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, Michigan) and the International Christian University intensive language-training program (Mitaka, Japan), Elizabeth’s formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo). Elizabeth is a member of the IACP (International Association of Culinary Professionals) and the prestigious Japan Food Journalists association. She often represents and facilitates for her Japanese colleagues in the global arena. Elizabeth has served on several Japanese government and industry committees. In 2008, The Japanese Kankocho (Ministry of Tourism) named Elizabeth Yokoso Taishi (an honorary “Ambassador”) for her role in promoting culinary tourism to Japan.
Elizabeth is the author of many books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor (Morrow, 1988) and Washoku (Ten Speed, 2005). Elizabeth was Gourmet's Japan correspondent for more than three decades and a regular contributor to the New York Times travel section for many years. Elizabeth lectures internationally on Japanese food and culture. She directs A Taste of Culture, a culinary arts program based in Tokyo that combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food.
Elizabeth publishes an electronic newsletter 6 times a year. Each issue includes a short essay-story focused on some aspect of Japan's food culture and links to her website www.TASTEofCULTURE.com where photo-illustrated recipes related to the chosen theme can be downloaded. More than 5,000 food and Japan enthusiasts subscribe to A Taste of Culture's newsletters. Thousands of highly engaged followers view, and share with others, what Andoh posts several times a week to her Facebook page.