About A Taste of Culture
Born, raised and educated in America, Elizabeth Andoh has made Japan her home for more than half a century. A graduate of the University of Michigan (Ann Arbor), Andoh’s formal culinary training was taken at the YANAGIHARA School of Classical Japanese Cuisine (Tokyo).
Andoh is the author of six books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor (Morrow, 1988) and Washoku (Ten Speed, 2005). She was Gourmet’s Japan correspondent for more than three decades and was a regular contributor to the New York Times travel section for many years.
Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo, Japan.
At the end of February, 2020, all programs were suspended in accordance with the Japanese government’s directives to contain further spread of the corona virus. Since the start of the pandemic the situation in Japan has flucuated — with temporary improvement some restrictions have been eased (and a few programs delivered), with increasing severity of the situation, restrictions have been re-instated. Tourism from outside Japan remains restricted.
At long last the caseloads have diminished and special restrictive “emergency” measures aimed at reducing the spread of Covid have been relaxed. Accordingly, A Taste of Culture will resume in-person programs on a limited basis. Details available on the Programs page .
For those residing outside Japan I will continue to put my teaching energy into the posts at KITCHEN CULTURE and the Kitchen Culture COOKING CLUB. Find out more by clicking on the logo below. Hope to see you there.
A Taste of Culture
Located in a residential corner of Tokyo’s Setagaya Ward about 30 minutes from bustling mid-town Shibuya (10 minutes from Futako Tamagawa, on the Tama River), A Taste of Culture’s facility can seat up to 12 people on chairs at (two) tables, and up to 8 people on zabuton cushions around low tables in two adjacent tatami-matted rooms. The kitchen, pantry, dining area and these tatami rooms are open and contiguous to provide a spacious L-shaped area. Shoes are removed at the genkan entry, and in the winter, heated wooden floors and a kotatsu table in the tatami-matted room provide additional warmth to standard room heating. During the summer, room air-conditioning provides a comfortable environment.
The kitchen is fully equipped to teach small groups how to prepare home-style washoku meals using a combination of classic (and rather old-fashioned) tools and modern equipment; the pantry is stocked with traditional foodstuffs.
When clear skies prevail, a view of Mt. Fuji is framed in the dining room’s picture window.