JASH is pleased to join our friends at The Japan Society of Boston and The Japan-America Society of Georgia in hosting a new family-friendly cooking series おうちごはん！Ouchigohan! - Japanese Home Cooking with Table for Two in Atlanta, Boston & Houston!
Join us for Part II of the series as we make nikujaga, Japanese-style simmered beef and vegetables. This popular one-pot dish is a staple in Japanese households as well as for kyushoku meals in schools. The combination of slightly sweet and salty flavors makes it a tasty favorite. Learn special cutting and cooking techniques, along with classic Japanese seasonings that make this one of Japan’s quintessential comfort foods. Serve with a refreshing salad made from Napa cabbage and clementines and add a bowl of rice for a quick, healthy and tasty meal!
SAVE THE DATE!
Part III of the おうちごはん！Ouchigohan! cooking series will by hosted by JASG:
Dec 11 (Sat) | 4PM CST | Matcha Marble Cake and Matcha latte
All classes will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, cookbook author, cooking teacher and 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.
An ingredient list and recipe will be supplied upon registration.
We look forward to cooking together.
Tickets are available for $10 JASH Members / $15 Non-members. JSB members use code "BOSTON" to register. JASG members use code “GEORGIA” 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.