Table For Two

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Table For Two, Nonprofit Organization, New York, NY.

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

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https://smart.bio/tablefor2_usa

09/03/2026

Calling all US undergraduate or graduate college student groups - join our “Intercollege Onigiri Action 2026" initiative! 📣🍙

Take part in a fun, meaningful competition among student groups nationwide during this fall’s Onigiri Action campaign. Any existing group works or you can form your own group with your friends (5+ members).

The group with the most onigiri posts will win, and special awards will also be given for the most creative reel and best group photo. Gather your group, share your onigiri, and see if your college can come out on top!

Learn More and Register Your Student Group: https://form.jotform.com/262231538192455 (Application due by Oct 10)

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About Onigiri Action
This is a special initiative of Onigiri Action, an annual autumn social good campaign connecting the simple act of taking a photo with helping to feed school children in need. Through the generosity of our partner organizations, every Japanese rice ball-related post on our global campaign website or on social media with will provide five school meals to children in need around the world. 12th Onigiri Action will be held from Oct 8th to Nov 17th 2026,
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08/30/2026

Your company can feed children this fall 🍙
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

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.

Address

New York, NY
10075

Website

http://usa.tablefor2.org/

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