
おうちごはん OuchiGohan Matcha Mochi Cupcakes & Matcha Latte Home Cooking Class
with Table for Two & JAS/JS groups in Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, Indiana, New York & North Carolina
Saturday, December 21st, 2024 @ 5:00pm - 6:30pm ET
(4:00pm - 5:30pm CT & 3:00pm - 4:30pm MT)
$10 Members / $15 Non-members
Hosted online via Zoom
Join us for the December Holiday edition of the family-friendly online Japanese home cooking class series おうちごはん OUCHI GOHAN and cook along or just watch from your own kitchen! On the menu this month is MATCHA MOCHI CUPCAKES & MATCHA LATTE!
MATCHA MOCHI CUPCAKES are delightfully bouncy, slightly sticky, and just the right amount of sweet. Made with rice flour and infused with the earthy, vibrant flavor of matcha, these chewy, sweet treats are the perfect mash-up of Japanese mochi and cupcakes! Each bite is a cozy hug with a hint of green tea magic!
MATCHA LATTE blends the rich, earthy flavor of finely ground green tea powder with silky milk for a smooth, slightly sweet pick-me-up. It's like sipping on a treat from your favorite café, only greener and packed with antioxidants!
As a bonus activity, we will also learn now to make ORIGAMI MASU BOX while waiting for the cupcakes to bake. Join us as this event will be a perfect way to prepare for the holidays through fun, food, and crafts!
The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of Table for Two. Debra is an author of two cookbooks and the 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.