Articles & Columns
by Elizabeth Andoh
The Japan Times
Bi-Monthly food column, Washoku Essentials (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
- Chirashi-zushi: The go-to dish for any holiday bash
- Brush up on your bento basics
- Tsukudani: Simmer your way to rice’s best friend
- Harnessing togi-jiru, Japanese cuisine’s secret weapon
- The Ichimatsu motif: Cooking for Flavor and Fortune
- Demon-Ousting Beans for Setsubun
- Springtime Sawara: teriyaki glaze
- Gobō: Kimpira
- Amazake Aisu
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