おうちごはん! (Ouchigohan) Sanshoku Gohan Homecooking Class

To complete your registration, click HERE or visit www.jascolorado.org/event-calendar#!event/2023/9/10/ouchigohan-sanshoku-gohan

おうちごはん (Ouchigohan) Home Cooking - Sanshoku Gohan Tri-Colored Rice Bowl + Miso Soup + Apple Bunny

Japanese Home Cooking with Table for Two

in Atlanta/Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, Indiana, and New York

Sunday, September 10th, 2023 @ 6:30-8:00 PM ET

$10 Members / $15 Non-members

JASG members use code "georgia"

Hosted online via Zoom

(ingredient list will be provided a few days before the event)

Sanshoku Gohan is a meal in a bowl. It also makes a perfect bento box lunch! Three (san) different color toppings: seasoned meat (or tofu), scrambled egg, and a green veggie are set on top of hot rice (gohan) for a blend of classic Japanese flavors. Traditionally made with ground chicken you can substitute ground beef, pork, or tofu.  This is very easy to make and the slightly sweetened meat makes it a favorite with kids.  We round the meal out with a simple miso soup.  And for a special treat we celebrate the fall fruit, apples, by learning  how to make an apple bunny – essential fare for every kid’s bento box.  All registrants will receive a list of ingredients and a copy of the recipe, along with the link to participate, as we get closer to the event. JASG members - please enter your society's discount code at checkout for $5 off!

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, homestyle Japanese food to enjoy with friends and family. This month’s program is hosted by Japan-America Society of Houston and joined by Japan Society New York, The Japan Society of Boston, The Japan-America Society of Georgia,  Japan America Society of Colorado, Japan-America Society of Indiana, Japan America Society of Greater Philadelphia and The Japan-America Society of Washington D.C.