Join the Japan Society of North Carolina for this family-friendly online Japanese home cooking class series おうちごはん OUCHIGOHAN and cook along or just watch from your own kitchen!
Let’s welcome the new season with a trio of delicious spring dishes!
This month’s menu continues our #EdamameChamp programming with Salmon Takikomi Gohan, a comforting one-pot rice dish studded with bright green edamame. Rice, salmon, vegetables, and savory seasonings cook together in a rice cooker or on the stovetop, creating a flavorful and nourishing Japanese-style pilaf!
We’ll also prepare Broccolini with Miso Dressing, inspired by nanohana, Japan’s delicate spring vegetable. The tender broccolini pairs beautifully with a rich, savory miso sauce that highlights the fresh flavors of the season.
To finish, we’ll make Mitarashi Dango, one of Japan’s most beloved traditional sweets. These chewy dumplings are made with silken tofu for extra tenderness and drizzled with a glossy sweet soy glaze—the perfect balance of sweet and savory.
Join us as we cook, taste, and celebrate the flavors of spring—right from the comfort of your own kitchen.
The recipe card with ingredients list and Zoom link will be provided a week before the event.
Advance ticket purchase required. One registration per family.
$10 JASH Members / $15 Non-members. JASH members use code "houston" to register.
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. During Covid 19 she is teaching live online cooking programs to youth and adults.
This program is made possible by:
Program Note: Photographs may be taken during the event for the records of the program host and for use in public media outlets. Registering for the event generally signifies acknowledgment that your likeness may be used in these ways.