Japanese Cooking with Kids

About the Author

Debra Samuels has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called Eats Meets West she developed the popular Kids Are Cooking series on food, culture and nutrition for Boston's Children's Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean and Japanese cuisines, with a particular focus on the latter. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognises outstanding contributions to understanding and friendship between the U.S. and Japan. Samuels leads the program content and curriculum development for TABLE FOR TWO USA. Currently, she travels around the country teaching hands on workshops on bento, the Japanese lunchbox. She is the author of Tuttle Publishing's My Japanese Table, and co-author of The Korean Table. Mayumi Uejima-Carr became the president of TABLE FOR TWO USA following work with Accenture and Eli Lilly pharmaceutical company and earning an MBA from Thunderbird School of Global Management at Arizona State University. With TABLE FOR TWO USA, she has developed a program to provide healthier school meals for children in the U.S. She was a delegate to the US-Japan Leadership Program (2017-18). Yumi Komatsudaira is a recipe developer, food stylist, culinary instructor and President of K-Seaweed a leading ocean greens provider. She is the author of Japanese Superfoods.