Join us for Round 2 of Ouchigohan!, a family friendly cooking event hosted by The Japan Society of Boston, The Japan-America Society of Georgia and Japan-America Society of Houston utilizing Table for Two’s innovative food program Wa-Shokuiku: Learn. Cook. Eat Japanese!
Make simple, healthy homestyle Japanese food to enjoy with your friends and family. Special recipes have been selected to introduce participants to Japanese food philosophy and preparation techniques.
Ouchigohan! II will start with chirashizushi, mixed sushi rice with toppings. Families typically make chirashizushi to celebrate Hinamatsuri (雛祭り), also known as Doll's Day or Girls' Day, on March 3rd every year.
Make homemade chirashizushi with us!
Save the date for future Ouchigohan II cooking events:
April 16 (Sat) | 5PM EDT/4PM CDT | Chan Chan Yaki
May 14 (Sat) | 5PM EDT/4PM CDT | Teddy Bear Omurice
June 18 (Sat)| 5PM EDT/4PM CDT | Cream Anmitsu
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.
The ingredient list 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.