ELIZABETH ANDOH has lived in Japan since 1967. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japanrs"s food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.Andoh, Elizabeth is the author of 'Washoku Recipes From The Japanese Home Kitchen', published 2005 under ISBN 9781580085199 and ISBN 1580085199.