Hungry to learn more about Japan?
A TASTE OF CULTURE culinary arts program combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. Programs are conducted in Tokyo, Japan, and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan's culture through its food. Instruction, by Elizabeth Andoh, is in English.
A Taste of Culture programs 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 can recreate authentic Japanese cuisine for themselves, no matter where in the world they may be.
Online Culinary Classes
Japan's traditional food culture wisdom balances flavors, colors, and preparation methods... sources ingredients from land and sea.
Kansha means appreciation. Demonstrating kansha in the kitchen and at table means using food fully while conserving energy, and preserving and sustaining our natural resources.
Kibo is a culinary tribute to Japan’s Tohoku. Recipes and stories to comfort and to share... It is a way for people around the world to support Japan’s recovery and renewal.
Click here for information about, and an application for additional Intensive Workshops
A TASTE OF CULTURE publishes an electronic newsletter about 6 times a year with short essay-stories that focus on some aspect of Japan's food culture. Typically, newsletters include links to photo-illustrated recipes from the online culinary classrooms of Washoku, Kansha and Kibo. Recipes can be downloaded and printed out, making it easy to take into your own kitchen when you cook.
A Taste of Culture's newsletters are free-of-charge, though permission-based. We NEVER SHARE our list with third parties. However, on occasion, announcements related to Elizabeth Andoh's activities (publications, programs and events at A Taste of Culture and in the USA) are sent to those on our newsletter list.