. The Japanese language has two verbs that can be used when talking about acquiring information and experience....
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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.

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