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:

Friday, April 27, 2018: Handmade Soba Noodle Workshop with Sonoko Sakai



Saturday, May 12, 2018: Dessert Mochi with Kaori Becker (back by popular demand!)



Saturday, May 19, 2018: Japanese Breads with Kaori Becker

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.

Click here for more information on Kaiseki Workshops

Upcoming Seasonal Kaiseki Cooking Workshops:

  • Saturday, June 16, 2018: Summer Kaiseki Workshop
  • Saturday, September 8, 2018: Fall Kaiseki Workshop
  • Saturday, December 8, 2018: Winter Kaiseki Workshop

$45 JCCCNC Members  / $55 General Public

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 Cooking Workshop - Saturday, February 20, 2018

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.

nimono wan fish


Next Workshop:

Summer Kaiseki Workshop

Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, June 16, 2018
$45 JCCCNC Members, $55 General Public

Our Summer Kaiseki Workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes.

Summer Tasting Menu: TBA


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.


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 to join our team!

Upcoming Dates for Community Kitchen - Japanese American Home Recipes 


Next Community Kitchen Dinner:

Tuesday, May 22, 2018, 6:30 p.m. - 9:00 p.m.
$16 for JCCCNC Members, $20 for General Public

May Menu: TBA

Join us to make common Japanese and Japanese American dishes that have Chinese origins! Bring your friends for a great night in the community of cooking, drinks and great company!


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:

Cooking with Sonoko Sakai: Handmade Soba Noodles Workshop

Friday, April 27
6:30 p.m. - 8:30 p.m.
Instructor: Sonoko Sakai

Sonoko Sakai returns to the Center to present an intimate lesson in crafting hand-milled artisanal soba noodles using the Nihachi style. Nihachi Style is an ancient blend of 80% buckwheat and 20% wheat flour. The workshop will teach participants how to knead, cut and cook the soba noodles as well as how to to make the dipping sauce from scratch. Participants will also make enough soba noodles to take two servings of noodles home. Please bring an apron, kitchen towel and containers to take home your noodles and dipping sauce.

  sign up today

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