Programs

English language culinary arts programs in Tokyo, Japan

The CORONA VIRUS pandemic continues to plague the world.  Sudden spikes in the number of new infections in many parts of Japan, including Tokyo, prompted the government to institute special measures. The current restrictions and guidelines aimed at reducing the spread of Covid are in place through mid-May. Hoping that by June a small group can safely, comfortably gather in my Tokyo kitchen I have scheduled a 2-Session TSUKÉMONO Workshop for Friday evening JUNE 11 and all-day Saturday JUNE 12.

Those already resident in Japan who are interested in participating in the Workshop please reserve your place by completing the application below. Only 4 places are available and they will be assigned in the order of application. Details of the program offering can be found HERE .

For those residing outside Japan I will continue to put my teaching energy into the posts at KITCHEN CULTURE and the TSUDOI Project. Hope to see you there.

Elizabeth Andoh
April 16, 2021

2-Session TSUKÉMONO Workshop 2021

Friday (evening), June 
11
Saturday, June 12

Learn basic pickling methods: brining, sweet vinegar-curing, using saké kasu, miso, and komé nuka-immersion with seasonal produce.

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

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.

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
Hanami Bento – flower-viewing picnic lunch
Summer Survival: Cold Noodles
Osechi: A Taste of the Japanese New Year

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 Toyosu fish market, depachika, and supermarkets.

To find out more, visit her site foodsaketokyo.com.

Follow her on Twitter @YukariSakamoto.