Born, raised and educated in America, ELIZABETH ANDOH has made Japan her home for half a century. A graduate of the University of Michigan (Ann Arbor), her formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo). She directs A Taste of Culture, a Tokyo-based culinary arts program.
A leading English-language authority on Japanese culinary culture, Ms. Andoh is the author of six books including Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005), winner of the Jane Grigson award for academic excellence in food writing. Ms. Andoh is a member of the JFJ (Japan Food Journalists association); she was Gourmet magazine’s Japan correspondent for more than 30 years and regularly contributed to the New York Times travel section for many years. Thousands of food and Japan-enthusiasts subscribe to her electronic newsletter; highly engaged followers on Face Book view and share with others what she posts there.
Ms. Andoh has served on several Japanese government and industry committees. In 2008, The Japanese Ministry of Tourism named her Visit Japan Taishi (Ambassador) for her role in promoting culinary tourism to Japan.
Japanese Culinary Arts Program with Elizabeth Andoh