Explore all of the upcoming programs and events at the JCCCNC.

View the full listing of programs in the posterboard setting or view by the current month, week or day. You can also filter using "Categories" to see just weekly classes (on-going) or by interest, like cooking, sports or cultural arts/crafts.  

Community Kitchen – November 28, 2017
Nov 28 @ 6:30 pm – 9:00 pm


A shared evening of cooking and dinner with recipes from the community!

Tuesday, November 28, 2017, 6:30 p.m. – 9:00 p.m.
$16 for JCCCNC Members, $20 for General Public

JCCCNC’s Community Kitchen is our ongoing communal dinner program bringing members of community together to learn Japanese and Japanese American family recipes and to share a multi-generational communal dinner. Adapting our Baachan’s Kitchen program started in 2016, our Community Kitchen is open to all who want to enjoy and share Japanese home-style cooking while connecting with the community.

November Community Kitchen Menu:

  • Nabe (Japanese Hotpot)
  • BYOB – Bring drinks to share!
Cooking with Sonoko Sakai: New Year’s Good Luck Foods
Dec 2 @ 10:00 am – 1:00 pm

Cooking with Sonoko Sakai: New Year’s Good Luck Foods

Saturday, December 2, 2017
10:00 a.m. – 1:00 p.m.
Instructor: Sonoko Sakai
$95 JCCCNC Members
$120 General Public







The Japanese Oshogatsu  (New Year’s) holiday is one of the most important holidays observed and features many different special osechi ryori foods that come in an assortment of vibrant colors and hold auspicious meanings for the coming year.  These foods are often packed in square jubako containers and enjoyed on New Year’s day with family and friends. Food writer Sonoko Sakai has prepared a menu for her New Year’s Good Luck Foods workshop that will teach you how to make these foods and learn what each special dish symbolizes: forward movement, fertility, prosperity, health and longevity. This is the perfect opportunity for those looking to learn how to preserve Japanese cultural traditions which can be enjoyed year after year! This is a combination of hands-on and demonstration class. Please bring a container and kitchen knife and dish towel to the workshop.


New Year’s Good Luck Foods Workshop Menu:

  • Nishime: Chicken, root vegetables, snow peas and konnnyaku stew
  • Namasu:Daikon, carrot and dried persimmon salad
  • Tazukuri: Seasoned baby sardines
  • Kinton: Sweet potato puree and chestnuts
  • Ozoni: Soup with homemade mochi, fish cake and vegetables
  • Datemaki: Egg roll with hanpen



Winter Kaiseki Cooking Workshop
Dec 9 @ 12:00 pm – 3:00 pm

Winter Kaiseki Workshop

Saturday, December 9, 2017
12:00 p.m. – 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$45 JCCCNC Members
$55 General Public

Our popular seasonal Kaiseki cooking workshops consist of an elegant multi-course meal in the Kaiseki tradition using a menu of fresh ingredients to reflect the flavors and colors of each season. Our Winter Kaiseki Workshop features six dishes inspired by the foods of a Japanese New Year’s celebration! The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes.

Winter Tasting Menu:

  • Izumidai no Kobujime: Kelp Marinated Raw Tilapia
  • Kaburamushi: Steamed Fish & Prawns Topped with Egg White and Grated Daikon Radish
  • Sekihan: Red Beans and Rice – aka “Happy Rice”
  • Subasu: Vinegar Pickled Lotus Root
  • Kuromame: Sweetened Black Soy Beans
  • Senmaizuke: Thousand Layer Pickled Radish


2017 Mochitsuki Workshops
Dec 16 all-day

Mochitsuki Workshops
Saturday, December 16, 2017
11:00 a.m. – 6:30 p.m. (1/2 hour shifts)
$15 JCCCNC Members, $20 General Public


Register by Thursday, December 14, 2017

$15/person for JCCCNC Members
$20/person for general public
Children 5 years old and under are FREE
Group pricing for groups of 6 or more is available. Please call us at (415) 567-5505 for details.

While eaten year-round, mochi is also a very important part of traditional Japanese New Year’s celebrations! Come to the JCCCNC’s annual mochitsuki workshop to learn how mochi is made and come away with delicious fresh mochi for your enjoyment and seasonal festivities! This is also a great cultural activity for groups and families!

