Any chef working in traditional-style Japanese restaurants must have a working knowledge of the basic kiln styles and various clays and glazes of serving ware called utsuwa, because Japanese highly value crafted pottery at table. Elizabeth Andoh, an expert on moritsuké, Japan’s artful way of plating food will focus in this talk on utsuwa, the myriad dishes, plates, bowls, cups, flasks and other containers used to serve food and drink in Japan. Elizabeth will discuss the whys and wherefores of selecting tableware that strike a balance between satisfying aesthetic appetites and meeting the practical needs of food service. To help us appreciate this art, Elizabeth will take us on a brief slide-tour of Japan’s yakimono (items fired in kilns).
Elizabeth Andoh is one of the leading English-language authorities on Japanese culinary culture. An American who has made Japan her home for more than half a century, her culinary training was taken at the Yanagihara School of Classical Japanese Cuisine, and she directs A Taste of Culture, a Tokyo-based culinary arts program. She is the author of six books including Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005), winner of the Jane Grigson award for academic excellence in food writing, was Gourmet magazine’s Japan correspondent for more than 30 years and a regular contributor to the New York Times.