A Note About the Author

Elizabeth Andoh was raised in New York and graduated from the University of Michigan. In 1966 she went to Japan to study Japanese, and later attended the Yanagihara School of Classical Japanese Cooking for six years. It was there that she became inspired to offer classes to other Westerners living in Japan. She has written a series of articles on Japanese cooking for Gourmet magazine. Elizabeth Andoh married into a traditional Japanese family and after more than thirteen years of living in Japan, she has recently returned with her husband and young daughter to America.