Elizabeth Andoh
Consultant / Author

Elizabeth Andoh is a graduate of the Yanagihara School of Classical Japanese Cuisine and has lived in Japan since 1967. Ms. Andoh has written three books on Japanese cooking and has been a frequent contributor to Gourmet Magazine for over 30 years and the New York Times travel section for more than a decade. She lectures around the world on historical and cultural aspects of Japanese society and cuisine and runs A Taste of Culture, a culinary arts center in Tokyo. She is a member of the International Association of Cooking professionals and the only non-Japanese member of the prestigious Japan Food Journalists Association.

Ms. Andoh's most recent cookbook, WASHOKU: Recipes from the Japanese Home Kitchen, was the winner of the 2006 Jane Grigson award for "distinguished scholarship" and nominated for a James Beard award in the category of International Cookbook.

As a consultant for clients in the foodservice and hospitality industries, Ms. Andoh provides the US/Japan business community with a wide range of marketing, training and support services and travels to North America several times a year.