Elizabeth Andoh, “Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions”, 2010.

Elizabeth Andoh, “Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions”, 2010 was an English language cookbook of meatless recipes.  A Japanese meal is often a five items: 1. central dish (rice), 2. main dish (protein-entree), 3. side dish (sea veggie), 4. pickles (land veggie) 5. soup (broth/miso).  The use of the land and sea for vegetation … Continue reading Elizabeth Andoh, “Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions”, 2010.

Elizabeth Andoh,"San Shoku Donburi: Three Color Rice Bowl".

  This is the signature recipe of Japanese chef Elizabeth Andoh. Three color rice bowl in Japanese is “San Shoku Donburi”. According to Andoh, Japanese cuisine (called “Washoku”) requires five cooking ways per meal.  Thus, a meal consists of: raw, fried, steamed, baked, grilled, and boiled items.  Restated, cook five ways because you have: five … Continue reading Elizabeth Andoh,"San Shoku Donburi: Three Color Rice Bowl".

Elizabeth Andoh,” Washoku: Recipes from the Japanese Home Kitchen”, 2005.

Elizabeth Andoh is a Japanese chef that I quote “cook five ways” as a principle. Each mealtime a cook prepares five recipes. Ways of cooking: fry, bake, grill, steam, roast … etcetera. This means cook meals thinking the Japanese way. Continue reading Elizabeth Andoh,” Washoku: Recipes from the Japanese Home Kitchen”, 2005.