おうちごはん! (Ouchigohan) Tofu Miso Curry Cooking Class

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or visit https://japansocietyboston.wildapricot.org/event-5511011

おうちごはん (Ouchigohan) Tofu Miso Curry Cooking Class

Japanese Home Cooking with Table for Two

in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, Indiana, and North Carollina

Sunday, May 19th, 2024 @ 7:00-8:30 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 May edition of the family-friendly online Japanese home cooking class series おうちごはん！ Ouchigohan! – Japanese Home Cooking and cook along or just watch from your own kitchen. On the menu this month is Tofu Miso Curry! We are excited to announce May’s Ouchigohan class featuring guest chef and cooking teacher of her own online cooking school, Miwako Kishi, of the very popular website “Miwa’s Japanese Cooking.” Her recipes are often plant based and feature balanced meals that embrace the Japanese concept ichiju sansai: one soup, three side dishes. This month Miwa will be showing us how to make a simple and delicious vegan Tofu Miso Curry and Miso Yogurt Pickles.  Our Debra Samuels from Table for Two, will be cooking alongside Miwa-sensei who will be joining us from her home kitchen in Japan. Q&A will follow the class.

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.

Miwako KISHI, or “Miwa,” was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. The concept of Miwa’s Japanese Cooking Class was born when Miwa lived in Cambridge, UK in 2016. While her husband was studying at the University of Cambridge, Miwa started to utilize her previous experience in cooking and opened her first Japanese cooking class at home for the locals. The first class was only with 3 people, but it then grew its popularity by word of mouth. Later, a cooking class company in Cambridge offered her to host a Japanese cooking class gathering more than 10 people (with some waitlisted). Coming back to Tokyo, Japan in summer 2017, Miwa wanted to continue teaching Japanese cooking to tourists to Japan and opened Miwa’s Japanese Cooking Class in May 2018. She is currently a mother of two sons.

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.