She did her formal culinary training at the Yanagihara Kinsaryu School of Traditional Japanese Cuisine, in Tokyo.
With her love for the art of cooking it was inevitable that she would begin 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 Tokyo and Osaka and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan's culture through its food. When you have a moment you may find this article very interesting.
She shares her knowledge and passion for the food culture of Japan through her many cookbooks on Japanese cuisine, including "Kansha" and "Washoku." These books are a collection of recipes where she takes us on a journey through a cuisine that is rich in history and as handsome as it is healthy. Her mission is to get people to think differently about how they feed themselves.
Food does more than nourish the body, it also tells the story of culture... Elizabeth Andoh "Kibo: Brimming with Hope"