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:

Saturday, December 8, 2018: Winter Kaiseki Cooking Workshop - Oshogatsu (Japanese New Year's) Menu



Sunday, December 9, 2018: Mochitsuki Workshops




Tuesday, December 11, 2018: December Community Kitchen - Donburi Rice Bowl Trio!



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

Other Japanese Cooking Workshops:

  • Check back for more upcoming cooking workshops!

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 Cooking Workshop - Saturday, December 8, 2018, 12:00 p.m. - 3:00 p.m.

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:

Winter Kaiseki Workshop - Oshogatsu (Japanese New Year's) Menu

Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, December 8, 2018
$45 JCCCNC Members, $55 General Public

Our Winter Kaiseki Workshop is themed for the Oshogatsu (New Year’s) holiday and features six dishes and will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine Kaiseki dishes.

Winter Tasting Menu:
• Hamachi (yellow tail) sashimi
• Ozoni (New Year’s soup) with ground turkey dumpling, fish cake and mochi
• Furofuki daikon (simmered daikon radish with miso topping)
• Kohakunamasu (vinegared dressed carrots, daikon and dried persimmon)
• Sekihan (red beans and sweet rice – aka “happy rice”)
• Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito)



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, December 11, 2018, 6:30 p.m. - 9:00 p.m.
$16 for JCCCNC Members, $20 for General Public

December Community Kitchen Menu: Donburi (Rice Bowl) Trio!

  • Soboro Gohan
  • Oyakodon
  • Korean Gochujang Chicken
  • Tossed Daikon and Green Shiso Salad
  • Dessert from Yasukochi Sweet Stop
  • Beverages BYOB - Bring some to share!

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: TBA

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