Ouchigohan!
おうちごはん!
Japanese Home Cooking
Salmon Takikomi Gohan, Broccolini with Miso Dressing, and Mitarashi Dango
Hosted this month by JASNC & Table For Two
Join us for a fun and educational
online cooking class!
Register below.
Saturday, April 25, 2026
5:00PM-6:30PM EST
Cost:
$10 JAS/JS/JETAA Members
$15 Non-Members
Kid-friendly activity.
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.
Important: If you are a JAS/JS/JETAA member, please remember to input your discount code when registering.
Why not get your discount code by becoming
JASNC Member? Click here to join.
If you are already a JASNC member, email us at info@jasnc.org for the discount code.
This class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of TABLE FOR TWO USA. Debra is an author of two cookbooks and co-author of Japanese Cooking for Kids, TFT’s new cookbook, and the 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.
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 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 was teaching live online cooking programs to youth and adults.
