WASHOKU - Recipes from the Japanese Home Kitchen
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Published in 2005, this IACP award-winning cookbook paved the way for much of the dialogue about Japanese cooking in America that has come since. But make no mistake, this cookbook is as relevant and inspiring today as it was when published. Author Elizabeth Andoh, who has lived in Japan for over five decades, shares her passion for Japanese cuisine (Washoku) through the lens of home cooking. The book is informative, the recipes approachable, and the Japanese cooking wisdom dispensed will make you want to make the lessons part of your washoku kitchen.
With each copy Elizabeth has included a signed bookplate.
Offering this cookbook is, in its own way, the culmination of a story that is almost 20 years in the making. Back in 2007, a younger Greg Dunmore was in Japan for his first time and took a class from Elizabeth. As he says, it changed his life and that helped cement his path as a chef with a focus on Japanese cuisine. Fast forward to 2023 when, out of the blue, Greg received an email from Elizabeth about our Rausu konbu harvest blog post. Since then Greg has visited Elizabeth again, this time cooking with her in home kitchen in Tokyo. Truth be told, he's a bit starstruck.
Some of Greg's favorite recipe from this cookbook include "Fall Fruits with Flavored Miso Sauce" (which he adapted for a topping for Sake granita at his former restaurant Nojo), "Rice Porridge with Sour Plum and Herbs" and the wonderfully-named "Impatient Pickles".
We are also excited to announce the start of Elizabeth's new blog post series Washoku Kitchen Wisdom on our site. Please click here to read the first post.
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About the author:
Born, raised and educated in America, Elizabeth Andoh has made Japan her home for more than half a century. A graduate of the University of Michigan (Ann Arbor), Andoh’s formal culinary training was taken at the YANAGIHARA School of Classical Japanese Cuisine (Tokyo).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 years. Currently, Andoh’s WASHOKU ESSENTIALS, a series focusing on the building blocks of Japanese cooking wisdom, appears in the Japan Times every other month.
Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo, Japan that offers customised cookery and tasting workshops for visitors and residents.