Join 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.
Members of other Japan/Japan America Societies—please enter your society’s discount code at checkout for member pricing. Advance ticket purchase required. One registration per family.
The recipe card with ingredient list and Zoom link will be provided a few days before the event.
$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.