EATING OUT
| �Gastronomic
explorations |
 |
| Matt
Wilce |
Matt
Wilce gets A Taste of Culture from culinary expert Elizabeth Andoh�
If
you’ve ever wondered what the difference between white and black sesame
or red and white miso are, or how dashi stock is made, then one of
Elizabeth Andoh’s A Taste of Culture workshops could be just what you
need. New York Times
contributor, Gourmet magazine
correspondent and longtime Japanophile, Andoh offers a series of unique
market tours, tastings and cooking workshops that provide a “window into
the culture.Eo:p>
 Andoh
first started offering her expertise and experience to Tokyo’s foreign
residents in the E0s when she started A Taste of Culture as a program
for people who wanted to learn how to cook. The first foreign graduate of
the Yanagihara Kinsaryu School of Traditional Japanese Cuisine, she
capitalized on her unique experience and offered large-scale cooking
classes for Tokyoites. After returning to the States and writing three
cookbooks on Japanese food, Andoh returned to Tokyo and found there was
still a demand for classes. These days A Taste of Culture is a smaller,
more intimate affair, hosted in Andoh’s own custom designed kitchen, and
the emphasis is more on tasting than cooking. Assuming that people may not
“be into cookingEor know much about food, Andoh gives fascinating
insights into the simplest of Japanese ingredients. Three basic types of
classes make up the culinary curriculum.
�
Market
value
If
shopping in Japan bewilders you and the profusion of unfamiliar
vegetables, strange dried creatures and seaweed leave you confused then
taking a market tour with Andoh will help you figure out what you could be
eating. Andoh guides small groups of six round local markets in a two-hour
tour that aims to show people “life as it' livedEin the various
local neighborhoods. “But I don’t take people to Tsukiji,Eshe
emphasizes stating that the focus is on retail not wholesale markets.
“For most residents, language is an issue and the focus is different to
visitors—residents can buy the various foods but don’t necessarily
know how to cook it, and control is a big issue,EAndoh adds. The
supermarket tour, which includes information on how to decode package
labels, should help demystify many of the items most non-Japanese just
pass by.
 Good
taste
The
mysteries of miso and other ingredients are explained at Andoh’s tasting
sessions. At present there are three basic programs in addition to the
miso tasting where participants are guided through up to 12 different
varieties. A Taste of the Sea introduces the wonders of what Andoh dubs
“sea veggies,Ecalcium packed seaweeds that most gaijin have no idea
what to do with. All Dried Up takes tasters through 14 different dried
ingredients or kanbutsu,
explaining their various uses and how to reconstitute them, while A Taste
of Soy introduces various types of tofu and kinako
(soy flour). Testimonials on the school’s website attest that learning a
little about what goes into Japanese food can really empower you as a
diner and inspire you to incorporate more Japanese ingredients into your
diet.
Sushi
school
For the
first time in three years, Andoh is also offering two cooking classes,
which demonstrate the fundamentals of making sushi. The chirashi
class introduces how sushi rice is made and the scattering of tasty treats
that cover it when it's served chirashi style. The second class, titled
Wrap and Roll, introduces 3-5 patterns of rolled sushi and charts for
making other designs.
 Try one of
the fall classes and expand your culinary horizons. Next time you’re
faced with a whole refrigerator full of miso or a shelf of dried mushrooms
at the supermarket or friends wonder what exactly went into their favorite
Japanese dish you’ll have insider information.
Information:
Market
tours ¥5500 per person, tasting programs ¥6500 yen per person, cooking
classes ¥7500 per person. To enroll contact Claire Baram (baram@gol.com
) or call/fax: 03-5443-3473 (10am-4pm Mon-Fri). Further detailed
information available from www.tasteofculture.com
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