Get ready to experience the flavors of Hiroshima from the comfort of your own kitchen! Join Japan-America Society of North Carolina (JASNC) for the February edition of the family-friendly online Japanese home cooking class series おうちごはん OUCHI GOHAN and cook along or just watch from your own kitchen! On the menu this month is HIROSHIMA-STYLE OKONOMIYAKI!
Hiroshima-style Okonomiyaki is a savory Japanese pancake layered with noodles, cabbage, a crepe-like base, and bean sprouts with savory sauces and delicious toppings. This interactive, family-friendly online cooking class will be led by Guest Chef Megumi (aka Meg) Gomez from Otafuku, the renowned Japanese sauce manufacturer. Meg, originally from Hiroshima, brings a deep passion for sharing authentic Japanese cuisine and will guide you step-by-step through the process of creating this iconic dish.
We are excited to partner with Table for Two and Otafuku for this unique culinary experience. Perfect for all skill levels, this program offers a fun and interactive way for families to cook together and explore Japanese cuisine.
Members of other Japan/Japan America Societies—please enter your society’s discount code at checkout for member pricing. Advance ticket purchase required. One registration per family.
The recipe card with ingredient list and Zoom link will be provided a few days before the event.
$10 JASH Members / $15 Non-members. JASH members use code "houston" to register.
About the Special Guest:
Megumi Okada Gomez (aka Meg) from Otafuku lives in Los Angeles with her husband and their four children. Originally from Hiroshima, Japan, she works for Otafuku, a renowned Japanese sauce manufacturer headquartered in her hometown. Meg has loved Otafuku’s sauces, especially the iconic Okonomi sauce, since childhood. She feels fortunate to work at Otafuku’s manufacturing facility in Los Angeles, just a short commute from her home. Surrounded by the familiar aromas of Hiroshima, she is passionate about her work and excited to share an authentic Hiroshima-style Okonomiyaki recipe.
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.