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To complete your registration, click HERE or visit www.jas-hou.org/events/2023/7/22/ouchigohan-dorayaki
おうちごはん (Ouchigohan) Dorayaki Japanese Home Cooking!
Japanese Home Cooking with Table for Two
in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, Indiana, and New York
Saturday, July 22nd, 2023 @ 5:00-6:30 PM ET
$10 Members / $15 Non-members
JASG members use code "Georgia"
Hosted online via Zoom
(ingredient list will be provided a few days before the event)
The July edition of the family-friendly online Japanese cooking class おうちごはん！Ouchigohan! – Japanese Home Cooking will feature a classic Japanese confection -- dorayaki (どら焼き)!
Dorayaki sandwiches anko (餡子) red bean paste between two castella pancakes for the perfect on-the-go snack or light dessert. The treat is notably a confection of good fortune as the shape is said to symbolize a great embrace and unconditional love. Moreover, dorayaki is just plain fun as it can be topped with any combination of ingredients, including fruit and ice cream, to create the perfect summer treat.
Join special guest Aoi TSUCHIDA, founder and owner of Kyoto-based OYATSU AOI, and beloved Ouchigohan! instructor Debra SAMUELS in making dorayaki three ways. Participants can use prepared anko (available online or in Asian markets) or cook along with Tsuchida-san and Debra-sensei to make your own sweet red bean paste from scratch. A Q&A session with Tsuchida-san will also provide insight into the world of wagashi Japanese sweets.
Aoi TSUCHIDA is founder and owner of OYATSU AOI. The Kyoto-based confectionary shop located along the Kamogawa River is known for its additive-free sweets made completely by hand. Using adzuki beans grown in Hokkaido and other seasonal high-quality natural ingredients, OYATSU AOI creates sweet snacks that provide a sense of nostalgia.
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.
おうちごはん！Ouchigohan! – Japanese Home Cooking is a special collaboration between members of the National Association of Japan-America Societies and Table for Two’s innovative food program, Wa-Shokuiku: Learn. Cook. Eat Japanese!, featuring recipes selected to introduce Japanese food philosophy and preparation techniques. Make simple, healthy, homestyle Japanese food to enjoy with friends and family. This month’s program is hosted by Japan-America Society of Houston and joined by Japan Society New York, The Japan Society of Boston, The Japan-America Society of Georgia, Japan America Society of Colorado, Japan-America Society of Indiana, Japan America Society of Greater Philadelphia and The Japan-America Society of Washington D.C.
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