Washoku: Recipes from the Japanese Home Kitchen

By Elizabeth Andoh

Original Publisher
Ten Speed Press
Date of publication
2005
ISBN
1580085199

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Recommended by

Sarah Hodge

Food writer and cookbook reviewer

I am fortunate enough to take regular classes with Andoh-san at her “Taste of Culture” cooking program in Tokyo. Her “Washoku” and companion volume “Kansha” are absolute must-haves into understanding the foundations of classical Japanese cuisine (washoku), which was declared an Intangible Cultural Heritage by UNESCO in 2013. “Washoku” focuses on the guiding principles and key ingredients of washoku (including meat and seafood dishes), while “Kansha” is entirely vegan and based upon Buddhist temple cuisine (which in turn has influenced washoku and kaiseki (Japanese haute cuisine). This is as close to Japan as you can get without hopping on a plane; itadakimasu!

Robyn Metcalfe

Founder and Director, Food+City

While on a trip to Japan, I had the good fortune of attending a cooking class in the home of Ms. Andoh. She is intensely dedicated to the fine details and practices of Japanese cuisine and patiently guides you through what would seem an endless process of learning rituals and the art of japanese eating.

Merry White

Food anthropologist

Superlative and comes with the sense you are in her kitchen. Eminently trustworthy and exceedingly savory.

Akiko Katayama

Food Writer & Radio Host/Producer