おうちごはん! Ouchigohan! Japanese Home Cooking – Super Sando Special!

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

Join Japan-America Society of Greater Philadelphia for the May edition of the family-friendly online Japanese home cooking class series おうちごはん! OUCHIGOHAN and cook along from your own kitchen!

On the menu this month is the Super Sando Special!

Like almost everything about Japanese food, Japanese Sandos are next level! Beautiful, delicious, eclectic combinations all describe the wonderful world of what Japanese put between two slices of bread. Combeni (Convenient) Store sandos are legendary. Join us as we put together a picnic bento of sandos that includes: Pork, Chicken or Tofu Katsu, the Kyoto specialty fuwa-fuwa fluffy Dashi Tamago Sando and special dessert, Fruits Sando with strawberries and blueberries on a cloud of whipped cream. Add asparagus spears with wasabi soy sauce and you are all set for summer.

The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of Table for Two. Debra is an author of two cookbooks and the 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.

Friday, May 16th, 2025
6:00 PM ET
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

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

Members of other Japan/Japan America Societies—please enter your society’s discount code at checkout for member pricing.

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Advance ticket purchase required.

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

 

Meet our 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 taught live online cooking programs to youth and adults.