Explore all of the upcoming programs and events at the JCCCNC.
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A shared evening of cooking and dinner with recipes from the community!
Tuesday, February 20, 2018, 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.
February Community Kitchen Menu: Chinese-Inspired Dishes!
- Gyoza (potstickers)
- Chahan (fried rice)
- Chinese Cabbage Salad
- Almond Jelly and Fruit Cocktail Dessert
- Beverages BYOB – Bring drinks to share!
Hinamatsuri Japanese Girls’ Day Cooking Workshop
Sunday, February 25, 2018
1:00 p.m. – 4:00 p.m.
Instructor: Mariko Grady of Aedan Fermented Foods
$55 JCCCNC Members
$65 General Public
- Temari Sushi
- Seasonal Spring Greens
- Clam Soup
- Amazake Dessert
March 3rd is Girls’ Day in Japan, also known as Hinamatsuri- The Festival of Dolls. A traditional set of special dolls depicting the Japanese imperial court, called Hina dolls, is traditionally given to newborn girls and displayed prominently in each household for the holiday. On this holiday, Japanese mothers cook a special meal on this day to celebrate and pray for the health and happiness of the young girls in the family.
As with most holidays around the globe, food and drinks play a big role on Girls Day. Traditional celebration dishes for Hinamatsuri are prepared with delicacies and are ceremonially beautiful and delicious. Intricately decorated sushi often takes center stage along with soup and spring vegetable dishes, and of course, with Japanese sweets.
In this workshop, you will learn how to prepare Temari Sushi (hands on). Temari is a traditional decorative ball for girls, and Temari sushi is a bite size sushi with various toppings. Along with Temari sushi, you’ll enjoy spring green dishes, clam soup, and Amazake dessert. All dishes are prepared with Aedan Fermented Food’s Koji products which are made in the traditional Japanese way.
This cooking class is perfect for learning new and interesting skills, and for preparing for the upcoming Hinamatsuri!
Children above the age of 6 are more than to welcome to join this class.
About Mariko Grady:
Mariko Grady is the founder of Aedan Fermented Foods.
In 2011 after the devastating tsunami struck Japan, Mariko sold her natural fermented products to friends to fundraise for Japanese victims. The popularity of Mariko’s delicious fermented foods spread quickly by word-of-mouth in the local community between Japanese mothers and their friends. After this fundraising, Mariko started to write Aedan’s weekly newsletters to share fermented foods and her wisdom on leading a happy healthy life. In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line.
Aedan creates small batch fermented products using the knowledge passed down from Mariko’s Grandfather’s miso-making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of San Francisco.
Aedan brings Japanese fermented foods that are essential to flavor and health of every traditional Japanese meal to your table. We hand craft these foods in small batch, bringing you the foundation you need to craft fresh, healthful meals for you and your family. For more information on Aedan Fermented Foods and products, visit: aedansf.com.
Enjoy this special Girl’s Day cooking class featuring Aedan’s Koji product with Mariko!!
Spring Kaiseki Workshop
Saturday, March 17, 2018
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 Spring Kaiseki Workshop features four dishes and will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes.
Spring Tasting Menu:
- Prawn & Wakame (seaweed) Vinegared Salad
- Chirashisushi (mixed sushi with bamboo shoots, chirimenjako [half-dried baby sardines), egg omelet and fresh kinome (prickly ash) leaves]
- Hamagurishinjo (clam dumpling)
- Nuta (spring onion and scallops in miso dressing)