おうちごはん! (Ouchigohan) Salmon Teriyaki Bowl

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おうちごはん！(Ouchigohan) 

Salmon Teriyaki Bowl

Japanese Home Cooking with Table for Two

in Atlanta, Boston, Houston, Philadelphia, and Washington DC

Saturday, December 3rd, 2022

5:00 - 6:30 PM EST (4:00 - 5:30 PM CST)

$10 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, the Japan-America Society of Houston, The Japan-America Society of Washington DC, and the Japan-America Society of Greater Philadelphia and learn how to make Salmon Teriyaki Bowl!  We will also make salad with carrot ginger dressing and for dessert, put together a simple ice cream with sweet azuki bean topping! This class will focus on 2 simple sauces that can enhance so many different dishes. The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of Table for Two.  Debra is an author of two cookbooks and the 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.