おうちごはん! (Ouchigohan) Okonomiyaki Homecooking Class

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or visit https://japansociety.org/events/ouchigohan-okonomiyaki/

おうちごはん (Ouchigohan) Home Cooking - Okonomiyaki

Japanese Home Cooking with Table for Two

in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, Indiana, and New York

Saturday, December 9th, 2023 @ 5:00-6:30 PM ET

$10 Members / $15 Non-members

JASG members use code "Georgia"

Hosted online via Zoom

( receive an email with the Zoom link and recipe card after registering )

Join us for the December edition of the family-friendly online Japanese cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking and cook along with us from your own kitchen! On the menu this month is okonomiyaki, a crispy and fluffy savory pancake made from crunchy cabbage mixed with batter. “Okonomi” means “as you like it” and “yaki” means “grilled,” so you can pick and choose the fillings: keep it vegetarian with mushrooms or add shrimp, thinly sliced pork or bacon—however you like it! Learn how to make traditional okonomiyaki sauce to put on top, along with a drizzle of mayonnaise. Kids will love designing and decorating their very own special okonomiyaki! Then, a simple wakame soup rounds out the meal. Participants can cook their own dishes with step-by-step guidance from TABLE FOR TWO’s Debra Samuels. This month’s dishes can be prepared vegetarian and/or gluten-free.

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.

おうちごはん！Ouchigohan! – Japanese Home Cooking is a special collaboration between members of the National Association of Japan-America Societies and Table for Two’s innovative food program, Wa-Shokuiku: Learn. Cook. Eat Japanese!, featuring recipes selected to introduce Japanese food philosophy and preparation techniques. Make simple, healthy, homestyle Japanese food to enjoy with friends and family. This month’s program is hosted by Japan-America Society of Houston and joined by Japan Society New York, The Japan Society of Boston, The Japan-America Society of Georgia,  Japan America Society of Colorado, Japan-America Society of Indiana, Japan America Society of Greater Philadelphia and The Japan-America Society of Washington D.C.