おうちごはん! Ouchigohan - Yakitori + Hiyajiru + Ice Brewed Green Tea Home Cooking Class

おうちごはん OuchiGohan Yakitori + Hiyajiru + Ice Brewed Green Tea Home Cooking Class

with Table for Two, JAS/JS groups in Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, North Carolina, and USJETAA

Saturday, July 25th, 2026 @ 4:00pm - 5:30pm ET

(3:00pm - 4:30pm CT & 2:00pm - 3:30pm MT)

$10 Members / $15 Non-members

Join us for this month’s family-friendly online Japanese home‑cooking class series おうちごはん OUCHI GOHAN, and cook along from your own kitchen, or simply watch and enjoy! This month’s menu features Yakitori, Hiyajiru, and Ice‑Brewed Green Tea, a refreshing and delicious lineup perfect for summer.

Yakitori is one of Japan’s most beloved comfort foods: tender pieces of chicken skewered and grilled to perfection, then glazed with a savory-sweet tare sauce or seasoned simply with salt. The smoky aroma and juicy texture make yakitori a favorite at home and at festivals. In this class, you will learn how to prepare the classic sauce, assemble skewers, and grill them using tools you already have in your kitchen.

Hiyajiru is a chilled miso-based soup from Miyazaki Prefecture, traditionally enjoyed during Japan’s hot summers. Made with miso, sesame, dashi, and fresh vegetables, and poured over cold rice, it’s light, nourishing, and incredibly cooling. This simple yet flavorful dish is perfect for anyone looking for a healthy and refreshing summer meal.

We will also explore Ice‑Brewed Green Tea (Kōridashi‑cha), a gentle and naturally sweet style of tea brewed slowly over ice. This method draws out umami and aroma while reducing bitterness, resulting in a beautifully smooth and refreshing drink. The tea demonstration will be led by Yukako Harada, JOI Coordinator at the Japan-America Society of Georgia, who brings her expertise as a certified Japanese Tea Advisor.

The cooking portion of the class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa‑Shokuiku, a program of Table for Two. Debra is the author of two cookbooks and the 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.