To complete your registration, please visitwww.jas-hou.org/events/2022/5/14/ouchigohan-part-6
おうちごはん！Ouchi Gohan II - Part 3: Teddy Bear OmuRice
Japanese Home Cooking with Table for Two in Atlanta, Boston & Houston
Saturday, May 14, 2022
5:00 - 6:00 PM EDT (4:00 - 5:00 PM CDT)
$10 JSB/JASH/JASG Members / $15 Non-members
JASG members use code "GEORGIA" during checkout
Hosted online via Zoom (ingredient list will be provided a few days before the event)
Join us in this family friendly event hosted by The Japan Society of Boston, The Japan-America Society of Georgia and Japan-America Society of Houston as we cook along with Table for Two’s innovative food program, Wa-Shokuiku: Learn. Cook. Eat Japanese! The May program will focus on the popular yoshoku (western inspired) egg and rice dish, omurice, served in the shape of a teddy bear that will invoke the nostalgia of a simple childhood meal. A hearty chicken and rice form the belly that is covered by a fluffy egg blanket. This is an easy, fun and family friendly activity.
Save the date for future Ouchigohan II cooking series:
- June 18 (Sat)| 5PM EDT/4PM CDT | Cream anmitsu
All classes will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, cookbook author, cooking teacher and 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.