Ouchigohan!
おうちごはん!
Japanese Home Cooking
Tsukune Hot Pot finished with Udon Noodles
(Tori Dango Nabe & Shime no Udon)
Hosted this month by JASNC & Table For Two
Join us for a fun and educational
online cooking class!
Register below.
Sunday, Nov. 16, 2025
6PM-7:30PM EST
Cost:
$10 JAS/JS/JETAA Members
$15 Non-Members
Kid-friendly activity.
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 November, we’re warming up with a cozy Tsukune Hot Pot (Tori Dango Nabe) — a hearty Japanese one-pot dish featuring tender chicken meatballs simmered with vegetables in a light, flavorful broth. It’s the perfect comfort food for the cooler season and a wonderful way to gather around the table with family and friends.
To complete the meal, we’ll finish with Shime no Udon, adding udon noodles at the end to soak up the rich, savory broth — a classic and satisfying way to conclude a traditional Japanese winter hot pot meal.
Members of Japan America Societies/Japan Societies/US JETAA—please enter your society’s discount code at checkout for member pricing. Advance ticket purchase required. Only one registration per household need.
The recipe card with ingredients list and Zoom link will be provided a week before the event.
Perfect for all skill levels, this program offers a fun and interactive way for families to cook together and explore Japanese cuisine.
Register now to secure your spot! No special equipment or claypot necessary.
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.
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.
