It is said that Japanese eat with their eyes, first ‘tasting’ a dish by sight. While the Japanese presentation of food is a certainly a culinary artform, you do not have to be a chef to make the eye catching Sanshoku Gohan (三色ご飯). Known as a meal in a bowl, sanshoku gohan combines three (san) toppings, each of a different color — seasoned meat (or tofu), scrambled egg, and a green veggie, over a bed of rice to create the perfect blend of classic Japanese flavors.
This popular dish is traditionally made with ground chicken, but ground beef, pork, or tofu also work well. The slightly sweetened protein makes the dish a favorite with kids.
We round the meal out with a simple miso soup. And for a special treat, we celebrate the fruit of fall, the apple, by learning how to make an apple bunny – essential fare for every kid’s bento box and perfect for Otsukimi moon viewing.
The ingredient list and recipe will be provided before the event.
NAJAS friends can enter their Society-provided code in the "Registration Code" bar to receive a discounted rate.
The Japan-America Society of Houston is pleased to work with our friends at The Japan Society of Boston, 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, Japan-American Society of Indiana, and The Japan Society (New York) in this 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.
$10 JASH Members / $15 Non-members. JASH members use code "Houston" to register.
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.
This program is made possible by:
Program Note: Photographs may be taken during the event for the records of the program host and for use in public media outlets. Registering for the event generally signifies acknowledgment that your likeness may be used in these ways.