Books and Media

with Elizabeth Andoh, award-winning author


Washoku: Recipes from the Japanese Home Kitchen

Washoku is an integrated approach to achieving nutritional balance and aesthetic harmony at table; both a culinary philosophy and a set of practical guidelines for preparing food. This full-color cookbook features more than 140 recipes for the classics of the Japanese home kitchen and includes a guide to the Japanese pantry - an array of herbs and spices, shelf-stable dried land and sea vegetables, numerous varieties of miso, tōfu, noodles and other essential ingredients - all illustrated in full-color photographs.

WASHOKU won the 2005 Jane Grigson Award for academic excellence. One of Andoh's previous cookbooks, An Ocean of Flavor, won the IACP cookbook award in 1988.

Buy the book.

  • Hardcover: 328 pages
  • Publisher: Ten Speed Press (October 1, 2005)

Autographed Bookplate (peel-and-stick labels, colored to blend with the burnt orange end papers of WASHOKU) available. If you would like an autographed bookplate, send your request to:   In the subject line write: WASHOKU bookplate. In the text of the message include your full name and complete postal address AS IT SHOULD APPEAR ON THE ENVELOPE used to mail you the bookplate. Include the country and any zip codes.

Kansha: Celebrating Japan's Vegan and Vegetarian Traditions

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.

Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.

Buy the book.

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press; 1st Edition edition (October 19, 2010)

Autographed Bookplate (peel-and-stick labels, colored to blend with the pale green end papers of KANSHA) are available. If you would like an autographed bookplate, send your request to:   In the subject line write: KANSHA bookplate. In the text of the message include your full name and complete postal address AS IT SHOULD APPEAR ON THE ENVELOPE used to mail you the bookplate. Include the country and any zip codes.

Kibo "Brimming with Hope"

This cookbook is a heartfelt and fascinating tribute to the food, traditions, and courage of the people of Japan’s Tohoku region before and after the devastation of the earthquake and tsunami of March 11, 2011. It features traditional recipes such as Miso-Seared Scallops, Pinched-Noodle Soup with Pork, Salmon-Stuffed Kelp Rolls, and basics like rice, stocks, and sauces, along with sake pairings and essays on Japan in recovery from journalists and food writers.

Featured on CNN Travel 


  • Print Length: 165 pages
  • Publisher: Ten Speed Press (February 28, 2012)
An Ocean of Flavor

Published July 1988.

"Andoh, an authority on Japanese cuisine and culture, turns to food from the sea in this inviting new collection featuring a wide range of dishes. Andoh uses authentic Japanese techniques and seasonings, but her clear instructions and sensible adaptations make these unusual dishes accessible to any American home cook. The recipe notes describe the Japanese use and presentation of each dish; a 'Pantry' section demystifies the special ingredients; informative sidebars offer helpful preparation tips. Highly recommended."

-- JS
Copyright 1988 Reed Business Information, Inc.

Available for subscription purchase at CKBK

An American Taste of Japan

Andoh's second cookbook broadens her standing as America's chief interpreter of Japanese cuisine. [...] Now, she has moved on to excellent recipes that preserve the Japanese cooking style while mixing in Western flavors. For example, there's tomato and shiso bisque, wasabi mayonnaise for the potato salad and pear ice cream made with a splash of plum wine. Andoh's respect for classic Japanese dishes keeps the collection from being another nouvelle mishmash. 

--Aaron Priest, Publishers Weekly

  • Hardcover: 334 pages
  • Publisher: Morrow; 1st edition (1985)

Available for subscription purchase at CKBK

At Home with Japanese Cooking

Americans who are unfamiliar with the advantages and intricacies of high-protein, low-cholesterol Japanese cuisine are shepherded through techniques, equipment, ingredients, and, of course, dozens of imaginative recipes.

  • Hardcover: 254 pages
  • Publisher: Knopf; 1st edition (November 12, 1980)

Available for subscription purchase at CKBK


Videos (Webinar)

International Association of Culinary Professionals (IACP) special interest section webinar with Elizabeth Andoh (May, 2021) Japan's Kitchen Wisdom: Washoku.


Culinary Institute of America (Greystone campus, 2011) taped this interview with Elizabeth Andoh on basic washoku guidelines. Andoh was a speaker at CIA's Worlds of Flavor Conference that year.

Andoh also appears in this video on Essential Ingredients of the Japanese Kitchen

Radio and Podcasts

Japan Eats!

Episode 208: Shojin Ryori, Japanese Vegan Vegetarian Dishes November 2, 2020

Episode 200: Domburi, a Japanese Food as Comforting as Ramen August 3, 2020

Episode 180: Unique Kitchen Tools of Japan January 13, 2020

Episode 156: Food Defines an Era: Reflecting Japanese Food Trends during the Heisei Period. May 13, 2019.

A Taste of the Past

Episode 329:  Eat With Your Eyes: “Moritsuké” Japanese Arrangement of Food on the Plate.  May 23, 2019.

Meat and Three

Episode 46: The Transformative Power of Food Literature. An interview with four Hall of Fame writers: Michael Pollan, Temple Grandin, Elizabeth Andoh, and Jessica B. Harris.

Japan Eats, A Taste of the Past, and Meat and Three are produced by Heritage Radio, a part of National Pubic Radio in America. 

Here are all of Elizabeth's episodes dating back to 2012.

Elizabeth Andoh has been releasing books on Japanese cuisine since the ’80s, but her finest work is
Washoku, a 2005 tome on Japanese home cooking. I love the book. My Japanese grandmother lived in our apartment building on the floor below us while I was growing up, and was a good Japanese home cook. Flipping through the pages of Washoku always brings me back to her living room, where she’d eat while watching Japanese soap operas, the smell of soy sauce, smoky dashi, and vinegar in the air.

If all you know of Japanese cuisine is sushi, ramen, and teriyaki, there’s no better way to discover the kinds of things Japanese people really eat at home than this book.

J. Kenji Lopez-Alt

Serious Eats

We cook from the heart (kokoro) and express our feelings with our dishes. In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world.

Nobu Matsuhisa

Restaurateur and author

Andoh is at once lyrical and meticulous, taking the reader effortlessly from the profundities of Japanese philosophy to practical and novel culinary techiques…

Rachel Laudan

Food historian and author of Cuisine & Empire

Elizabeth Andoh’s groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share.

Grace Young

Author, The Breath of a Wok

“It’s great to open up a cookbook and absorb all the years and effort that an author puts into the publication. If you’re into Japanese, vegan, or vegetarian cooking, Elizabeth Andoh’s Kansha  should be in your collection. She writes with humor and utmost care because she wants you to understand and appreciate Japanese food traditions. The recipe collection is full of insights that she accumulated during her decades in Japan. Kansha captures the culinary distinctions and artful aspects of Japanese cuisine. The food tastes good too!”

Andrea Nguyen

Author, Teacher & Consultant, Viet World Kitchen