Zemi Circle
Webinars with Elizabeth Andoh
WEBINAR DATE & TIME (please confirm for your location)
Japan Sat, May 23rd 10:00 am – 11:30 am
US East Coast Fri, May 22nd 9:00 pm – 10:30 pm
US West Coast Fri, May 22nd 6:00 pm – 7:30 pm
Thinking in Menus: The Japanese Way
In this 90-minute live webinar, Elizabeth Andoh, one of the foremost English-language authorities on Japanese food and culture, shares the underlying logic of Japanese menu planning: how to compose a meal that feels complete, seasonal, and intentionally balanced… while conserving personal energy and maximizing food and fuel resources.
What’s Included
- Lecture A short presentation by Elizabeth Andoh
- Q&A Questions asked in the chat during the presentation will be addressed
- Group exercises Hands-on small group exercises via Zoom breakout rooms. These breakout groups will provide a chance to practice with fellow participants and get real-time feedback.
- Recording Replay of the presentation will be available for 14 days after the event. Access details will be sent via email after the event
¥5,000
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!!
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.
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!