More Than A Meal
Taste of Culture
Most would agree that one of the best ways to experience any culture is via its cuisine, and this is especially true of Japan, one of the most culinarily unique countries in the world. When visiting the capital Tokyo, there are myriad options when it comes to eating out, from three Michelin-starred fine diners such as Narisawa, to the most humble, hole-in-the-wall ramen, tonkatsu and tempura joints. But to truly lift the donsu curtain on this exciting and mysterious fare, along with its unusual ingredients and precise techniques, why not enroll in a Taste of Culture cooking class with American-born, long-time Tokyo resident and Japanese cookbook author Elizabeth Andoh.
Focusing on home-style washoku dishes and traditional cooking methods, Andoh’s small-group classes illuminate and meld old-fashioned and modern equipment, ingredients, menu planning, preparation techniques and food presentation. Classes can range in length from a couple of hours to several days and cover a rotating syllabus of subjects including the ever-popular miso flavour, ōbento lunch boxes, seafood, Osechi-ryōri (New Year foods), vegan cooking and even private market tours hosted by Food Sake Tokyo author Yukari Sakamoto. And the best part? Getting to eat your creations in the adjoining traditional tatami room that overlooks Mt. Fuji. It doesn’t get more authentic than that!