On this week’s episode of Japan Eats, host Akiko is joined in studio by Japanese cuisine specialist Elizabeth Andoh. Elizabeth talks about the fascinating world of preserved vegetables. 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 Japanese food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.

Here is the link to the recipe for Napa Cabbage Tsukemono by Elizabeth, which will enrich your table in 20 minutes!
Enjoy!Eliz teaches omelet Nov 2014