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.
Miso Making Workshop with Aedan Fermented Foods
Sunday, August 26, 2018
1:00 p.m. – 4:00 p.m.
Instructor: Mariko Grady of Aedan Fermented Foods
$55 JCCCNC Members
$65 General Public
Learn the basics of making traditional miso paste, and why it’s worth the six month wait!
We will begin with a TASTING and DISCUSSION of traditional Japanese foods fermented with koji, including miso, amazake, pickles and more! Then we will get HANDS-ON and mash together our own batch of miso from freshly cooked soy beans, koji and salt. Each student will take home a quart size jar of miso to ferment at home for a minimum of 6 months. Afterwards, enjoy a light menu including miso rice balls, miso soup, and more! Workshop will be led by Mariko Grady, the founder of Aedan, a local company making traditional Japanese fermented foods.
- Miso rice balls
- Miso soup
- Special Miso Dish by Mariko Grady
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.
REIMAGINE: Celebrating 45 Years and a New Beginning
Join us on in the Center’s newly renovated Nisei Community Hall/gymnasium as we celebrate the 45th Anniversary of our incorporation for a festival of food!
Come and graze your way through 16 yatai (Japanese style food booths) featuring awesome restaurants, trendy cocktails and comfort foods by community chefs. This year we are showcasing some of the coolest up and coming pop-up restaurants in town!
Don’t be late… registration and silent auction open at 3:00 p.m., food booths open at 4:00 p.m. and the program will start at 5:00 p.m.
The event will also present a live auction featuring a trip to Japan for four with airfare donated by Japan Airlines (JAL) and 4-night accommodations provided by Kintetsu Travel (KIE).
Purchase Tickets HERE
Call (415) 567-5505 or email firstname.lastname@example.org for additional information. The Center is located at 1840 Sutter Street, San Francisco, CA 94115.
Proceeds from the event will go towards the development of dynamic cultural, educational, social and outreach programs that serve the 185,000 visitors the Center welcomes each year.
Fall Kaiseki Workshop
Saturday, September 22, 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 Fall 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.
Fall Tasting Menu:
- Boiled Chilled Octopus
- Autumn Sesame “Tofu” in a Fragrant Broth
- Tofu Dressed Seasonal Vegetable
- Taro Potato & Mushroom Mixed Rice