おうちごはん! (OuchiGohan) Onigiri Action Halloween Bash!

To complete your registration, click HERE or visit https://usjetaa.wildapricot.org/event-6353792

おうちごはん！(Ouchigohan) Onigiri Action Halloween Bash!

Japanese Home Cooking with Table for Two, Japan-America Societies  & Japan Societies in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, North Carolina, and USJETAA

Saturday, October 18th, 2025 @ 6:00-7:30 PM ET

$10 Members / $15 Non-members

JASG members use code "georgia"

Hosted online via Zoom

( receive an email with the Zoom link and recipe card after registering )

Join us 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! This October, it’s the Onigiri Action Halloween Bash! We will be making:

• Onigiri (Salmon or Tuna) are hand-shaped rice balls filled with flaky salmon or creamy tuna mayo. We’ll also show you how to decorate them in cute, festive ways for Halloween.

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• Pumpkin (Kabocha) Soup is a cozy fall dish made with smooth, naturally sweet pumpkin. It’s comforting and simple to make, perfect for warming up on a crisp fall day.

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• Spinach Ohitashi, a classic Japanese side dish dressed with katsuo flakes or sesame seeds for a vegetarian option. It’s light, flavorful, and a nice balance to the meal.

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 worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children's Museum (1992-2000).  She 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.

おうちごはん！Ouchigohan! – Japanese Home Cooking is a special collaboration between members of the National Association of Japan-America Societies and Table for Two’s innovative food program, Wa-Shokuiku: Learn. Cook. Eat Japanese!, featuring recipes selected to introduce Japanese food philosophy and preparation techniques. Make simple, healthy, home-style Japanese food to enjoy with friends and family. The series is co-organized by he Japan-America Society of Georgia, The Japan Society of Boston, The Japan-America Society of Houston, TheJapan America Society of Colorado, Japan-America Society of North Carolina, Japan America Society of Greater Philadelphia,The Japan-America Society of Washington D.C. and US JET Alumni Association.