KANSHA -- appreciation -- is an expression of gratitude for nature's bounty and the efforts and ingenuity of those who transform those gifts into marvelous food. The spirit of kansha, deeply rooted in Japanese Buddhist philosophy, can be experienced and practiced by anyone, anywhere. Kansha encourages us to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve and sustain our natural resources. This on-line culinary classroom was created to enable all who wish to practice kanshacooking. 
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Every 6 to 7 weeks I will post a new lesson to the KANSHAworkshop page at this site. Recipes and dishes in the
featured menu will be found in my cookbook, referenced by page number. Many details regarding tools, techniques, ingredients,
menu planning and presentation, however, were beyond the scope of the book. This site enables me to share that information with you. On the KANSHAworkshop page you will find photo-illustrated sheets (in pdf format) you can download, print out, and take in to your own kitchen. The focus of the current lesson is versatile fried tōfu with a recipe for Shinoda maki, a vegetable-stuffed fried tōfu roll tied with gourd ribbons. The dried gourd ribbons produce a delicate-flavored stock as they soften and soak. Each time a new workshop page is posted, the previous one is archived. Those wanting access to previously posted material will need to register. I would love to cook with each of you in my kitchen, or yours. But, for now, this site will be our place to
enjoy KANSHAcooking
together,
in cyberspace. I invite everyone to try my lessons and exercises... and to practice kansha.in appreciation (kansha shimasu),Elizabeth Andoh |
