Part 1: Onigiri Rice Balls
Japanese Home Cooking with Table for Two
in Atlanta, Boston & Houston
Saturday, October 30, 2021
5:00 - 6:00 PM EDT (4:00 - 5:00 PM CDT)
$10 JSB/JASH/JASG Members / $15 Non-members
JASH members use code "Houston" / JASG members use code "Georgia"
Hosted online via Zoom
(ingredient list will be provided a few days before the event)
Join us in this family friendly event hosted by The Japan Society of Boston, The Japan-America Society of Georgia and Japan-America Society of Houston as we cook along with Table for Two’s innovative food program, Wa-Shokuiku: Learn. Cook. Eat Japanese! Make simple, healthy homestyle Japanese food to enjoy with your friends and family.
Special recipes have been selected to introduce participants to Japanese food philosophy and preparation techniques. We'll start with origiri, the classic Japanese comfort food, but in this session we'll do a more "advanced" origiri. Learn how to make homemade salmon flakes to use in your onigiri and master the classic yaki onigiri (or grilled rice balls) while also making a simple cucumber shiozuke (Japanese style pickles) to go along with your onigiris!
Save the date for future Ouchigohan cooking series:
- Nov 13 (Sat) | 5PM EST/4PM CST | 肉じゃが Nikujyaga and 白菜 Hakusai salad
- Dec 11 (Sat) | 5PM EST/4PM CST | Matcha Marble Cake and Matcha latte
All classes will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, cookbook author, cooking teacher and 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.
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 an exhibition developer at the Japanese department of the Boston Children's Museum (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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