Cooking Workshops and Classes
Discover the joy of Japanese cuisine and see what's cooking at The Center in our hands-on and demonstrative cooking classes and workshops! See below for details on our upcoming cooking workshops and Community Kitchen nights!
Upcoming Cooking Workshop Schedule:
Japanese Cooking Workshops
Check out What's Cooking at the Center and see our full lineup of Japanese cooking workshops and cooking demonstrations for the entire year. Our cooking programs include quarterly workshops on traditional Kaiseki cuisine as well as Japanese cooking with LA-based food writer Sonoko Sakai, local chef Kaori Becker and sushi chef Mark Gyotoku. Additional cooking demonstrations and workshops in collaboration with local artisanal Japanese food producers Aedan Fermented Foods and fine ingredients purveyors the Japanese Pantry will also be featured! More details on individual workshops below, including tasting menus and registration information.
Other Japanese Cooking Workshops:
- Cooking with Doburoku (Home Brew Sake) with Aedan Fermented Foods - Sunday, February 24, 2019
- Dessert Mochi with Kaori Becker - Saturday, April 27, 2019
Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturdays, 12:00pm - 3:00pm
$45 Center Members / $55 General Public
Next Workshop: Spring Kaiseki Workshop - Saturday, March 16, 2019
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
Saturday, March 16, 2019
12:00 p.m. - 3:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$45 JCCCNC 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 Spring 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.
Spring Tasting Menu:
- Chirashi sushi
- Kaiseki-style miso soup
- Kaibashira bonboriae (lightly poached and chilled wild sea scallops with tobiko fish roe)
- Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito)
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.
Community Kitchen is run by Center staff and a volunteer committee that meets regularly to compile recipes and set the menu for each dinner. We're always looking to expand the committee, so if you're interested in helping plan the menus and assist with making each Community Kitchen night a delicious success, join the Community Kitchen Committee! Contact us at (415) 567-5505 or e-mail email@example.com to join our team!
Upcoming Dates for Community Kitchen - Japanese American Home Recipes
- Tuesday, May 21, 2019
- Tuesday, August 20, 2019
- November 5, 2019
A shared evening of cooking and dinner with recipes from the community!
May 2019 Community Kitchen Menu: TBA
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!