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  • Easy Japanese Home Cooking for Non-Chefs! -Part 11-

Easy Japanese Home Cooking for Non-Chefs! -Part 11-

  • 08 May 2021
  • 5:00 PM - 6:00 PM
  • Online
  • 23


Easy Japanese Home Cooking

for Non-Chefs! -Part 11- Agedashidofu

Saturday, May 8, 2021

5:00 - 6:00 PM EDT

$10 JSB Members / $15 Non-members

Hosted online via Zoom

(you will be sent the ingredient list a few days before the event)

Agedashidofu (揚げ出し豆腐) is lightly deep-fried tofu, typically made out of firm tofu that is lightly dusted with cornstarch then deep-fried until golden brown and served in a hot broth. It is a very old and well-known dish in Japan, first seen in a Japanese cookbook in 1782. While this dish is Japanese, tofu itself is of Chinese origin (its creation is accredited to Prince Liu An in 164 BC) and spread to Japan during the Nara period, likely through the Buddhist movement.

JSB volunteer Debra Samuels is excited to show you how to make your own agedashidofu! She will show us the shallow fry method and the air fryer method.  Be sure to bring your appetite for this next installment of our Easy Japanese Home Cooking series! We look forward to seeing you there!

 Debra Samuels leads the program content and   curriculum development of TABLE FOR TWO   USA’s Japanese inspired food education program,   “Wa-Shokuiku -Learn. Cook. Eat Japanese!”. She   was a food writer and contributor to the Food   Section of The Boston Globe and has authored   two cookbooks: “My Japanese Table,” and “The   Korean Table.” She curated the exhibit, “Obento and Built Space:Japanese Boxed Lunch and Architecture,” at the Boston Architectural College (2015) and co-curated  “Objects of Use and Beauty: Design and Craft in Japanese Culinary Tools,” at the Fuller Craft Museum (2018). Debra worked as a program coordinator and the Japanese department and an exhibition developer at the Children's Museum, Boston (1992-2000).  She has lived in Japan, all together, for 12 years and specializes in Japanese cuisine.  She travels around the country and abroad teaching hands on workshops on obento, the Japanese lunchbox. During Covid 19 she is teaching live online cooking programs to youth and adults. 

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