June 7th
5:00 6:30 PM
Zoom link to be shared with registrants upon registering

JASGP Discount Code: Philly

Register Online

Join us at the Japan Society of Boston for the June edition of our family-friendly online Japanese home cooking class, おうちごはん Ouchigohan. Cook along with us or just watch from your own kitchen. 

Let’s try another trending food hack from Japan! Popular among busy Japanese homecooks is this healthy and practical method of cooking a whole meal in one large pan or skillet. A main dish, sides, and even dessert are wrapped in parchment paper, set in simmering water, covered and steamed. Kansei 完成! Dinner is cooked in just 15 minutes!

This session, learn how to make a delicious meal with minimal clean-up and maximum flavor and nutrition! Different from Western sheet pan meals, the Japanese way is faster, healthier, and allows for more variation and moisture retention. We will show you a typical example using this method and then experiment at home for endless variations! 

Menu:

Salmon in Ginger Miso Sauce with Cabbage and Mushrooms
Okra or Asparagus with Wasabi Soy Sauce
Baby Potatoes with Carrots with Butter and Soy Sauce
Japanese Sweet Potato and Apples Dessert

*If you don’t have one frying pan large enough, you can use two.

The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program by Table for Two. The recipe card with ingredient list and Zoom link will be provided a few days before the event. Only one registration needed per household. 

About the Instructor: 

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 also worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children’s Museum (1992-2000).

Debra 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.