2-Day Intensive WorkshopEnglish language culinary arts programs in Tokyo, Japan
2-Day INTENSIVE Workshop with Elizabeth ANDOH
Class size limited to 4 participants to provide the most effective learning environment.
October & November
Autumnal Glory theme
celebrating the flavors of the season
Each day from 10:30 am – 4:30 pm in A Taste of Culture’s Tokyo Kitchen
A Taste of Culture’s 2-Day Intensive Workshop 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. Our lunches on both days are nutritiously balanced and aesthetically satisfying meals.
After preparing and partaking of lunch on the first day we return to the kitchen to conduct a comparative tasting of key pantry items such as kombu, miso, vinegar, and soy sauce. We also begin preparations for several dishes to be finished and consumed on Day Two.
The after-lunch session on the final day is spent looking through Elizabeth Andoh’s extensive reference library, following up on participants’ questions and special interests. Time permitting, we may prepare additional dishes. Time is also set aside to assist those who need help with captioning images they took during the program.
The 2-day intensive program provides participants with a unique opportunity to delve deeply into Japan’s culinary culture. While our curriculum explores the thinking behind kitchen practices, the emphasis is 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.
Attention is paid to applying washoku guidelines when menu planning: balancing color, flavor, and preparation methods.
Workshop participants will gain experience in several styles of food presentation: filling segmented bentō boxes; organizing and orchestrating small plates on a tray ichijū sansai style.
Depending upon the needs and requests of participants, menus can be vegan (plant-based foods exclusively), vegetarian (vegetables + eggs) or include fish, poultry and some meat.
Tuition ¥55,000 per person.
WASHOKU, literally “the harmony of food,” is a way of thinking about what we eat and how it nourishes us. The word describes both a culinary philosophy and the simple, nutritionally balanced food prepared in that spirit. In preparing our food we practice KANSHA – appreciation. Mindful of nature’s bounty, and the resourceful, hard-working people who help bring that abundance to table enables us to create handsome, wholesome meals that avoid waste, conserve energy, and preserve and sustain our natural resources
Instruction at A Taste of Culture is in English. A Taste of Culture’s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional/classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to re-create authentic Japanese cuisine no matter where in the world they may be.
A Taste of Culture does not offer instruction in the preparation of raw-fish dishes. The topic of selecting and handling a variety of fish to be consumed raw, is a subject that I believe is beyond the scope of any short program I could deliver.
Please note that 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 designated 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).
Please see our Cancellation Policy and other FAQs.