Join us in this family-friendly Japanese cooking class hosted by the Japan-America Society of Washington DC. This October we will be making an iconic Japanese home-cooked dish, nikujaga!
This Japanese nikomi (stew) combines sweet and savory flavors with a classic method of cooking down the liquid until it permeates the ingredients. A comfort dish of home and kyushoku (school lunch) is easy to make and will become a favorite in your house. Pair it with refreshing cabbage and clementine salad.
Vegetarians can use yaki dofu (grilled tofu comes in a package) or tofu cutlet instead of meat.
Once registered, you will receive a confirmation email with the Zoom link and recipe card.
NAJAS friends can enter their Society-provided code at checkout for a discounted rate.
The Japan-America Society of Houston is pleased to work with our friends at The Japan Society of Boston, The Japan-America Society of Georgia, The Japan-America Society of Washington DC, The Japan-America Society of Greater Philadelphia, The Japan America Society of Colorado, Japan-American Society of Indiana, and The Japan Society (New York) in this installment of the family-friendly cooking series おうちごはん！Ouchigohan! - Japanese Home Cooking with TABLE FOR TWO USA, part of the innovative food education program, Wa-Shokuiku: Learn. Cook. Eat Japanese!, where participants make simple, healthy, homestyle Japanese food to enjoy with friends and family.
$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.