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.
Details and Reservations

JAPAN’S POTATO LINGO & LORE:

In Japan today, two types of Western-style potatoes are regularly enjoyed: mékuin (May Queen) and danshaku ("Baron"). The former was developed in Great Britain at the beginning of the 20th century and made its way to Japan via America shortly thereafter. Mékuin...

TONBURI: Caviar of the Fields

The Japanese eat a number of "unusual" foods, and TONBURI (とんぶり) surely qualifies as one of them. Tonburi are the seeds of Kochia scoparia/Bassia scoparia,  also known as 箒草 hōki-gusa. Branches of the mature kochia plant are crafted into hōki brooms (yes, brooms that...

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...

2-Session Tsukemono Workshop

December 1 & 2, 2023

Learn the secrets of Japanese pickling in this live workshop
at Taste of Culture's Tokyo kitchen.

Brining, sweet vinegar-curing, saké kasu-curing, kōji-curing, miso-immersion, & komé nuka-immersion.

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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