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おうちごはん! (Ouchigohan) Salmon Takikomi Gohan & Mitarashi Dango 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, April 25, 2026 @ 5:00-6:30 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 )
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.
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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