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Healthy Japanese Cooking Class with Kris TomokoMarch 4, 2004SAN FRANCISCO (March 4, 2004) - The Japanese Cultural & Community Center of Northern California presents “Healthy Japanese Cooking” with Kris Tomoko, a variety of cooking classes to be held from March 13th to March 16th. In her commitment to live ecologically and happily on earth, Kris teaches the cooking of simple, healthy and delicious food for the home. Kris Tomoko graduated from Lima Macrobiotic Cooking School. She currently resides in Yokohama and visits the Bay Area to share her joy of healthy living. “Simply Soba” will be held on Saturday, March 13th from 10:00 to 12:30 p.m. Soba buckwheat noodles, one of the most popular and nutritious foods in Japan, can be made from scratch using kitchen tools you already have at home and the entire family can join in. Enjoy a healthy, tasty meal served hot or cold for various seasons. “Sakura-mochi – Cherry Rice Mochi” will be held on Saturday, March 13th from 2:00 to 4:00 p.m. In this class you will learn how to make the delicious spring treats, Sakura-mochi w/ azuki beans wrapped in a cherry leaf and Kusa-mochi, which uses fragrant yomogi leaf powder. You will also enjoy tasting different types of Japanese tea. “Miso Making” will be held on Sunday, March 14th from 10:30 to 12:30 p.m. Learn to make Miso, a basic ingredient in Japanese cooking made from soybeans, and discover ways to use it in your everyday cooking. While the magical process begins from the grinding of boiled soybeans and requires several months to ferment, the participants will learn the process and take home some miso to observe its transformation – from beans to paste to delicious miso. Then, try some simple recipes using miso in soup, salad, and as an accent to vegetables. “Tofu Making” will be held on Sunday, March 14th from 2:00 to 4:30 p.m. and Tuesday, March 16th from 6:00 to 8:30 p.m. You will be introduced to a simple way to make Tofu, bean-curd cake, which is a staple in Asia and a great source of high-quality protein, vitamins and iron. You can enjoy tofu in many types of dishes from salads, soups and even desserts. People of all ages enjoy tofu and after this class you will be able to enjoy the flavor, taste and texture of homemade tofu. Space is limited in all classes. The class fees are $35 general public and $30 for JCCCNC members. Individuals signing up for more than one class will receive a $5 discount on each additional class. All of the classes will be held at the Japanese Cultural & Community Center of Northern California, 1840 Sutter Street, located in San Francisco’s Japantown. To sign-up and reserve your space, contact the JCCCNC at (415) 567-5505. Please note that the above menus may vary based on the availability of ingredients. About the JCCCNCEnvisioned by the Japanese American community, JCCCNC will be an everlasting foundation of our Japanese American ancestry, cultural heritage, histories and traditions. The JCCCNC strives to meet the evolving needs of the Japanese American community through programs, affordable services and facility usage. The JCCCNC is a non-profit community center based in San Francisco. For more information, please contact:Lori Matoba, Director of Programs |
