Cookbook author Elizabeth Andoh (Washoku: Recipes from the Japanese Home Kitchen, An Ocean of Flavor) has a new release out, Kansha: Celebrating Japan’s Vegan & Vegetarian Traditions, and there are a variety of special events planned around the release (she is making a rare trip from Osaka to the Bay Area). One you won’t want to miss is at Hodo Soy Beanery in Oakland on Wednesday February 16th (6pm-8pm). The event will be in Hodo Soy’s kitchen with founder and tofu-master, Minh Tsai. Guests will be given tastes of a range of dishes from Kansha, such as steamed custard with slivered mushrooms, pan-toasted okara, and skillet-scrambled tofu with leafy greens, while Andoh will teach about the philosophy behind the Kansha way, and share stories from her Japanese kitchen. (You will also get an after-hours sneak peek at Hodo’s production floor.) Tickets are $65, and include a signed copy of the book. 2923 Adeline St. at 30th St., Oakland.
Andoh will also be at Kinokuniya Bookstore for a lecture on Tuesday February 15th (5pm); at Books, Inc. at 1760 Fourth St., Berkeley on Thursday February 17th (7pm); at 18 Reasons for a ticketed demo and talk on Friday February 18th (7pm-9pm); and at Omnivore on Saturday February 19th (3pm-4pm).
