by Heather Schmitt-Gonzalez / Friday, March 30, 2012
50 Women Game-Changers (in Food): #41 Elizabeth Andoh - Homemade Tofu
One of my absolute favorite things about food, cooking, and eating has always been the link to people, culture, and tradition. It's the ability to get to know someone...some place...through the plate they offer you. They plate they share with you. Food. Although there are countless dialects, it really is the universal language.
Elizabeth Andoh shares this belief. Though she was raised in a family of doctors, at her University of Michigan advisor's recommendation, she applied for a post-graduate fellowship in Japan. So began her Japanese language studies. With a meal in Shikoku, Japan in 1967. This is also where she met her husband, by the way. She used her training to start discovering Japan through its food. And she was hooked. She enrolled at the Anahihara Kinsarya School of Classical Japanese Cuisine in Tokyo soon after. Emphasizing what I started out with, Andoh believes lauds "the stomach as the way to the heart of a culture" because "everybody gets hungry".
A Taste of Culture, which has teaching facilities in both Tokyo and Osaka. She writes her beautiful, informative cookbooks from a home with a view of Mount Fuji. Dreamy. Sigh...
Her recently released cookbook entitled KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku is a culinary tribute to Japan's Tohoku filled with recipes and stories to comfort and share. Both Andoh and publisher Ten Speed Press are donating 50 percent of their profits from the book to GlobalGiving's Japan earthquake and tsunami relief and recovery efforts which was launched with the goal of creating jobs in the area devastated by the disaster and developing a new generation of business leaders in Japan.
While there are many traditional dishes I wanted to make, I couldn't get the idea of making homemade tofu out of my head once I saw the (super simple) recipe. Basically, it's just like making fresh cheese. Like, exactly. This soft version actually has a bit of flavor to it, as well. Tofu flavor. But flavor none the less. My next experiment will include increasing the nigari and pressing longer to make a firmer version.
- 6 c. soy milk
- 3 Tbs. nigari diluted wtih 2 Tbs. water
SFGate: FIVE QUESTIONS ... For Elizabeth Andoh
A Taste of Culture
I am sharing this post with:
MLLA hosted right here at girlichef this month
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.