The Onigiri Action campaign aims to provide 1 million school meals to children around the world, and you can be a part of the campaign by posting photos of your onigiri (rice ball) creations on the campaign website or through your own social media account using the hashtag #OnigiriAction.
This year, we will focus on furikake, a Japanese seasoning that typically contains savory ingredients such as dried fish flakes, seaweed, vegetables, and sesame seeds. It is a popular condiment that is commonly sprinkled on cooked rice and onigiri for added flavor and nourishment.
In this program, Masaki Morishima, Associate Professor in the Department of Food Science and Nutrition at Kindai University, will discuss the development of their university’s furikake product that was targeted to meet the Sustainable Development Goals and promote healthy eating in the community during the pandemic. She will also talk about ways we can repurpose fruit skins and vegetable roots that would normally just be thrown away.
After the presentation, Ms. Debra Samuels, cookbook author and cooking teacher from TABLE FOR TWO USA, will demonstrate how you can make delicious homemade furikake using ingredients that are available in the U.S.
Masaki Morishima Ph.D.
Since receiving her doctorate in 2006 from Tokushima University Graduate School’s Institute of Biomedical Sciences, Dr. Morishima has spent nearly the past two decades continuing her work as a researcher, lecturer, and Associate Professor at many prestigious educational institutions both in the U.S. and Japan, including Kindai University, Drexel University, and Oita University. Dr. Morishima is currently an Associate Professor at Kindai University (Osaka, Japan) in the Department of Food Science and Nutrition, Faculty of Agriculture.
Debra leads the program content and curriculum development at the TABLE FOR TWO USA. She is 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 lived in Japan for 12 years cumulatively and specializes in Japanese cuisine. Currently she travels around the country teaching hands on workshops on bento, the Japanese lunchbox.
This program is co-organized with TABLE FOR TWO USA.