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Born, raised, and educated in America, Elizabeth Andoh has made Japan her home for more than four decades. A graduate of the University of Michigan (Ann Arbor), Andoh’s formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo).
Andoh is the author of six books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor (Morrow, 1988) and Washoku (Ten Speed, 2005). She was Gourmet’s Japan correspondent for more than three decades 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, Japan.