  • Mochitsuki is the ceremony in which cooked rice is pounded into mochi, traditionally using a heavy wooden mallet.
  • Kagami mochi is a New Year decoration, which is traditionally broken and eaten in a ritual called Kagami biraki (mirror opening).
  • Zōni is a soup containing mochi also eaten on New Year’s Day. In addition to mochi, zoni contains vegetables like taro, carrot, honeywort and red and white colored kamaboko (fish cake).
  • Kinako mochi is a mochi dish that is traditionally made on New Year’s Day for good luck. This style of mochi preparation includes roasting the mochi over a fire or stove, then dipping it into water, finally coating with sugar and kinako (soy flour).

Ever want to make your very own mochi?  Learn from one of Japantown’s manju makers, Mr. George Yamada, owner of the Yamada Seika manju-ya, which served the community for 36 years and closed its doors in 1999.  Mr. Yamada not only generously donated his mochi making machine to the JCCCNC, but has shared his talents and joy of this New Year’s tradition with the community.  Watch Mr. Yamada transform hot rice into mochi, and learn how to make your own “ko-mochi” (fresh mochi), with kinako, anko, and other sweets.  A fun -filled cultural workshop you will not want to miss, and your friends will love you when you bring home all the extra mochi! Take home up to 2 lbs. of your own mochi for New Years!


Register by Thursday, December 14, 2017

$15/person for JCCCNC Members
$20/person for general public
Children 5 years old and under are FREE
Group pricing for groups of 6 or more is available. Please call us at (415) 567-5505 for details.

Workshop Time Slots (Please indicate your top 3 preferred time slots if registering by phone or in person)

Shift 1: (11:00am-11:30am)     Shift 2: (11:45am-12:15pm)     Shift 3: (12:30pm-1:00pm)
Shift 4: (1:30pm-2:00pm)       Shift 5: (2;15pm-2:45pm)        Shift 6: (3:00pm-3:30pm)
Shift 7: (3:45pm-4:15pm)        Shift 8: (4:30pm-5:00pm)       Shift 9: (5:15pm-5:45pm)
Shift 10: (6:00pm-6:30pm)

Dessert Mochi with Kaori Becker
Jan 20 @ 2:00 pm – 4:00 pm

Dessert Mochi with Kaori Becker

Saturday, January 20, 2018
2:00 p.m. – 4:00 p.m.
Instructor: Kaori Becker
$55 JCCCNC Members
$65 General Public


Mochi is both a traditional and modern ingredient to making sweets that everyone loves! Learn how to make 3 different types of dessert mochi with chef Kaori Becker! Kaori will show you how to make from scratch:

  • Ichigo daifuku mochi (strawberry mochi)
  • Matcha (green tea) anko (sweet red bean)/chocolate mochi
  • Odango
  • Ice cream mochi

This 2-hour hands-on workshop is perfect for those who can’t get enough mochi to munch on!

About Kaori Becker: Growing up as a “hapa” (half-Japanese) woman in the Bay Area, Kaori was surrounded by her mother Yukiko’s Japanese home-cooking. When Yukiko told her that many years ago Kaori’s grandmother owned her own  ramen shop in Fukushima, Japan, Kaori decided to dive deeper into her roots through cooking ramen.

​After studying and specializing in ramen-from-scratch, Kaori taught a class at The Seasoned Farmhouse, a recreational cooking school in Columbus, Ohio, in 2014. Shortly afterwards, Kaori taught other classes at Franklin Park Conservatory, centering around Asian cuisine, including Japanese, Chinese, Korean, Thai and Indian. In 2015, while teaching English to high school students, Kaori ran a bi-weekly cooking club every month, beginning to realize  that her passion for cooking, and teaching others how to cook, was greater than her passion to teach English. After moving to the Bay Area in the summer of 2016, Kaori created her business, Kaori’s Kitchen. For more information on Kaori and other cooking classes she offers, visit her website at:


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The JCCCNC a 501(c)(3) non-profit organization registered in the State of California

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