おうちごはん！(Ouchigohan) – Salmon Takikomi Gohan, Broccolini with Miso Dressing, and Mitarashi Dango

おうちごはん！(Ouchigohan) 

Salmon Takikomi Gohan, Broccolini with Miso Dressing, and Mitarashi Dango

Japanese Home Cooking with Table for Two

in partnership with the Japan-America Societies of Boston, Alabama, Georgia, Houston, North Carolina, Philadelphia, Washington DC and USJETAA

Saturday, April 25, 2026

5:00 - 6:30 PM ET

$10 JSB/JS/JETAA Members / $15 Non-members

Hosted online via Zoom

(Ingredient list, recipe card, and Zoom link will be provided a few days prior to the class)

Join Japan-America Society of North Carolina (JASNC) for the April edition of our family-friendly online Japanese home cooking series おうちごはん! OUCHIGOHAN—and cook along from your own kitchen!

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.

Members of Japan America Societies/US JETAA can enter their society’s discount code at checkout for member pricing. Advance ticket purchase required. Only one registration per household need. 

(JSB members: find the discount code on the JSB Member Portal!)

About the Instructor:

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

Debra 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.