Who doesn’t love the idea of reaching into the fridge, freezer, or pantry and putting together a delicious lunch (or dinner) in minutes, creating a meal worthy of an Instagram post? We know just how much planning, provisions, and prep it takes to pull off nutritious meals that come together to feed yourself and your family.
Tsukurioki (作り置き) is the Japanese concept making that dream into reality! Japanese style meal prep is different from typical meal prep: you still prep/cook some components ahead of time, but by keeping each ingredient/dish in separate containers, you can still enjoy freshly made meals during the work week.
Join Japan Society of Boston (JSB) for the November edition of the family-friendly online Japanese home cooking class series おうちごはん！ Ouchigohan! – Japanese Home Cooking, and cook along or just watch from your own kitchen to learn a few tricks and tuck away a work week’s worth of simple dishes for you to make.
We will learn how to cook and freeze rice in perfect portions, stretch a pound of ground chicken into tasty meat balls and patties, pickle cauliflower, marinate hard boiled eggs in a sweet soy sauce, crush sesame seeds for a dressing to use over a variety of veggies, and pull a few staples from the pantry to mix and match for a new dish every day. No fancy containers necessary to master the art of Japanese tsukurioki!
Only one registration needed per household.
Members of other Japan/Japan America Societies—please enter your society’s discount code at checkout for member pricing. Advance ticket purchase required. One registration per family.
The recipe card with ingredient list and Zoom link will be provided a few days before the event.
$10 JASH Members / $15 Non-members. JASH members use code "houston" to register.
About the Instructor:
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 also worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children's Museum (1992-2000).
Debra 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.
About #OnigriAction:
#OnigiriAction is an annual autumn social good campaign connecting the simple act of taking a photo with helping to feed school children in need. Every rice ball-related post on the global campaign website or your social media channel with the tag #OnigiriAction will provide five school meals to children in need around the world.
This program is made possible by:
Program Note: Photographs may be taken during the event for the records of the program host and for use in public media outlets. Registering for the event generally signifies acknowledgment that your likeness may be used in these ways.