Table For Two

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TOWARDS A WORLD OF HEALTHIER EATING - Healthy School Meals & Food Education for All Children -

🍱🍙💚
https://smart.bio/tablefor2_usa

08/30/2026

Your company can feed children this fall :rice_ball:
Welcoming corporate partners for Onigiri Action 2026.
This fall, your company can turn onigiri into school meals! From Oct 8 to Nov 17, every photo shared with helps deliver school meals to children in need around the world — and it’s our corporate partners who make each of those meals possible. If your company would like to be part of it, we’d love to hear from you.

Companies can support Onigiri Action with donations that put school meals on the table for children in need. Many also organize corporate events, whether at a single office or across offices in the U.S. , where employees learn to make onigiri and give back together. It’s a fun team-building experience with real impact. We truly appreciate many corporate partners who have been supporting Onigiri Action for a long time 🙏

Learn more with our Getting Started Guide: link in bio 📎
LearnCookEatJapanese WaSho

Roll, slice, and enjoy 🍣Students at a high school in northern California made delicious sushi with lots of vegetables an...
08/20/2026

Roll, slice, and enjoy 🍣

Students at a high school in northern California made delicious sushi with lots of vegetables and protein including tuna and crab! One of our Wa-Sho Seeds instructors led this lesson. Wa-Sho Seeds instructors bring our hands-on Wa-Sho food education and cooking curriculum to more communities across the United States. 👩‍🍳

Learn More about Wa-Sho Seeds: wa-shokuiku.org/washo-seeds

08/13/2026

Check out the Bento Box Lunch Chapter from our Award-Winning Cookbook: Japanese Cooking with Kids! In it you will find delicious recipes as well as useful tips.

One main takeaway is the concept of 5 Colors. When incorporating the colors of red, yellow, green, white and black in every meal, it helps to ensure balanced nutrition is met while making the presentation visually appealing! 🍱🌈

Get a copy of our book today 📖 amazon.com/dp/4805317892 (link in bio)

08/11/2026

Kids learn not only how to cook but also important health-related concepts in our Wa-Sho classes! This boy loves all things soy 🫛💚

Read more about our Wa-Sho Program: bit.ly/WaShokuikuProgram (link in bio)

08/09/2026

**Nanbanzuke-Cold Marinated Fish**

Nanbanzuke – cold marinated fish - is a cousin of ceviche! 🐟🥕

The difference is the Japanese fish is coated in katakuriko (potato starch) fried and then put into the tangy marinade. It naps in the fridge for at least 4 hours and can stay up to several days. Served cold it is the perfect meal to beat the heat. Traditionally dark fleshed fish such as mackerel is used, but you can use almost any firm flesh fish, like salmon or ocean perch (pictured here).

[Recipe inspired by Nami Chen One Cookbook]
For the Veggies: Julienne 1 carrot, half an onion, half red or green bell pepper. Stir-fry the vegetables in neutral oil for about 3 minutes.

Marinade: 3/4 cup dashi, 1/2 cup rice vinegar, 2-3 tablespoons soy sauce, mirin and sake. 2 tablespoons sugar. Heat in a small pan.

For the Fish: about 3/4 pound of firm flesh fish, cut into 3-inch pieces, coated with potato starch (or cornstarch) and fried about 2 minutes each side.

Assembly: Place marinade in rectangular container (with lid) that can hold all the fish in one layer.
Add the fried fish to the marinade. Cover with vegetables and place in the refrigerator for at least 4 hours. Best when served very cold. Can last several days in the fridge.

08/05/2026

Plan a community event during our Onigiri Action campaign from Oct 8- Nov 17! 🍙📸

You can organize a table where visitors can pose with handmade props or even have an onigiri making station. Every event is an opportunity to connect people through food while helping provide school meals to children around the world.

Read Our Getting Started Guide: static1.squarespace.com/static/…/OA2026_handbook.pdf (link in bio)

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New York, NY
10075

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