Join Milk Street Cooking School on a culinary journey of discovery to Japan’s northeastern provinces, the Tohoku. Japanese food authority Elizabeth Andoh will be our kitchen guide as we make three of the region’s most distinctive dishes:
Salmon Rice Topped with Red Caviar (Harako Meshi)
Shiso Leaves Stuffed with Walnut-Miso (Shiso Maki)
About Elizabeth Andoh
Born, raised and educated in America, Elizabeth Andoh has made Japan her home for half a century. A graduate of the University of Michigan (Ann Arbor), her formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo). She directs A Taste of Culture, a Tokyo-based culinary arts program.
A leading English-language authority on Japanese culinary culture, Ms. Andoh is the author of six books including Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005), winner of the Jane Grigson award for academic excellence in food writing. Ms. Andoh is a member of the JFJ (Japan Food Journalists association); she was Gourmet magazine's Japan correspondent for more than 30 years and regularly contributed to the New York Times travel section for many years.
This is a hands-on cooking class led by Elizabeth Andoh.
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