Join us for Part II of the series as we make nikujaga, Japanese-style simmered beef and vegetables. This popular one-pot dish is a staple in Japanese households as well as for kyushoku meals in schools. The combination of slightly sweet and salty flavors makes it a tasty favorite. Learn special cutting and cooking techniques, along with classic Japanese seasonings that make this one of Japan’s quintessential comfort foods. Serve with a refreshing salad made from Napa cabbage and clementines and add a bowl of rice for a quick, healthy and tasty meal! 

Save the date for future Ouchigohan cooking series:

• Dec 11 (Sat) | 5PM EST/4PM CST | Matcha Marble Cake and Matcha latte

All classes will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, cookbook author, cooking teacher and 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. 

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