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

Miso Making Workshop with Aedan Fermented Foods – August 2019
Aug 25 @ 1:00 pm – 4:00 pm

Miso Making Workshop with Aedan Fermented Foods

Sunday, August 25, 2019
1:00 p.m. – 4:00 p.m.
Instructor: Mariko Grady of Aedan Fermented Foods
$55 Center Members
$65 General Public

Learn the basics of making traditional miso paste, and why it’s worth the six month wait for the fermentation process to finish!

The workshop will begin with a tasting and discussion of traditional Japanese foods fermented with koji, including miso, amazake, pickles and more! Then we will get hand-on and mash together our own batch of miso from freshly cooked soy beans, koji and salt. Each participant will take home a quart-sized 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, local producers of traditional Japanese fermented food products.

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 2019 Kaiseki Cooking Workshop
Sep 7 @ 12:00 pm – 3:00 pm

Fall Kaiseki Workshop

Saturday, September 7, 2019
12:00 p.m. – 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$45 Center 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 light and elegant dishes and will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes. Easy to follow recipes will be provided.







Fall Tasting Menu:

  • Cold poached chicken breast with bainiku (umeboshi plum) sauce
  •  Nasubi marudaki (simmered eggplant with shredded eggs and ginger)
  •  Konnyaku karashimisoae (konjac yam with mustard accented miso dressing)
  •  Takikomi gohan (mixed vegetable rice)
Exploring Japanese Flavors with the Japanese Pantry
Sep 8 @ 1:00 pm – 4:00 pm

Exploring Japanese Flavors with the Japanese Pantry

Sunday, September 8, 2019
1:00 p.m. – 4:00 p.m.
Instructor: Greg Dunmore of the Japanese Pantry
$55 Center Members
$65 General Public






We’re excited to co-host a cooking demonstration with the folks at, a locally-based online retailer “dedicated to bringing the best quality artisanal Japanese ingredients that we have found in our travels in Japan to professional and recreational cooks in North America.” Chef Greg Dunmore of the Japanese Pantry brings with him over 20 years of kitchen experience and Michelin star experience to present several types of artisanal konbu (seaweed), shoyu (soy sauce) and vinegars offered by the Japanese Pantry, and how each ingredient brings its unique flavors and characteristics to the dishes you cook. Don’t miss your chance to learn how to add nuance and subtlety to your cooking, using quality, hard-to-find artisanal ingredients from craft producers in Japan.


About the Japanese Pantry

The Japanese Pantry is a San Francisco-based online retailer dedicated to bringing the best quality artisanal Japanese ingredients that co-founders Greg Dunmore and Chris Bonomo have found in their travels in Japan to professional and recreational cooks in North America. Japan is a country with a rich culinary heritage. From beautiful and elevated kaiseki cuisine to simple yakitori, Japanese food is all about the quality of the ingredients. The Japanese Pantry’s travels to Japan have opened our eyes to the vast array of Japanese products, crafted from pristine ingredients with great care and respect for tradition. Sadly, most never see the light of day in North America. When, by chance, some do make it here, they are poorly marketed and consumers have no idea how to use them. The Japanese Pantry aims to change all of that.

Browse the Japanese Pantry’s curated selection of artisanal Japanese cooking ingredients at their website at:

About Greg Dunmore

Greg is an accomplished San Francisco chef with twenty plus years of experience. Throughout his career he has run critically acclaimed restaurants and earned Michelin Stars. Greg’s passion for Japanese food came early on and was most visible in his last venture as chef/owner of Nojo, a San Francisco top 100 restaurant, where he created his own unique Japanese-inspired California Izakaya. Over the years of traveling to Japan Greg forged relationships with artisanal producers and is excited to help them bring their products to the US.


© 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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