おうちごはん！Nikujaga 肉じゃが, Japanese Meat & Vegetable Stew (with Hakusai and Clementine Cabbage Salad)

Japanese Home Cooking with Table for Two
in Washington DC, Boston, Georgia, Houston, Philadelphia, New York, Colorado, & Indiana

Join us in this family-friendly Japanese cooking class hosted by the Japan-America Societies of Washington DC, Boston, Georgia, Houston, Greater Philadelphia, New York, Colorado, and Indiana. This October we will be making an iconic Japanese home-cooked dish, nikujaga!

This Japanese nikomi, stew, combines sweet and savory flavors with a classic method of cooking down the liquid until it permeates the ingredients. A comfort dish of home and kyushoku (school lunch) is easy to make and will become a favorite in your house. Pair it with refreshing cabbage and clementine salad.

Vegetarians can use yaki dofu (grilled tofu comes in a package) or tofu cutlet instead of meat.

 

ON THE MENU:

Nikujaga – Japanese Meat & Vegetable Stew

Hakusai (napa cabbage) & Clementine Cabbage Salad

Corn Rice

 

Note: ingredient list and recipes will be emailed to all registered attendees before the event.

 

Sunday, October 22 2023
5 PM EST
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*Use code “DC” to save $5

Meet our Instructor: Debra Samuels

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.