Japanese Home Cooking
Nabeyaki Udon and Japanese-style Rare Cheesecake
Hosted this month by Table for Two and Japan America Society of Greater Philadelphia
Saturday, November 21st, 2026
5:00–6:30 PM EST
Online via Zoom
Zoom link to be shared with attendees upon registering
$10 Members | $15 Non-Members
JASGP Members use discount code: PHILLY (code is case sensitive)
Family Friendly Activity – Learn to cook Japanese food with your kids! Only one registration required for each household.
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!
Important: If you are a JAS/JS/JETAA member, please remember to input your discount code when registering.
Meet Our Instructor:
This class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of TABLE FOR TWO USA. Debra is an author of two cookbooks and co-author of Japanese Cooking for Kids, TFT’s new cookbook, and the 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.
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 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.
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