Elizabeth Andoh, A Taste of Culture, NYC, Japan, Japanse cuisine, Hina Matsuri, chirashi-zushi, The Gohan Society, Globus Washitsu, Doll's Festival, Japanese traditions, seasonality

Japanese Cuisine Expert Elizabeth Andoh to Give a Talk for The Gohan Society at Globus Washitsu 🗓 🗺

Events Food & Drink
Globus Washitsu - 889 Broadway, PHC Map

Creating a Seasonal Sensibility for the Table: The Gohan Society and Globus Washitsu Present a Talk, Food Tasting, and Reception with Elizabeth Andoh

Tuesday, February 27 from 7:00 p.m. until 9:00 p.m.

Globus Washitsu – 889 Broadway (at E. 19th Street), PHC

Admission: $25

In Japan, the choice of what to serve, and how to present it, is closely intertwined. Japan’s culinary culture, washoku, urges those who prepare food, whether they are home cooks or professional chefs, to utilize nature’s edible bounty fully, and beautifully. Each month in the seasonal Japanese kitchen has a distinct identity, complete with festivals, stories, motifs, and color schemes associated with it. These enable us to celebrate each season at table.

The Gohan Society and Globus Washitsu collaborate for a slide-illustrated talk by Elizabeth Andoh as she shares the pleasures of creating a seasonal sensibility at table. The focus will be on the coming of spring and Hina Matsuri or Doll’s Day Festival celebrated on March 3. For the (slightly early) celebration Andoh will prepare a small sampling of special foods themed to Hina Matsuri. The chirashi-zushi and sweets we serve will be vegan and gluten-free.

This event is limited to 40 guests. Registration is first come, first served. The location is a tatami mat room, so you will need to remove your shoes before entering. Please make sure you have a pair of socks!

Elizabeth Andoh, A Taste of Culture, NYC, Japan, Japanse cuisine, Hina Matsuri, chirashi-zushi, The Gohan Society, Globus Washitsu, Doll's Festival, Japanese traditions, seasonality
Elizabeth Andoh. Photo by Robin Scanlon.

Elizabeth Andoh was born, raised, and educated in America, though she has made Japan her home for decades. A graduate of the University of Michigan (Ann Arbor), her formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo). She directs A Taste of Culture, a Tokyo-based culinary arts program. She is the author of six books including Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005), winner of the Jane Grigson award for academic excellence in food writing.

Globus Washitsu is a tatami mat oasis near Union Square, serving as a cultural hub for tea ceremonies and art exhibitions, many featuring kimono. The Globus Brothers (Ron, Ric, and Steve) have long been associated with cultural and fusion interchange between Japan and the U.S. They have sponsored events at various eminent institutions including Japan Society and Asia Society and at many other NYC locations. Their scope includes dance, theater, cinema, art, craft, and performance groups. Currently, the Globus Film Series is an annual event at Japan Society, specializing in classic and contemporary Japanese film.

The Gohan Society is a non-profit organization dedicated to fostering an understanding and appreciation of Japan’s culinary heritage in the United States through outreach to chefs, culinary arts professionals, and all who admire and enjoy Japanese culture. The highlight of the program is providing scholarship experiences in Japan to talented chefs across the U.S. These experiences allow chefs to explore Japanese techniques and integrate what they’ve learned into their culinary repertoires. (Disclosure: The author is an employee of The Gohan Society.)

To purchase tickets, please visit The Gohan Society’s BrownPaperTickets event page.