{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fjapan-eats.simplecast.com%2Fepisodes%2Fc8e7e455-c8e7e455","width":444,"version":"1.0","type":"rich","title":"Episode 83: Tsukemono: The Unexplored World of Japanese Pickles","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ea9428/ea942874-320c-404b-9d75-81023280badc/d6a38eb3-04d6-43e1-a214-c4fc3a1e0088/1494879079artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"","height":200,"description":"On this week's episode of Japan Eats, host Akiko is joined in studio by Japanese cuisine specialist Elizabeth Andoh. Elizabeth talks about the fascinating world of preserved vegetables. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japanese food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan."}