おうちごはん！(Ouchigohan) – Kei-Chan Yaki & Strawberry Matcha Latte

おうちごはん！(Ouchigohan) 

Kei-Chan Yaki and Strawberry Matcha Latte

Japanese Home Cooking with Table for Two

in partnership with the Japan-America Societies of Boston, Alabama, Georgia, Houston, North Carolina, Philadelphia, Washington DC and USJETAA

Saturday, May 16, 2026

6:00 - 7:30 PM ET

$10 JSB/JS/JETAA Members / $15 Non-members

Hosted online via Zoom

(Ingredient list, recipe card, and Zoom link will be provided a few days prior to the class)

Join USJETAA for the May edition of our family-friendly online Japanese home cooking series おうちごはん! OUCHIGOHAN—and cook along from your own kitchen!

Let’s welcome the new season with a trio of simple and delicious Japanese home-cooking recipes! This May, Ouchigohan will finish its #EdamameChamp theme with Kei-chan Yaki, a specialty of Gifu Prefecture. This flavorful dish features miso-marinated chicken thighs stir-fried with cabbage and vegetables, making it a hearty and approachable meal for busy spring schedules.

We’ll also prepare Rice with Spring Peas, a light and seasonal side dish that complements the Kei-chan Yaki in both taste and simplicity.

To finish, we’ll make a Strawberry Matcha Latte, a refreshing café-style drink perfect for spring. Once you learn the trick to making this specialty drink at home, you can enjoy your own version while saving money on an expensive coffee-house favorite.

Join us as we cook, taste, and celebrate delicious flavors —right from the comfort of your own kitchen.

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 need. 

(JSB members: find the discount code on the JSB Member Portal!)

About the 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.