SlateWell-traveledDispatches from the front lines of travel.Sept. 1 2011 6:14 PM The New Japanese Fear of Food Elizabeth Andoh in her Tokyo home kitchen. Daisann McLane Lunch served at Elizabeth Andoh's home and culinary school, A Taste of Culture. Daisann McLane Andoh demonstrates traditional Japanese knife techniques in her kitchen. Daisann McLane A bowl of freshly prepared tsukemono, Japanese pickles. Daisann McLane Andoh demonstrates how to make Japanese pickled ginger from scratch. Daisann McLane Blanching the fresh ginger is the first step in the pickling process. Daisann McLane Tomato-infused tofu with balsamic vinegar dressing, an appetizer at Roppongi Nouen restaurant in Tokyo. Daisann McLane Load Comments Powered by Livefyre
