Articles & Columns
by Elizabeth AndohThe Japan Times
Bi-Monthly food column
Washoku Essentials (2021~)
The Japan Times is one of Tokyo’s daily English language newspapers and is well-known for its lifestyle columns.
2024
- Cherry Blossoms are just as beautiful on a plate as a branch
- Land and Sea together, bamboo shoots and wakame
- Going eel-less for Japan’s mid-summer tradition
- Japan’s Autumn Eggplant: Too delicious for your daughter-in-law
- The Winter Sweet that matches perfectly with autumn
- A brief history of osechi ryori, Japan’s edible tradition for the new year
2021
- How to make karashi-su-miso (tart miso-mustard sauce
- Approach mealtime differently with a washoku mindset
- How to make Japanese kanten fruit jelly
- When you get familiar with kanten, cooking starts to gel just right
- Recipe: Mushroom and salmon takikomi gohan (mixed rice)
- Why the land-and-sea mindset is so important for Japanese meals
- Liven your year-end spread with the ‘three friends of winter’: pine, bamboo and plum
Quarterly food column
Part One: Elizabeth’s Washoku Kitchen Wisdom
Part Two: 一物全食 ICHIMOTSU ZENSHOKU “one thing used entirely”
40th Anniversary… Top 40 Recipes
Of the more than 24,000 recipes we’ve published since 1978, these are the ones that were so memorable, so revelatory, and so delicious that we’re still making them four decades after we first tasted them.
Gingery Ground Beef
ranked # 4 out of 40.
Gourmet
May 2000 issue Simplicity And Soul by Amanda Agee.
Gourmet’s cooks learn the art of restraint and other lessons of the Japanese kitchen.
New York Times
Japan food correspondent and frequent contributor for 30 years.
Over 100 articles by and about Elizabeth Andoh