Japan-America Society of Northern Carolina (JASNC) is hosting the July edition of the 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.
It’s Hot! Let’s make Deluxe Hiyashi Chuka, a yummy cold ramen noodle salad, and cool down with this homey Japanese dish, a staple during the muggy summers in Japan. Ramen noodles sit in a sweet and vinegary dressing with a kaleidoscope of healthy toppings. Along with the vegetables, we will be making a delicious ginger poached chicken to shred for added protein and turn the poaching liquid (mottainai – don’t be wasteful) into a delicious kakitama-jiru – egg drop soup.
Feel free to have as many or few toppings as you like it! Be creative!
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.
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.