Hiyashi-chūka, literally meaning "chilled chinese", is the perfect Japanese dish for a hot summer day. The cold ramen noodle dish is usually topped with cucumber, ham, egg crepe strips, and tomato, but you can be as creative as you want with the toppings to make it your own. Learn how to make Hiyashi-chūka with Debra Samuels, friend of the Japan Society of Boston and an excellent cookbook author and cooking teacher!

 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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