Learn how to put together a colorful, well balanced, eye appealing lunch for yourself and your family as Debra Samuels, cookbook author of “My Japanese Table,” takes you through the basic elements of creating multiple mini dishes to make your own boxed lunch. The menu includes: tamagoyaki (Japanese rolled omelet), Onigiri (rice ball) stuffed with Tuna-Mayo, quick cucumber pickles, Japanese fried chicken and green beans with sesame dressing. You will see how a variety of food in smaller portions can satisfy any appetite.
Debra Samuels has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe. When she’s not visiting Japan, Debra lives in Massachusetts with her husband. CookingAtDebras.com