It’s once again the Japan-America Society of Houston’s turn to host the family-friendly cooking series おうちごはん！Ouchigohan! - Japanese Home Cooking with Table for Two in Atlanta, Boston & Houston!
Join JASH, The Japan Society of Boston and The Japan-America Society of Georgia as we cook along with Table for Two’s innovative food program, Wa-Shokuiku: Learn. Cook. Eat Japanese!, and make simple, healthy, home style Japanese food to enjoy with friends and family.
おうちごはん！Ouchigohan! features special recipes that have been selected to introduce participants to Japanese food philosophy and preparation techniques. The May program will focus on the popular yoshoku (western inspired) egg and rice dish, omurice, served in the shape of a teddy bear that will invoke the nostalgia of a simple childhood meal. A hearty chicken and rice form the belly that is covered by a fluffy egg blanket. This is an easy, fun and family friendly activity.
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 before the event.
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.