As the Japan correspondent for Gourmet for 30 years, the owner of a Toyko-based cooking school called Taste of Culture, and the author of several cookbooks including the new Kansha, Elizabeth Andoh has made it her life's work to introduce authentic Japanese cooking to English-speaking cooks. Her books are wonderful because she doesn't just provide recipes, she describes her ingredients in detail, explains why each part of a dish is prepared as it is, and sprinkles in lots of tips and anecdotes to round out your education in Japanese cooking. Here she teaches Emeril - who's no slouch in the pasta-cooking department himself! - a Japanese trick for cooking noodles perfectly.
More clips and tips after the jump!
When native New Yorker Elizabeth moved to rural Japan as a student in the 1960s, she had no idea it would be for life. Here she tells Emeril what the biggest culture shocks were in the early years.
The traditional Japanese approach to cooking emphasizes harmony and seasonality, as Elizabeth describes here.
Here Elizabeth tells Emeril why color is about much more than just pretty plates.
If you missed the show, catch the replays at 7 pm ET tonight or 10 am ET on Saturday. On Thursday, tune in at 11 am ET for a lesson in home brewing and cooking with your favorite beers from Shane Welch and Jeff Gorlechen of Sixpoint Craft Ales and Anna Wolf of My Friend's Mustard!