Programs

English language culinary arts programs in Tokyo, Japan

Setsubun Sushi-Rolling Workshop

February 1, 2020 (Saturday)

From 10:30 am to 2:30 pm

Learn to make plump, Good Fortune (sushi) Rolls called éhōmaki. On Setsubun, these rolls are gobbled, unsliced, while facing the “auspicious direction” (eihō) chosen for that year. Good fortune in 2020 will come from the West South-West.

3 Day Intensive Workshop

February 17, 18, & 20, 2020

A Taste of Culture’s 3-Day Intensive is a fast-paced, in-depth, hands-on program with emphasis on experiential learning and skill-building: mastering basic cutting and cooking techniques, and acquiring a comfortable acquaintance with a wide range of (classic Japanese) foodstuffs.

HANAMI (FLOWER-VIEWING) BENTŌ

March 14, 2020 (Saturday)

From 10:30 am to 2:30 pm

Buds typically appear on bare cherry tree branches toward the end of March, unfurling to full splendor by early April. Sakura last for only a few days before their fragile petals scatter.

Wanting to make the most of life’s brief-but-beautiful moments, everyone spreads out mats beneath the flowering branches to eat and drink together. Join in the hanami fun… Make your own flower-viewing obentō !!!

LEARN basic BENTŌ skills:

  • Shape rice by hand, and with various tools/gadgets
  • Master rolled omelet-making

FISH FISH

March 28, 2020 (Saturday)

From 10:30 am to 2:30 pm

You’ve been told that eating mackerel and other omega-3 rich fish is good for you. But you probably don’t prepare them at home (or even order them when eating out). Now is your chance to learn how to prepare mackerel in two succulent ways:

  • Stewed in Ginger-Laced Miso
  • Marinated in Kōji (fermented rice paste) and Broiled

3 Day Intensive Workshop

June 15, 16, & 18, 2020

A Taste of Culture’s 3-Day Intensive is a fast-paced, in-depth, hands-on program with emphasis on experiential learning and skill-building: mastering basic cutting and cooking techniques, and acquiring a comfortable acquaintance with a wide range of (classic Japanese) foodstuffs.

Private & Custom Programs

Don’t see what you want? Custom, private programs are available by request.  If you wish to book a customized program, please click through for details.

I look forward to hearing from you and hope I will have the pleasure of cooking with you (and your friends, family or colleagues) in my Tokyo kitchen. 

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.

CLS and RKN (Chicago)

Praise for
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. 

Martha Leche (USA)

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!

Fred Schneidereit (Germany)

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.

Tsukémono – Japanese pickling
Summer Survival: Cold Noodles
Osechi: A Taste of the Japanese New Year

 

Can't come to Tokyo? Learn online!

Private Market Tours with Yukari SAKAMOTO

 Chef, sommelier, shochu advisor and Food Sake Tokyo author, Yukari Sakamoto offers a variety of market tour options including Tsukiji Market, depachika, and supermarkets.

Want to know more? Visit her site, foodsaketokyo.com