[Delve into Japanese Culture@ I-House]
The Heart of Washoku: Creating a Seasonal Sensibility

This event now concluded. Report available here.

 

 

  • Lecturer: Elizabeth Andoh (Director of A Taste of Culture/ Culinary Journalist)
  • Date: Tuesday, February 23, 2016, 7:00-8:45 pm
  • Venue: Kabayama-Matsumoto Room, International House of Japan
  • Language: English (without Japanese interpretation) kisako_logo
  • Admission: 2,000 yen (1,500 yen for IHJ members and students; Free for guests staying at I-House on February 22 or 23) Please pay in cash at the reception.
  • Seating: 80 (reservations required)
  • No food served.
I-House and KISAKO Intercultural Institute are offering English sessions on Japanese culture which can lead to new awareness both for non-Japanese and Japanese. For the next session we have invited Elizabeth Andoh to talk about the world of washoku. Registered as a UNESCO intangible cultural heritage, Japanese cuisine is enjoying a worldwide boom. Would you like to learn about a seasonal sensibility and cultural background seen through ingredients, colors, and tastes of washoku in order to enjoy it more? Taking Hina Matsuri (the Doll Festival) on March 3 as an example, Ms. Andoh will also talk about the relations between washoku and Japanese traditions and seasonal rituals.
Message from Ms. Andoh is here：
www.kisakoevents.com/2015-2016-program/session-2-february-2016

Report

Elizabeth Andoh

Photo: Elizabeth Andoh
(C) Robin Scanlon

Born, raised and educated in America, Ms.Andoh has made Japan her home for nearly 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.
Website: www.tasteofculture.com