To complete your registration, click HERE or visit www.jas-hou.org/events/2026/3/21/ouchigohan-misomadness
おうちごはん! (Ouchigohan) Miso Madness Home Cooking
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, March 21, 2026 @ 5:30-7:00 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 Japan-America Society of Houston (JASH) for the March edition of our family-friendly online Japanese home cooking series おうちごはんOUCHIGOHAN—and cook along from your own kitchen!
As March brings its signature excitement, we’re channeling that energy into the kitchen with a little culinary “madness” of our own—spotlighting miso as the bold, umami-rich MVP of the Japanese pantry.
In proud partnership with Table for Two’s #EdamameChamp Campaign, we are celebrating soybeans—the plant-based powerhouse at the heart of miso. For centuries, miso has been a cornerstone of Japanese cuisine, prized for its depth, versatility, and nourishing qualities. During this interactive cookalong, participants will explore creative and delicious ways to cook with miso—highlighting its rich flavor and cultural significance while inspiring new everyday favorites.
While the final menu is still being perfected, participants can look forward to a full miso-inspired experience—featuring an appetizer, main dish, and even dessert, each incorporating miso in inventive and delicious ways. We are especially honored to be joined by a special GUEST CHEF who will guide us step-by-step through this flavorful culinary experience. Whether you’re a seasoned home cook or brand new to Japanese cuisine, this family-friendly program is designed for all ages and skill levels.
Advance ticket purchase required. One registration per family. Members of other Japan/Japan America Societies—please enter your JASG’s discount code (georgia) at checkout for member pricing. The recipe cards, ingredient list, and Zoom link will be sent a few days prior to the event. Get ready to stir, whisk, and taste your way through MISO MADNESS!
MISO MADNESS BRACKET
Cast Your Vote. Crown the Champion. Celebrate Miso.
The Miso Madness doesn’t stop in the kitchen!
Throughout March, iconic miso dishes will go head-to-head in a tasty showdown to determine the #MisoMadness version of #EdamameChamp.
From comforting classics to regional specialties, each matchup highlights the incredible versatility and depth of Japan’s beloved fermented soybean paste.
How It Works
-
Matchups are released every Wednesday and Friday throughout March
-
Voting will remain open for 24 hours per round
-
Winners advance through the bracket
-
The final champion will be revealed LIVE during our March 21 Ouchigohanprogram!
MISO MADNESS BRACKET
Cast Your Vote. Crown the Champion. Celebrate Miso.
The Miso Madness doesn’t stop in the kitchen! Throughout March, iconic miso dishes will go head-to-head in a tasty showdown to determine the #MisoMadness version of #EdamameChamp. From comforting classics to regional specialties, each matchup highlights the incredible versatility and depth of Japan’s beloved fermented soybean paste.
How It Works
-
Matchups are released every Wednesday and Friday throughout March
-
Voting will remain open for 24 hours per round
-
Winners advance through the bracket
-
The final champion will be revealed LIVE during our March 21 Ouchigohanprogram!
Vote based on flavor, nostalgia, regional pride—or simply which dish makes you hungriest. Follow along, rally your favorites, and help us narrow down the field to one ultlimate Miso Champion! Now it’s your turn to decide which dish reigns supreme! Let the Miso Madness begin!
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.
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