To complete your registration, click HERE or visit www.jasnc.org/jasnc-ouchigohan
おうちごはん! (Ouchigohan) Kei-Chan Yaki & Strawberry Matcha Latte Home Cooking
Japanese Home Cooking with Table for Two, Japan-America Societies & Japan Societies in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, North Carolina, and USJETAA
Saturday, May 16, 2026 @ 5:00-6:30 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 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!
Simply Delicious!
For your busy spring schedules try our simple and delicious recipes for dinner and more.
This May, we will finish 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!
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, home-style Japanese food to enjoy with friends and family. The series is co-organized by he Japan-America Society of Georgia, The Japan Society of Boston, The Japan-America Society of Houston, TheJapan America Society of Colorado, Japan-America Society of North Carolina, Japan America Society of Greater Philadelphia,The Japan-America Society of Washington D.C. and US JET Alumni Association.
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