Cooking Workshops and Classes
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:
Friday, September 22: Japanese Pantry Series: Cooking with Sonoko Sakai - Kimchi and Cooking with Kimchi
Japanese Pantry Workshops
Check 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.
- Friday, September 22, 2017 - Kimchi and Cooking with Kimchi
- Saturday, December 2, 2017 - Good Luck New Year's Foods
Our 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.
Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturdays, 12:00pm - 3:00pm
$45 JCCCNC Members / $55 General Public
Next Workshop: Fall Kaiseki Workshop - Saturday, September 9
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.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, September 9
$45 JCCCNC Members, $55 General Public
Our upcoming fall 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.
- Maguro Sashimi (raw tuna) and Okra
- Awase Misoshiru (mixed Miso soup) with Kiritampo Dango (Kabocha squash rice dumplings)
- Nama Yuba (fresh tofu skin) and Chirimen Jako (baby half-dried sardines)
- Kinoko Gohan (seasonal mushroom rice)
- Ichiban Dashi - Soup Stock made with Konbu (Kelp) and Katsuobushi (Shaved Dried Bonito)
Instructor: Sonoko Sakai
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!
Friday, September 22, 2017
6:30 p.m. - 9:30 p.m.
Instructor: Sonoko Sakai
$95 JCCCNC Members
$110 General Public
If you love Korean food but have been timid about cooking it at home, the best place to start is by learning how to make kimchi. Kimchi is rich in vitamins and minerals and fiber. This “soul food” of Korea often appears on “super food” lists. Sonoko Sakai will guide you through three types of kimchi including the classic whole cabbage kimchi, delicious citrus “water” kimchi, and fresh Daikon and Cucumber kimchi. You will learn to prep, taste, and understand the fermentation time. Your class will be followed by a delicious Bibimbap rice bowl. You will take home the Kimchi to complete the fermentation. Participants should bring a kitchen knife, vegetable peeler and dish towel.
- Whole Cabbage Kimchi
- Citrus "Water" Kimchi
- Fresh Daikon and Cucumber Kimchi
- Bibimbap Rice Bowl
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 firstname.lastname@example.org!
Next Community Kitchen Dinner:
Tuesday, October 10, 2017, 6:30 p.m. - 9:00 p.m.
$16 for JCCCNC Members, $20 for General Public
- Tonjiru (Pork Soup)
- Saba Shioyaki (Grilled Mackerel)
- Hijiki (Seaweed) Salad
- Kinoko Gohan (Mushroom Rice)
Water and tea provided, other beverages are BYOB. Sharing is encouraged!SIGN UP