Registrater at www.japanphilly.org/event/ouchigohan-nabeyaki-udon-and-rare-cheesecake
おうちごはん! (Ouchigohan) - Nabeyaki Udon & Japanese-Style Rare Cheesecake
Japanese Home Cooking with Table for Two, Japan-America Societies & Japan Societies in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, North Carolina, Alabama, and USJETAA
Saturday, November 21, 2026 @ 5:00-6:30 PM ET
$10 Members / $15 Non-members / $5 Students
JASG members use code "GEORGIA"
Students use code "STUDENT2026"
Hosted online via Zoom
( receive an email with the Zoom link and recipe card after registering )
Join hosts Table for Two and Japan America Society of Greater Philadelphia for a fun and educational online cooking class!
We start off this month’s Ouchigohan with Nabeyaki udon, a hot Japanese noodle soup cooked and served individually in a clay pot (donabe) or cast iron pot. With thick udon noodles simmered in a savory dashi soup, and a variety of colorful toppings it is a popular way to warm up as the weather turns cold.
For dessert we will make a Japanese-style Rare Cheesecake, which means no-bake. Add a cranberry conserve for Thanksgiving or your favorite berry jam to make this delicious dessert a new tradition for your family during the holidays.
We’ll send registered attendees a list of ingredients and recipes about a week before class. You can either cook with us or just watch us from the comfort of your own kitchen!
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, The Japan America Society of Alabama, 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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