ProgramsEnglish language culinary arts programs in Tokyo, Japan
At the end of February, 2020, all in-person 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 fluctuated — 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. For those already resident in Japan, I am offering a 2-session Tsukemono Workshop in June; details below. Note that strict protocols are in place to prevent the spread of Covid. They apply to all those who will participate, regardless of vaccination status.
Regardless of where you reside, I hope you will continue to pursue your interest in Japan and its food culture at KITCHEN CULTURE and the coordinated kitchen projects at Kitchen Culture COOKING CLUB. A new home-learning platform was launched in December of 2021: LESSONS.
May 1, 2022
Private & Custom Programs
Because of the global pandemic, in-person programs at A Taste of Culture had been temporarily suspended. Programs resume with the Two-Session TSUKÉMONO Workshop (JUNE 17 & 18, 2022)
If you wish to request a private program, please click on the “Private Programs” box below to fill in a request form. A Taste of Culture will follow-up by e-mail correspondence.
I hope I will have the pleasure of cooking with you (and your friends, family or colleagues) in my Tokyo kitchen in the not too distant future.
(Photo: © Jethro TAN taken during program)
Elizabeth’s detailed recipes and kitchen notes (reference sheets) in themed sets enable you to learn at your own pace in your own kitchen. Each lesson is abundantly illustrated with full-color photography. More focused than a cookbook, these LESSONS come from Elizabeth Andoh’s lifetime of experience teaching Japanese cooking.
Kitchen Culture Cooking Club
You don’t need to be Japanese, or live in Japan, to enjoy and benefit from Japan’s kitchen wisdom. The Kitchen Culture Cooking Club encourages and supports all those who want to explore and practice washoku and kansha in their own kitchens.
The day we spent cooking with Elizabeth brought Japanese culture to life for us in ways only sharing time in the kitchen can do. When we arrived, Elizabeth and her gracious husband Atsunori, welcomed us into their home…the perfect place to learn more about traditional Japanese cooking. We tasted, compared, cooked and learned about Japanese ingredients all against a backdrop of gaining new understanding of the philosophy of balance and harmony that underpins the Japanese meal. Nature, local seasonal ingredients, presentation and, of course, taste all combine to create Washoku in Elizabeth’s kitchen. One word to describe the entire experience: Oishii!!
P.S. After class, go to the market with Elizabeth. Not only is it great fun, it provides another way to learn about Japanese culture and food. We wish we brought another suitcase just to bring home all the Japanese goodies Elizabeth showed us while walking up and down the aisles with her at the market.
A Taste of Culture
It seems anyone who has flown over a country in daylight can be a food writer/expert these days. Elizabeth Andoh is the real deal. I have lived and traveled in Japan extensively for nearly 30 years, but it was Elizabeth, with her encyclopedic knowledge of Japanese cuisine, faithfulness to Washoku practices, and attention to detail, that made all the cultural puzzle pieces fit together for me. She has the unique ability to explain Japanese cuisine and culture in English in a way a Japanese person would. Expertise like hers is rare and a treasure.
During our many visits to Japan, I took several cooking classes (in Tokyo and Kyoto), both with Japanese home cooks and professional chefs. But finally I planned a special trip with the main purpose to be able to participate in one of Andoh-sensei’s “Intensive 3-day Workshops” and luckily found what I had been looking for all these years: excellent preparation as well as exceptional course material, intensive but highly structured content, learning not only the “what” but also the “why”, a “taste of (Japanese) culture” in its literal sense and in her home, access to a wealth of information even after the workshop, and so much more. Therefore, I was more than happy to come back with my son for a “private class + market tour” as well as for her excellent “tsukémono” workshop – we are forever grateful for the great experience and hospitality. A real “highlight” worth at least one special trip!
Program Catalog (taught in recent years)
Japanese menus reflect the seasons and classes at A Taste of Culture do likewise. Here is a taste of some of the programs taught in recent years. Click through the links for more details.