A Taste of Culture

Japanese Culinary Arts programs 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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Kakashi Guarding the Fields

Farmers around the world deploy “scarecrows” to guard their crops from undesirable flying, crawling, and burrowing creatures. Japan’s kakashi 案山子 scarecrows that stand guard over rice fields tend to be more whimsical than frightening figures. Above, rice fields in...

OBON: Summer Holidays

Rooted in Buddhist tradition and practice, Obon is the time when spirits of the departed are believed to return to this world for a short, annual visit. It is not a morbid occasion but rather a pleasant and respectful way for younger generations to stay connected to...

Tomatoes in Japan

Originating in Mesoamerica about 7,000 years ago, tomatoes arrived in Japan early in the Edo period (1603-1868) having traveled the globe and being domesticated along the way.  The first tomato plants in Japan were considered an ornamental -- they were not cultivated...

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 Amazon

Buy Kansha on Amazon

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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