Calendar

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.  

Nov
13
Mon
Unlocking Umami: Cooking Workshop and Light Dinner
Nov 13 @ 6:00 pm – 8:00 pm

Unlocking Umami
Cooking Workshop and Light Dinner
Presented by Uneno Dashi of Kyoto, Japan and Aedan Japanese Fermented Foods of San Francisco

Monday, November 13, 2017
6:00 p.m. – 8:00 p.m.
$45 JCCCNC Members, $55 General Public
  SIGN UP
Umami has been described as a “pleasant, savory flavor” and has been gaining widespread recognition by culinary professionals and food enthusiasts as a distinct flavor category. This umami quality can be found in many Japanese foods, including in traditional dashi soup stocks and fermented dishes. Join us for a very special cooking workshop and dinner presented by visiting fourth-generation dashi masters from Kyoto, Motofusa and Yoshiko Uneno of Uneno Dashi. Additional menu items provided by Aedan Japanese Fermented Foods of San Francisco. Uneno’s long-standing quality has even earned their udon restaurant in Kyoto a coveted Michelin star!

The workshop will consist of a lesson in the history and production process of dashi by Uneno Dashi, with discussion of how the right quality ingredients can enhance the flavors and draw out the umami in Japanese cooking. A light dinner menu created in collaboration with Aedan Fermented Japanese Foods featuring Uneno’s dashi and katsuobushi will follow the presentation. Participants will also be able to take home Uneno Dashi products following the workshop!

Dinner Menu*:

  • Miso Soup with Uneno’s Dashi
  • Onigiri Rice Ball
  • Onigiri Rice Ball with Uneno’s Bonito Fish
  • Dashi Maki Tamago (Amazake & Dashi Sweet Egg Roll)
  • Shio Koji Tofu
  • Vegetable Tsukemono Pickles

*Workshop includes Uneno Dashi products to take home with you!

  SIGN UP

About Uneno Dashi of Kyoto: www.odashi.com

Uneno provides sea kelp and katsuo-bushi bonito flakes to temples, shrines and restaurants in Kyoto.  It was first established in 1903 in Shiga prefecture (next to Kyoto), selling rice and dried preserve food, and later moved to Kyoto.  In recent years, Uneno has invented new products for home cooking such as the broth pack and Hana-katsuo (thinly shaved bonito flakes) which made Uneno even more famous.  Uneno’s broth is made following the traditional method that includes more than 10 stages.  The ingredients come directly from the trusted producers such as Katsuo-bushi bonito from Kagoshima prefecture in Kyushu and sea kelp from Rishiri, Hokkaido.  These carefully selected ingredients make for an elegant and rich tasting broth that will be a great addition in your cooking.

Uneno provides sea kelp and katsuo-bushi bonito flakes to temples, shrines and restaurants in Kyoto.  It was first established in 1903 in Shiga prefecture (next to Kyoto), selling rice and dried preserve food, and later moved to Kyoto.  In recent years, Uneno has invented new products for home cooking such as the broth pack and Hana-katsuo (thinly shaved bonito flakes) which made Uneno even more famous.  Uneno’s broth is made following the traditional method that includes more than 10 stages.  The ingredients come directly from the trusted producers such as Katsuo-bushi bonito from Kagoshima prefecture in Kyushu and sea kelp from Rishiri, Hokkaido.  These carefully selected ingredients make for an elegant and rich tasting broth that will be a great addition in your cooking.

About Aedan Japanese Fermented Foods: www.aedansf.com

Aedan brings Japanese fermented foods that are essential to flavor and health of every traditional Japanese meal to your table. Aedan hand crafts these foods in small batches, bringing you the foundation you need to craft fresh, healthful meals for you and your family.

Their cornerstone product is hand-crafted fresh koji (Aspergillus oryzae). Koji is a natural, enzyme rich ingredient that is the starter to make miso, soy sauce, sake, shochu, mirin and vinegar. Using Aedan’s fresh handmade Koji and Koji projects you can craft numerous nourishing meals loaded with Umami.

Dec
9
Sat
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
  SIGN UP

 

 
 
 

© 2017 Japanese Cultural and Community Center of Northern California | Site created with FLAIR
The JCCCNC a 501(c)(3) non-profit organization registered in the State of California

Translate »