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

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Dessert Mochi with Kaori Becker – April 2019
Apr 27 @ 1:00 pm – 4:00 pm

Dessert Mochi with Kaori Becker

Saturday, April 27, 2019
1:00 p.m. – 4:00 p.m.
Instructor: Kaori Becker
$55 Center Members
$65 General Public




Mochi is both a traditional and modern ingredient to making sweets that everyone loves! Back by popular demand, learn how to make 6 different types of homemade dessert mochi with chef Kaori Becker! First, you will start by hand-pounding glutinous sweet rice into authentic mochi! You will then enjoy the following:


  • Ichigo Daifuku (Sweet Red Bean and Strawberry Mochi)
  • Pink Rosewater Mochi
  • Matcha (Green Tea) Mochi
  • Peanut Butter Mochi
  • Strawberry & Nutella Mochi
  • Matcha Ice Cream Mochi

This 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:

Cooking with Sonoko Sakai: Japanese Curry from Scratch Workshop
May 10 @ 6:00 pm – 9:00 pm

Cooking with Sonoko Sakai: Japanese Curry from Scratch Workshop

Friday, May 10
6:00 p.m. – 9:00 p.m.
Instructor: Sonoko Sakai
$55 Center Members, $65 General Public
UPDATE: Due to popular demand, we have added 10 additional participant spots! Register ASAP before they sell out!

In her next cooking workshop at the Center, LA-based food writer Sonoko Sakai will show you how to make curry from scratch, using fresh whole spices and seeds. Participants will make their own spice blends and make a curry brick that is free of artificial preservatives or food coloring. Workshop participants will then make a chicken and vegetable curry over sprouted brown rice and home made Fukujinzuke tsukemono relish – pickles of the seven lucky gods. Don’t miss your chance to cook with Sonoko, who has published two cookbooks with a third on the way in Fall 2019!

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About Sonoko Sakai:

Sonoko Sakai is a cooking teacher, food writer, author and producer based in Los Angeles and Tehachapi, California. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City.

Sonoko has published two cookbooks, The Poetical Pursuit of Food: Japanese Recipes for American Cook (Potter) and Rice Craft (Chronicle Books). Rice Craft was Amazon’s Best Book of the Month in July of 2016.  Sonoko’s third cookbook titled: Japanese Home Cooking: Authentic Recipes for the Everyday Cook will be published by Roost Books in the Fall of 2019.

For more than 20 years, Sonoko worked in the film industry as a film buyer and producer traveling around the world while freelancing as a food writer.  In 2009, Sonoko decided it was time to leave the film industry. Sonoko went back to Japan to study noodle making as a way to restore her energy. She fell in love with soba (buckwheat) and the rest is history.

Sonoko has taught at cooking schools, community centers, farmers markets, universities and other institutions around the country, including the Bread Lab at WSU, King Arthur Flour Baking School, and Anson Mills and more. Sonoko has also worked as producer and  director for Cool Japan and other events to promote Japanese food and culture here in the United States and abroad.

Sonoko’s stories and/or recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Los Angeles Magazine. Sonoko has appeared on both local and national television programs and public radio stations – npr the world, kcrw good food, sounds la, etc. You can see her in kcet’s Emmy Award winning The Migrant Kitchen – Omotenashi episode

In 2011, Sonoko received a seed grant from Anson Mills to start a community grain project in Southern California with a mission to diversify the way we grow food, deepen our appreciation for food and culture, with grains and plants at the heart with the ultimate goal to restore the health of our planet.

For more information on Sonoko and her other cooking classes, go to her website at:

June 2019 Japanese Breads Workshop with Eri Combs
Jun 9 @ 1:00 pm – 4:00 pm

June 2019 Japanese Breads Workshop with Eri Combs

Sunday, June 9, 2019
1:00 p.m. – 4:00 p.m.
Instructor: Eri Combs
$65 Center Members
$75 General Public




Expert Japanese baker Eri Combs will return in June for her next Japanese baking workshop! In this fun class, you will learn how to master 4 types of popular Japanese bakery breads:

  • Hotdog Rolls
  • Salted An (Sweet Red Bean Paste) Rolls
  • Chocolate Twists
  • Yudane loaf bread

You will make your own dough by hand, which you will get to take home to make extra bread. In addition, you will learn how to mix, proof, and we will fill, bake and decorate our breads in class, which you will also get to take home. You will leave with 6 of your delicious creations, as well as recipes and your homemade dough which you can bake at home!


About Eri Combs: 

Eri is a baking instructor and also a mother of 3 children. She teaches cooking at a private school, and sells bread once a week. “I started baking bread when I was little, I learned while baking together with my mom. After I came to America, I started selling Japanese bread such as An-pan, cream-pan, melon-pan, or curry-pan. My most famous bread is ‘whipped cream an-pan’; it’s made with Japanese and American techniques and also my favorite bread to make.” We hope you enjoy both the great baked Japanese treats you make with Eri, as well as her expert instruction!





June 2019 Sushi Rolling 101 Workshop
Jun 22 @ 11:00 am – 2:00 pm

Sushi Rolling 101 Workshop

Saturday, June 22, 2019
11:00 a.m. – 2:00 p.m.
Instructor: Chef Mark Gyotoku
$50 Center Members
$65 General Public

For anyone who has their own dreams of sushi, our Sushi Rolling 101 workshop with sushi chef Mark Gyotoku is the perfect opportunity to learn how to roll your own sushi! Starting with how to prepare sushi rice to picking and preparing ingredients for your sushi creations, Mark will guide participants on how to prepare three basic styles of sushi rolls. All materials will be provided, although Chef Gyotoku recommends participants bring a sharp kitchen knife of their choice and food containers to take extra sushi rolls home. Sushi is a great addition to your culinary repertoire, and is sure to be a crowd pleaser at any potluck or gathering so come out and get rolling with us!


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

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