おうちごはん! Ouchigohan! Japanese Home Cooking – Kei-Chan Yaki and Strawberry Matcha Latte

Japanese Home Cooking with Table for Two and the Japan America Societies of Washington DC, Georgia, Houston, Boston, Philadelphia, Alabama, North Carolina, and JETAA

Join the Jet Alumni Association and Table for Two 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!

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!

A full list of ingredients, recipes, and instructions will be sent the week of the class.

Members of Japan America Societies/US JETAA can enter their society’s discount code at checkout for member pricing. Advance ticket purchase required. Only one registration per household needed. 

Sat, May 16, 2026
6:00 PM (ET)
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*JASWDC members can use code “wdc” to save $5

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The recipe card with ingredient list and Zoom link will be provided via Email a few days before the event. 

About the Instructors:

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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.