Ouchi Gohan II Part 1: Chirashizushi

To complete your registration, please visit www.japansocietyboston.org/event-4518780.

おうちごはん！Ouchi Gohan II - Part 1: Chirashizushi

Japanese Home Cooking with Table for Two in Atlanta, Boston & Houston

Saturday, March 19, 2022

5:00 - 6:00 PM EDT (4:00 - 5:00 PM CDT)

$10 JSB/JASH/JASG Members / $15 Non-members

JASG members use code "Georgia"

Hosted online via Zoom (ingredient list will be provided a few days before the event)

Join us in this family friendly event hosted by The Japan Society of Boston, The Japan-America Society of Georgia and Japan-America Society of Houston as we cook along with 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 for Dolls Festival on March 3rd every year.  Join us to learn how to make homemade chirashizushi!   

Save the date for future Ouchigohan II cooking series:

• 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.

  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 worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children's Museum (1992-2000).  She 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.