- This event has passed.
[ONLINE EVENT] Kansha in the Kitchen: The Japanese Approach to Sourcing, Preparing, and Partaking of Food
Tuesday, April 19, 2022
Free
The word kansha, or “appreciation,” is evident in many aspects of Japanese society and daily living. In the kitchen, kansha expresses gratitude for both nature’s bounty and for the efforts of clever people who bring that bounty to table. Practicing kansha in the kitchen means creating nutritionally sound, aesthetically satisfying meals while avoiding waste, conserving energy, and sustaining natural resources. This program will focus on one important aspect of kitchen kansha: ichi motsu zen shoku 一物全食 (one food, used entirely). This age-old custom of using all edible parts of ingredients — peels, roots, seeds, bones — echoes some of the sustainable development goals adopted by the United Nations General Assembly in 2015.
Elizabeth Andoh, a leading authority on Japan’s culinary culture will show us how anyone, anywhere in the world can practice, and benefit from, kansha in their own kitchen. 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. Rona Tison, Executive Vice President – Corporate Relations and PR at ITO EN (North America) Inc., will moderate the discussion portion of the event.
Date & Time
Tuesday, April 19
Dallas | 6:00 PM
New York | 7:00 PM
Wednesday, April 20
Tokyo | 8:00 AM
Register Here
Speakers
Elizabeth Andoh
Born, raised and educated in America, ELIZABETH ANDOH has made Japan her home for more than half a century. 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.
A leading English-language authority on Japanese culinary culture, Ms. Andoh is the author of many 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. Ms. Andoh is a member of the JFJ (Japan Food Journalists association); she was Gourmet magazine’s Japan correspondent for more than 30 years and regularly contributed to the New York Times travel section for many years.
Ms. Andoh series, Washoku Essentials, appears in the Japan Times bimonthly. Thousands of food and Japan-enthusiasts subscribe to her monthly electronic newsletter; highly engaged followers participate in her Facebook Kitchen Culture Kitchen Club. Ms. Andoh has served on several Japanese government and industry committees. In 2008, The Japanese Ministry of Tourism named her Visit Japan Taishi (Ambassador) for her role in promoting culinary tourism to Japan.
Rona Tison
Executive Vice President, Corporate Relations & PR | ITO EN, North America, Inc.
A tea industry connoisseur with a refined approach to the U.S. Japanese culture and innovative marketing, RONA TISON is the Executive Vice President of Corporate Relations at ITO EN (North America) INC., Japan’s #1 green tea brand and the world’s leading purveyor of premium and sustainably grown green tea and healthy beverages. Tison is responsible for maintaining and developing the company’s corporate image through branding, public relations and promotional events. The company has received numerous awards to include recognition as one of “50 Companies Changing the World” by FORTUNE for its commitment to sustainability and the revitalization of tea farms through its Tea Region Development Project, and its proprietary tea leaf recycling program.
In addition to her role at ITO EN, Tison serves on the Board of the Tea Association of the USA and the Tea & Health Committee, the U.S.-Japan Council and Advisory Board of the Global Tea Initiative at University of California, Davis, and member of the Tea & Herbal Association of Canada. She has been a speaker at the World Tea Expo, San Francisco, Los Angeles & Northwest Tea Festivals, the United Nations, Shizuoka World Tea Festival, James Beard House and Smithsonian Lecture Series. She received the “2017 John Harney Lifetime Achievement Award” for her educational contributions to the tea industry, the first woman to ever receive this prestigious award.