<p> Elizabeth Andoh was born and raised in America, although, Japan has been her home for more than four decades.&nbsp;</p> <p> Elizabeth had a background in Anthropology, but visited Japan in the early 1960&#39;s and was captivated by the world of culinary&nbsp;endeavor. She attended the Yanagihara School of Traditional Japanese Cuisine in Tokyo, and began her own culinary arts program, A Taste of Culture in 1972, combining spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. Her programs are conducted in&nbsp;Tokyo&nbsp;and Osaka and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan&#39;s culture through its food.</p> <p> Elizabeth has authored many cookbooks on Japanese cuisine, including &quot;Kansha&quot; and &quot;Washoku.&quot; Her mission is to get people to think differently about how they feed themselves, and how to use food products in a less wasteful manner.</p>

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