おうちごはん! (Ouchigohan) Okonomiyaki & Wakame Soup

(Click HERE for Recipe List of Ingredients & Equipment)

おうちごはん！(Ouchigohan) 

Okonomiyaki & Wakame Soup

Japanese Home Cooking with Table for Two

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

Saturday, January 14th, 2023

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

$10 Members / $15 Non-members

JSB members use code "Boston"

JASH members use code "Houston"

JASWDC members use code "DC"

JASGP members use code "Philly"

Hosted online via Zoom

(Click HERE for RList of Ingredients & Equipment)

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 the popular Okonomiyaki - savory Japanese pancake! 

“Okonomi” means as you like it and yaki means grill or fry. This pancake is stuffed with heaps of cabbage and vegetables and topped with a savory sauce. Keep it vegetarian or add shrimp, thin slices of pork, or bacon…as you like it! Top with our homemade sauce,  a drizzle of mayonnaise and sprinklings of aonori, dried seaweed, and shavings of katsuobushi (bonito flakes) for a briny finish. Finish the meal with a light wakame soup.

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.