おうちごはん！(Ouchigohan) – Tsukune Hot Pot with Udon Noodles

おうちごはん！(Ouchigohan) 

Tsukune Hot Pot finished with Udon Noodles

(Tori Dango Nabe & Shime no Udon)

Japanese Home Cooking with Table for Two

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

Saturday, November 16, 2025

6:00 - 7:30 PM EDT

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

Hosted online via Zoom

(Ingredient list recipe card and Zoom link will be provided a week before the event)

Join the Japan-America Society of North Carolina 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. (JSB members: find the discount code on the JSB Member Portal!)

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.

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. During Covid 19 she is teaching live online cooking programs to youth and adults.

The Japan Society of Boston is pleased to work with our friends at The Japan-America Society of Houston, The Japan-America Society of Georgia, The Japan-America Society of Washington DC, The Japan-America Society of Greater Philadelphia, The Japan America Society of Colorado, The Japan-America Society of North Carolina, and the US Japan Exchange and Teaching Programme Alumni Association (USJETAA) to present this family-friendly cooking series おうちごはん！Ouchigohan! - Japanese Home Cooking with TABLE FOR TWO USA, part of the innovative food education program, Wa-Shokuiku: Learn. Cook. Eat Japanese!, where participants make simple, healthy, homestyle Japanese food to enjoy with friends and family.

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