Join the US JET Program Alumni Association (USJETAA) for this family-friendly online Japanese home cooking class series おうちごはん OUCHIGOHAN and cook along or just watch from your own kitchen!
For your busy spring schedules, try their simple and delicious recipes for dinner and more.
This May, we will finish off our EdamameChamp theme with Kei-chan yaki, a specialty of Gifu prefecture: flavorful miso- marinated chicken thighs stir-fried with cabbage and vegetables. Rice with spring peas compliments in taste and simplicity. We will finish off the class with a Strawberry Matcha Latte. Once you learn the trick to this specialty drink you will be able to make your own and save money on this expensive coffee-house drink. This class is simply delicious!
Join us as we cook, taste, and celebrate the flavors of spring—right from the comfort of your own kitchen.
The recipe card with ingredients list and Zoom link will be provided a week before the event.
Advance ticket purchase required. One registration per family.
$10 JASH Members / $15 Non-members. JASH members use code "houston" to register.
About the Instructor:
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 also worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children's Museum (1992-2000).
Debra 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.
This program is made possible by:
Program Note: Photographs may be taken during the event for the records of the program host and for use in public media outlets. Registering for the event generally signifies acknowledgment that your likeness may be used in these ways.