Award-winning author and chef, Elizabeth Andoh will teach A Taste of the Tohoku, a 2-hour presentation and tasting that is free and open to the public. Guests will be introduced to the regional flavors of Japan’s northeast, the Tohoku region. Elizabeth will combine and integrate Tohoku specialties with basic washoku principles (Japan’s indigenous food culture) and the no-waste approach of kansha (appreciation). All foods prepared and served will be vegan. Space is limited! Please RSVP to save your space.

Elizabeth’s previous cookbooks, WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) and KANSHA: Celebrating Japan’s Vegan and Vegetarian Traditions (Ten Speed Press, 2010) will be available for purchase at the event.

Elizabeth Andoh was born in New York but 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 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 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 and Osaka. She lives in Tokyo, Japan.