There is a tradition of English-speaking writers effectively translating the cuisines of other countries for us, and it’s a worthy one. Those authors may be native to the country of their subject: Marcella Hazan, for example, or Julie Sahni. Or they may have been foreigners, like Richard Olney, Elizabeth David, or Julia Child. To some extent, they offered us the food of other countries in a way we could only otherwise experience by going there, because for the most part the restaurants representing those cuisines were not yet offering us the real deal.
This is the position Elizabeth Andoh is in, and her job is as challenging as any. Ms. Andoh, an American who moved to Japan more than 40 years ago and has spent that time learning Japanese cooking (and culture, and the language, and more) and refining it for English-speaking audiences. One might argue that Ms. Andoh has written the same book several times, a book that says, in essence, “Please. It’s not as hard as you think. Let me explain it to you so you can give it a shot.” Her most recent effort, Washoku, is now nearly five years old and, I think, is underappreciated despite an IACP award. Continue reading