Discover the joy of Japanese cuisine in our hands-on and demonstrative cooking classes and workshops! See below for details on our Japanese Pantry series, as well as our multi-generational Community Kitchen dinner program!

Upcoming Cooking Workshop Schedule:

Saturday, March 18: Japanese Pantry: Spring Kaiseki Workshop with Larry Sokyo Tiscornia and Kimika Soko Takechi

Tuesday, April 4: Community Kitchen - Curry Dinner

Japanese Pantry Workshops

Upcoming Cooking Workshops - Feb 2017 copyCheck out our full lineup of Japanese Pantry cooking workshops for the entire year, featuring quarterly workshops on traditional Kaiseki cuisine as well as Japanese cooking with LA-based food writer Sonoko Sakai! More details on individual workshops below, including tasting menus and registration information.

Click here for more information on Kaiseki Workshops

Click here for more information on Cooking with Sonoko Sakai Workshops

Seasonal Kaiseki Cooking Workshops:

$45 JCCCNC Members  / $55 General Public

Cooking With Sonoko Sakai Workshops:

  • Saturday May 20, 2017 - Asian Dumplings
  • Friday, September 22, 2017 - Kimchi and Cooking with Kimchi
  • Saturday, December 2, 2017 - Good Luck New Year's Foods

Community Kitchen Series

Baachan's Kitchen CollageOur Baachan's Kitchen program launched in 2016 has been adapted into our Community Kitchen series! Our community kitchen brings together members of our community to share Japanese and Japanese American family recipes and to enjoy an evening cooking and sharing a multi-generational dinner! More details on individual workshops below, including menus and registration information.

Click here for more information on upcoming Community Kitchen dinners

Upcoming Dates for Community Kitchen - Japanese American Home Recipes and Communal Dinner:

nimono wan fish


Kaiseki Cooking Workshops

Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturdays, 12:00pm - 3:00pm
$45 JCCCNC Members / $55 General Public

Next Workshop: Spring Kaiseki Workshop - Saturday, March 18
These workshops will feature a traditional Kaiseki experience, an artful, multi-course meal featuring in-season ingredients specific. Originating from meals served at Japanese Zen temples as part of traditional chanoyu tea ceremonies, kaiseki meals combine fresh, healthy ingredients with refined artistic presentation. Each seasonal workshop will feature four dishes and will be mostly demonstration with some hands-on arranging from our participants. Recipes will be provided to enable you to re-create the experience at home.

Spring Kaiseki Workshop

Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, March 18, 2017
$45 JCCCNC Members, $55 General Public

Our upcoming spring kaiseki cooking workshop will take you on a delectable journey through the fresh seasonal flavors of the emerging season in a traditional multi-course meal. The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine kaiseki dishes.  Participants will sample the dishes prepared and easy to follow recipes will be provided.

Tasting Menu:

  • Kaibashira Kimizuae (chilled seared scallops with a vinegar egg yolk sauce)
  • Yomogi Gomadofu (sesame custard with mugwort herb)
  • Moyashi to Shungikuae (bean sprout and chrysanthemum leaf salad)
  • Takenoko Gohan (bamboo shoot rice)
  • Ichiban Dashi soup stock with konbu (kelp) and katsuobushi (shaved dried bonito)


Cooking with Sonoko Sakai Workshops

Instructor: Sonoko Sakai
$85 JCCCNC Members  / $95 General Public

Sonoko Sakai is a New York Times-featured food writer and book author based out of Los Angeles with a focus on the flavors of the Japanese kitchen. From seasonal Japanese dishes reflecting the weather to common staples of Japanese cuisine, Sonoko's demonstrative workshops explore a variety of cooking styles, methods and ingredients found in the contemporary Japanese kitchen. Past workshops have included homemade tofu, donabe claypot cooking, dashi and umami, and more!

Next Workshop:

Cooking with Sonoko Sakai: Japanese Fermentation - Koji Workshop

Friday, February 24
6:00 p.m. - 8:30 p.m.
Instructor: Sonoko Sakai
$85 JCCCNC Members
$95 General Public

LA-based food writer Sonoko Sakai, author of Rice Craft, returns to the JCCCNC to teach how to make a complete four course meal using Japanese probiotic and ancient cooking ingredient, Koji - fermented rice. Make shio-koji and take it home with you! (Participants should bring a 16 oz. container with lid).

  • Medley of Mushroom Rice
  • Crispy Tatsuta-Style Fried Chicken Bites
  • Daikon Radish and Shitake Mushroom Stew
  • Turnip, Celery and Cucumber Pickles
  sign up today




Koji 2017 flyer copy

sonoko koji

sonoko stew

JCCCNC Community Kitchen - A shared evening of cooking and dinner with recipes from the community!

JCCCNC's Community Kitchen is our ongoing communal dinner program bringing members of community together to learn Japanese and Japanese American family recipes and to share a multi-generational communal dinner. Adapting our Baachan's Kitchen program started in 2016, our Community Kitchen is open to all who want to enjoy and share Japanese home-style cooking while connecting with the community.

Do you have a family favorite recipe you would like to share at upcoming Community Kitchen sessions? Is there a particular dish you've always wanted to try making? We'd love to hear from you! Feel free to contact our Community Kitchen planning committee at!

Next Community Kitchen Dinner:

Tuesday, April 4, 2017, 6:30 p.m. - 9:00 p.m.
$16 for JCCCNC Members, $20 for General Public

April Menu:

  • Curry and Rice/Udon Noodles
  • Cucumber Tsukemono
  • Cabbage Salad
  • Dessert

Water and tea provided, other beverages are BYOB. Sharing is encouraged!


Past Cooking Workshops and Classes

Spring Kaiseki Workshop 

asparagus kinomeae

miso kiritampo dango

Winter Kaiseki Workshop


Autumn Kaiseki Workshop

Maguro Tatakitomato, tofu & avocado salad

Summer Kaiseki Workshop

unagi tamagoyose

Spring Kaiseki Workshop

Chirashi on plate

Umeshu Infusion Workshop

umeshu jars 2

Kimchi & Korean Flavors with Sonoko Sakai

Kimchi Jar

Homemade Tofu Workshop with Sonoko Sakai

homemade tofu

Summer Soba Noodle Workshop with Sonoko Sakai


Donabe Claypot Workshop with Sonoko Sakai


Common Grains Workshop with Sonoko Sakai

Koji Workshop LARGE

 Mochitsuki Workshops