Ms. Elizabeth Andoh recently launched two new websites to provide online-culinary classroom; http://www.washokucooking.com and http://www.kanshacooking.com/ companioned with her two cooking books, "WASHOKU: Recipies from the Japanese Home Kitchen"(washoku / 和食, Japanese dishes) and her newest work just published "KANSHA: Celebrating Japan's vegan and Vegetablian traditions"(Kansha/感謝, in Japanese, a word representing appreciation, especially to nature's bounty).
On these websites, picking up some dishes from her two publishing (with the page number) every five or six weeks, she will post cooking "WORKSHOP" in PDF format with images and information. For both sites, additional information can be found to learn concepts related Japanese traditional food and deeply to know more about Japanese food culture, ingredients or preparation tools. These informaiton and workshops must be valuable for those who are keen to learn Japanese food and cooking culture at profound level.
Ms. Elizabeth Andoh, raised in America, is based in Japan and has provided A Taste of Culture culinary arts programmes "in English" since 1970's. She also works as author and journalist for numerous cooking books, magazines and newspaper articles including New York Times Travel Section.
Related website:
Related links, Elizabeth Andoh's pubishing works:
To purchase WASHOKU: Recipies from the Japanese Home Kitchen from amazon.com,
To purchase KANSHA: Celebrating Japan's vegan and Vegetablian traditions (newly published on 19 October 2010), please click here.
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