To complete your registration, click HERE or
www.jasnc.org/feb-ouchigohan
おうちごはん！(Ouchigohan) Hiroshima-yaki
Japanese Home Cooking with Table for Two
in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, and North Carolina
Friday, February 28th, 2025 @ 6:00-7:30 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 )
Get ready to experience the flavors of Hiroshima from the comfort of your own kitchen! JASNC is thrilled to host this month's special Ouchigohan program featuring Hiroshima-style Okonomiyaki, a savory Japanese pancake layered with noodles, cabbage, a crepe-like base, and bean sprouts with savory sauces and delicious toppings. This interactive, family-friendly online cooking class will be led by Guest Chef Megumi (aka Meg) Gomez from Otafuku, the renowned Japanese sauce manufacturer. Meg, originally from Hiroshima, brings a deep passion for sharing authentic Japanese cuisine and will guide you step-by-step through the process of creating this iconic dish.
We are excited to partner with Table for Two and Otafuku for this unique culinary experience. Perfect for all skill levels, this program offers a fun and interactive way for families to cook together and explore Japanese cuisine.
Megumi Okada Gomez (aka Meg) from Otafuku lives in Los Angeles with her husband and their four children. Originally from Hiroshima, Japan, she works for Otafuku, a renowned Japanese sauce manufacturer headquartered in her hometown. Meg has loved Otafuku’s sauces, especially the iconic Okonomi sauce, since childhood. She feels fortunate to work at Otafuku’s manufacturing facility in Los Angeles, just a short commute from her home. Surrounded by the familiar aromas of Hiroshima, she is passionate about her work and excited to share an authentic Hiroshima-style Okonomiyaki recipe.
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 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 North Carolina, Japan America Society of Greater Philadelphia and The Japan-America Society of Washington D.C.
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