Elizabeth Andoh¡¯s kitchen is gleaming and organized ¡ª as expected of an award-winning cookbook author, teacher, food writer and Japanese food authority. For Andoh, it comes from a practiced awareness of possibility.
¡°It¡¯s being in touch with what you¡¯ve got,¡± she says as she sautes leftover daikon, carrot and pumpkin in sesame oil. ¡°You¡¯re constantly producing trim in the kitchen,¡± Andoh says, ¡°and that¡¯s another thing you can do something wonderful with.¡±
Andoh arrived in Japan in 1966 on a two-month scholarship from the Center for Japanese Studies at the University of Michigan, rocked by John F. Kennedy¡¯s assassination. ¡°If the president of the United States could be assassinated, then nowhere was safe,¡± she says. ¡°It was a really vulnerable feeling, and I wanted to take a step back.¡±
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