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.

Click here for more information on Kaiseki Workshops

Click here for more information on Cooking with Sonoko Sakai Workshops

 

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 

nimono wan fish

subasu


Kaiseki Cooking Workshops

Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturdays, 12:00pm - 3:00pm
$45 JCCCNC Members / $55 General Public
Next Workshop: Winter Kaiseki Workshop - Saturday, December 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.

Next Workshop:

Winter Kaiseki Workshop

Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, December 9
12:00pm-3:00pm
$45 JCCCNC Members, $55 General Public

Our Winter Kaiseki Workshop features six dishes inspired by the foods of a Japanese New Year’s celebration! The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes.

Winter Tasting Menu:

  • Izumidai no Kobujime: Kelp Marinated Raw Tilapia
  • Kaburamushi: Steamed Fish & Prawns Topped with Egg White and Grated Daikon Radish
  • Sekihan: Red Beans and Rice – aka “Happy Rice”
  • Subasu: Vinegar Pickled Lotus Root
  • Kuromame: Sweetened Black Soy Beans
  • Senmaizuke: Thousand Layer Pickled Radish
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Cooking with Sonoko Sakai Workshops

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!

Next Workshop:

New Year's Good Luck Foods

Saturday, December 2, 2017
10:00 a.m. - 1:00 p.m.
Instructor: Sonoko Sakai
$95 JCCCNC Members
$120 General Public

The Japanese Oshogatsu  (New Year’s) holiday is one of the most important holidays observed and features many different special osechi ryori foods that come in an assortment of vibrant colors and hold auspicious meanings for the coming year.  These foods are often packed in square jubako containers and enjoyed on New Year’s day with family and friends. Food writer Sonoko Sakai has prepared a menu for her New Year’s Good Luck Foods workshop that will teach you how to make these foods and learn what each special dish symbolizes: forward movement, fertility, prosperity, health and longevity. This is the perfect opportunity for those looking to learn how to preserve Japanese cultural traditions which can be enjoyed year after year! This is a combination of hands-on and demonstration class. Please bring a container and kitchen knife and dish towel to the workshop.

New Year’s Good Luck Foods Workshop Menu:

  • Nishime: Chicken, root vegetables, snow peas and konnnyaku stew
  • Namasu:Daikon, carrot and dried persimmon salad
  • Tazukuri: Seasoned baby sardines
  • Kinton: Sweet potato puree and chestnuts
  • Ozoni: Soup with homemade mochi, fish cake and vegetables
  • Datemaki: Egg roll with hanpen
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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 programsevents@jcccnc.org!

JCCCNC Community Kitchen Coordinators: Makiko Kitago, Peter Weber and Bret Truchan

Next Community Kitchen Dinner:
Tuesday, November 28, 2017, 6:30 p.m. - 9:00 p.m.
$16 for JCCCNC Members, $20 for General Public

November Menu:

  • Nabe (Japanese Hotpot)

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

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Past Cooking Workshops and Classes

Spring Kaiseki Workshop 

asparagus kinomeae

miso kiritampo dango

Winter Kaiseki Workshop

ozoni

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

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Donabe Claypot Workshop with Sonoko Sakai

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Common Grains Workshop with Sonoko Sakai

Koji Workshop LARGE

 Mochitsuki Workshops

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