おうちごはん！Fruits Sando

Japanese Home Cooking with Table for Two & NAJAS
in Washington DC, Boston, Georgia, Houston, Philadelphia, North Carolina, Colorado, & Indiana

Join us for the April edition of the family-friendly online Japanese home cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking and cook along or just watch from your own kitchen! On the menu this month is Fruits Sando!

Is it a dessert? Is it a sandwich? It’s both! It’s Fruits Sando, the famous Japanese edible works of art.  A kaleidoscope of fruit, strawberries, orange, kiwi and bananas, is arranged on pillows of homemade whipped cream and sandwiched between pieces of fluffy bread.  Sliced at a precise angle and you get a gorgeous cross section of delicious fresh fruit.  Join this family friendly activity and learn how to make fresh whipped cream and how to select and place the fruit to maximum effect when cut.

These delightful treats can be served for snacks, instead of birthday cake, or at brunch.

 

Tickets
$15 / $10 members. Members of other Japan/Japan America Societies—please select the “NAJAS Member” option and enter your society’s discount code at checkout for member pricing. Advance ticket purchase required. One registration per family. The recipe card with ingredient list and Zoom link will be provided a few days before the event.

 

 

Sunday, April 21
5 PM EST
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*JASWDC members can use code “WASHINGTONDC” 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.