おうちごはん！(Ouchigohan) 

Agedashi Tofu & Nasu Dengaku

Japanese Home Cooking with Table for Two

with Georgia, Boston, Houston, Philadelphia,

Washington DC, Colorado, North Carolina and USJETAA

Sunday, April 27, 2025

4:00 - 5:30 PM EDT

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

Hosted online via Zoom

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

Join the Japan-America Society of Georgia (JASG) this April for the family-friendly online Japanese home cooking class series おうちごはん OUCHI GOHAN and cook along or just watch from your own kitchen! On the menu this month is NASU DENGAKU & AGEDASHI TOFU! 

Nasu Dengaku is a delicious Japanese dish featuring grilled or broiled eggplant topped with a sweet and savory miso glaze. The rich umami flavor comes from a blend of miso paste, mirin, sake, and sugar, creating a beautifully caramelized finish. Soft and tender inside with a slightly smoky glaze, this dish is simple yet packed with deep, satisfying flavor. Often served with steamed rice and vegetable sides, This dish is a great way to enjoy traditional Japanese cooking. Join us to learn more about this classic appetizer!

Agedashi Tofu is a comforting and flavorful Japanese dish featuring crispy, deep-fried tofu served in a light, savory broth. The tofu is coated in a thin layer of starch, creating a delicate crispness that contrasts beautifully with the warm, umami-rich dashi-based sauce. Garnished with toppings like grated daikon, green onions, and bonito flakes, Agedashi Tofu offers a balance of texture and flavor that makes it a popular appetizer or side dish. Simple yet deeply satisfying, this dish is a great introduction to traditional Japanese cooking!

The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of Table for Two.  Debra is an author of two cookbooks and the 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.

The recipe card with ingredient list and Zoom link will be provided a few days before the event. Only one registration needed per household. 

JSB members see discount code on the member only 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. 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 in this special installment of the 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. This Ouchigohan event is part of #EdamameChamp, TABLE FOR TWO USA’s annual campaign to promote healthy eating through Japanese cuisine focusing on SOY.

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