おうちごはん! Ouchigohan! Japanese Home Cooking – Summer Matsuri 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 us for the July 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!

This month we’re cooking up a “Summer Matsuri Special!”

Japanese summers are known for being steamy (mushiatsui)! But people forget the humidity as soon as they get into their summer yukata and enjoy street food at their local festivals, or matsuri.

Join our July Ouchigohan cooking session as we make these popular matsuri dishes: yakisoba (fried noodles), takoyaki (grilled octopus fritters), and refreshing strawberry kakigori (shaved ice).

Saturday, July 19th, 2025
5:00 – 6:30 PM (ET)
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*JASWDC members can use code “ wdc” 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.