Photo by Daisann McLane
Photo by Kristen McQuillin
Andoh is the author of six books on
Japanese cooking, including two IACP award-winners, An Ocean of Flavor (Morrow, 1988) and Washoku (Ten Speed, 2005).
She was Gourmet's Japan correspondent
for more than three decades and was a regular contributor to the New York Times travel section for many
Andoh lectures internationally on Japanese food and culture and directs
A Taste of Culture, a culinary program based in Tokyo, Japan.
About A Taste of Culture
Photo by Bonnie Corwin
Located in a residential corner of Tokyo's Setagaya Ward about 30 minutes from bustling mid-town Shibuya (10 minutes from Futako Tamagawa, on the Tama River), A Taste of Culture's facility can seat up to 12 people on chairs at (two) tables, and up to 8 people on zabuton cushions around low tables in two adjacent tatami-matted rooms. The kitchen, pantry, dining area and these tatami rooms are open and contiguous to provide a spacious L-shaped area. Shoes are removed at the genkan entry, and in the winter, heated wooden floors and a kotatsu table in the tatami-matted room provide additional warmth to standard room heating. During the summer, room air-conditioning provides a comfortable environment.
The kitchen is fully equipped to teach small groups how to prepare home-style washoku meals using a combination of classic (and rather old-fashioned) tools and modern equipment; the pantry is stocked with traditional foodstuffs.
When clear skies prevail, a view of Mt. Fuji is framed in the dining room's picture window.