Interested in cooking classes? Go to our new Cooking Classes and Workshops Page for a full listing of upcoming workshops and classes at the JCCCNC!

 

Unlocking Umami
Cooking Lecture 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
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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 lecture 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 with support from 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 program!

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

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

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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.

 

Colourdance
Presentation and Wearable Art Trunk Show
By Artist Keiki Jujita

Sunday, November 19, 2017, 2:00 p.m. – 4:00 p.m.
Free Admission
  RSVP HERE
Delight in the colors and forms of textile artist and designer Keiki Fujita’s wearable art!

Kensington-based artist Keiki Fujita will present a lecture on her hand-dyed art using the musen yuzen technique adapted from 17th century traditional kimono dyeing made famous in Kyoto. A trunk show showcasing Keiki’s pieces will follow, including clothing, scarves and shawls. A percentage of proceeds from trunk show sales will benefit the JCCCNC.

Yuzen is a traditional kimono dyeing method known for producing intricate, hand-painted designs that employ many colors. The musen yuzen technique used by Keiki literally means "no-line yuzen" and lacks the outline that is created by the resist to keep the dye inside a design in yuzen. Mastering the art takes many years of hard work, but as a foreign apprentice, Keiki was permitted to complete her training in two years before returning to the Bay Area. After years of making commissioned musen yuzen art pieces, Keiki developed her own methods through additional experimentation that allow for the creation of pieces that are more fluid, spontaneous and intuitive, where the colors evolve and interact to make a statement. Many of Keiki's artworks communicate the beauty and energies of mother Nature through colors, patterns, imagery and textures that are healing and uplifting.

About Keiki Fujita: Keiki Fujita grew up in Kensington and attended Portola Junior High School and El Cerrito High School. Her uncle was a tailor, and her mother sewed all the kids' clothes as they were growing up. Keiki also used to sew her own clothes as well before petite sizes were available in stores. She is a graduate in Design from UC Davis where she fell in love with textile design. She was inspired by a visiting artist who made wearable art pieces, which eventually led Keiki to Japan, where she held an artist residency and apprenticeship in Kyoto under Master oil painter Nishihiro Fujita (no relation). During her apprenticeship she learned the “Musen Yuzen” kimono painting technique. Keiki’s paintings have been used for wearable pieces such as shawls, wraps, and scarves, as well as for interiors, wall hangings and paintings. Her work has been shown and sold in boutiques and galleries throughout the U.S., Japan, London, Berlin and Paris. Keiki’s work has been documented at the DeYoung Museum, Asian Art Museum and Folk Art & Craft Museum in San Francisco, as well as at numerous Art Centers. Patrons who have appreciated her artwork include celebrities, including the late Elizabeth Taylor, Linda Rohnstadt, Whoopi Goldberg, Marilu Henner, Sella Ward, Robert Plant of Led Zeppelin and Nobu McCarthy. Keiki continues producing artwork at her studio in Kensington.

For more information on Keiki Fujita and her Colourdance artwork, visit her website at: http:// www.colourdance.com

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