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

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Miso Making Workshop with Aedan Fermented Foods
Aug 26 @ 1:00 pm – 4:00 pm

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.

Workshop Menu:

  • 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:


Fall 2018 Kaiseki Cooking Workshop
Sep 22 @ 12:00 pm – 3:00 pm

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



© 2018 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

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