ProgramsEnglish language culinary arts programs in Tokyo, Japan
The CORONA VIRUS pandemic continues to plague the world. A sudden spike in the number of new infections in Japan prompted the government to institute special emergency measures on Friday, January 8, 2021. These were originally set to expire on March 7 but instead restrictions have been extended until March 21. Accordingly the March workshop has been postponed until April 12 & 13. The revised menu-curriculum, featuring fresh bamboo shoots, is detailed below.
Those already resident in Japan who are interested in participating in the Workshop please reserve your place by completing the application below. Only 2 places remain available and they will be assigned in the order of application. Details of the program offering can be found HERE .
March 16, 2021
2-Day INTENSIVE Workshop 2021
Monday, April 12
Tuesday, April 13
The 2-day intensive program provides participants with a unique opportunity to delve deeply into Japan’s culinary culture and rapidly gain practical experience in preparing a wide range of classic Japanese fare. This is a fast-paced, in-depth, fully hands-on program. Workshops are scheduled on consecutive days to enable us to prepare some dishes that require elapsed time to complete.
Special Covid-Prevention Measures
A Taste of Culture strictly observes all guidelines provided by Japanese authorities to reduce the risk of contagion of Covid-19. Measures include, but are not limited to: frequent hand-washing & drying with individually assigned towels, the donning of disposable gloves when requested, and the wearing of a face mask throughout the program.
All food will be individually plated; no food will be shared. All participants are asked to refrain from conversation while eating since masks need to be (briefly) removed at that time. There will be ample time for conversation, discussion and Q&A after the meal (and AFTER donning face masks again).
TSUDOI Project is a Facebook group for sharing ideas and kitchen projects related to Japan’s culinary culture.
You don’t need to be Japanese, or live in Japan, to enjoy and benefit from Japan’s kitchen wisdom. The TSUDOI Project encourages and supports all those who want to explore and practice washoku and kansha in their own kitchens.
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.
(Photo: © Jethro TAN taken during program)
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.