Elizabeth Andoh

ELIZABETH ANDOH was born in New York, but has made Japan her home for more than four decades. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh is the author of five books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku. She was Gourmet’s Japan correspondent for more than thirty years and was a regular contributor to the New York Times travel section for many years. Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo and Osaka.