SPECIAL ANNOUNCEMENT

Japanese American Cultural & Community Center has named its culinary center the Toshizo Watanabe Culinary Cultural Center in recognition of a $2 million lead gift from The Toshizo Watanabe Foundation to JACCC’s culinary initiative.

Read more here.


UPCOMING EVENTS

 
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FRESH FURIKAKE

SUNDAY, JANUARY 27, 2019
11 am–12 pm
$45 JACCC MEMBER | $50 general

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Learn to make your own fresh furikake at home! Furikake, Japanese rice seasoning, is a delicious way to dress up a simple meal. In this hands-on workshop with instructor Yoko Maeda Lamn, learn three different recipes for homemade furikake that you can easily make at home with simple ingredients.

 
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THIS IS HOW WE BREW IT

saturday, february 9, 2019
9 am–12 pm
$60 JACCC MEMBER | $65 general

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Take your coffee passion to the next level in this hands-on coffee brewing workshop with Café Dulce. Experience various brewing techniques primarily stemming from Japan, learn about the ecosystem of coffee, and get familiar with different varietals.

Ticket includes Café Dulce coffee and breakfast burrito at the start of the workshop.

 
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SAKURA MOCHI WORKSHOP

LED by brian kito of fugetsu-do

saturday, MARCH 2, 2019
11 am–12 pm
$35 JACCC MEMBER | $40 general

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Celebrate Hinamatsuri by making your own sakura mochi!

Learn about the tradition of enjoying sakura mochi for Hinamatsuri, or Girl's Day, and make your own with Brian Kito, third generation owner of Fugetsu-Do confectionery shop. Each participant will craft sakura mochi to take home.

 
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TSUKEMONO SAVVY

SUNDAY, MARCH 17, 2019
morning session: 10–11:30 AM
afternoon session: 1:30–3 pm
$60 JACCC MEMBER | $65 general

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Step up your tsukemono skills in this new workshop with Yoko Maeda Lamn.

Put your pickling skills to the test! Learn about tsukemono, Japanese pickles in this intermediate workshop, with instructor Yoko Maeda Lamn and make three different types of tsukemono, including nukazuke, to take home.


PAST EVENTS

 
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TRADITIONAL ART OF JAPANESE KNIFE SHARPENING
LED BY HITACHIYA USA

DUE TO POPULAR DEMAND, ADDITIONAL SPOTS AVAILABLE FOR BOTH SESSIONS.

SATURDAY, JANUARY 19, 2019
morning session: 10–11:30 AM
afternoon session: 1:30–3 pm
$50 JACCC MEMBER | $55 general

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Sharpen up your knife skills and knowledge in this workshop led by Hitachiya USA. Learn about the Japanese technique of knife-sharpening plus restoring, repairing and polishing your knife. No prior experience necessary.

Participants are encouraged to bring one knife from home to practice sharpening with a stone. Knives and stones will be available for purchase from Hitachiya USA.

 
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SOBA: A LIFE OF LONGEVITY

SATURDAY, DECEMBER 8, 2018
10 AM–12 PM
$115 JACCC MEMBER | $125 general SOLD OUT

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Food writer, cooking instructor, and buckwheat advocate Sonoko Sakai will demonstrate the proper traditional soba-making technique and presentation in this intimate culinary workshop.

Learn how to make and serve soba in this hands-on class just in time to celebrate the New Year with toshikoshi soba!

Learn more about Sonoko Sakai here.

 
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KANPAI! JAPANESE SAKE TASTING

THURSDAY, NOVEMBER 29
6:30–8:30 PM
$55 JACCC MEMBER | $60 GENERAL

JACCC GARDEN ROOM

Put your taste buds to the test at Mutual Trading & Sake School of America’s Sake workshop. This workshop will cover the history and brewing processes that helped create modern day sake before moving on to guided Sake tastings. Along with sake tasting, enjoy small bite pairings by Sake Dojo LA.

Sommelier Profile:

Sachiko Miyagi joined Sake School of America as Sake Specialist after pursuing Advanced Sake Professional by Sake Education Council, and WSET Level III in Sake. With a background in the service industry, she is passionate about spreading the love of sake.

 
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MISO MADE EASY

SUNDAY, NOVEMBER 11, 2018
morning session: 10 am–12 pm
afternoon session: 2–4 pm
$90 JACCC member | $95 general

TOSHIZO WATANABE EXHIBITION CENTER (JACCC CENTER BUILDING 1F)

Miso-making is the "gateway" introduction to Japanese ferments. Simple to make and with only three ingredients, the only difficult part is to remain patient while waiting for nature to do its thing. 

This intimate hands-on class will cover how to make your own batch of miso. We’ll also make a simple “Ichiban Dashi” stock from scratch, and discover how simple it is to make better-than-restaurant quality miso soup at home.

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology. 

 
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JAPANGELES X KIRIN

THURSDAY, OCTOBER 11, 2018
6–10:30 PM
$5 AT THE DOOR

JAMES IRVINE JAPANESE GARDEN

 
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CHILI CRABS & KARAOKE

(BUT MOSTLY CRABS)

THURSDAY, SEPTEMBER 20 • 6:30–8:30 PM

hands-on workshop
$50 JACCC MEMBER | $55 GENERAL
SOLD OUT

 
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TSUKEMONO 101

SUNDAY, AUGUST 26, 2018 • 10 am–12 PM

hands-on workshop
$75 JACCC MEMBER | $85 GENERAl

Learn three different ways to make tsukemono, Japanese for "pickled things”. In this intimate hands-on class, you’ll learn step-by-step how to make a simple shiozuke, or salted, pickle, followed by a suzuke, a delicious pickle made with vinegar. We’ll finish by making a nukazuke pickle, one of the oldest and most complexly flavored methods of pickling in rice bran. 

Class finishes with a tsukemono tasting and instructions on how to care for your pickles at home.

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology. 
 

 
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JACCC AND WOLF & CRANE PRESENT

SUMMER TACHINOMI EXPERIENCE

AT THE SUNTORY TERRACE SPEAKEASY
IN THE JAMES IRVINE JAPANESE GARDEN

SATURDAY, AUGUST 18 & SUNDAY, AUGUST 19
12–5 PM (SESSIONS BEGIN EVERY 30 MINUTES)

 
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À la Cuisine avec Chef Akira

CULINARY demonstration & TASTING

saturday, june 23, 2018 • 1–4 pm
$45 general • $40 jaccc member

JACCC GARDEN ROOM

Join this engaging demonstration with Chef Akira Hirose of Maison Akira in Pasadena and learn more on how to cook French cuisine with a Japanese flair.

Chef Akira will lead a demonstration featuring a menu of his creation. Following the demonstration, participants will have a chance to enjoy a tasting of the menu.

MENU
Ratatouille niçoise
petrale sole normandy style
flourless orange cake

Limited space available. Tickets must be purchased in advance. Processing fees apply. Day-of ticket sales will not be available.

 
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WAGASHI WITH YOKO

CULINARY demonstration & GROUP COOKING EXPERIENCE

SUNDAY, JUNE 17, 2018 • 2–3 PM
JACCC CULTURAL ROOM

general $35 • jaccc member $30 SOLD OUT

Learn about wagashi, Japanese confectionery, with Yoko Isassi of Foodstory. Get a close look at the process, participate in a group cooking experience, and enjoy a tasting in this intimate demonstration.

This event is limited to 20 participants. Tickets must be purchased in advance. Processing fees apply. Day-of ticket sales will not be available.

 

KILLER KIMCHI

SUNDAY, may 27, 2018
demonstration • 10–11 am | $25 general / $20 jaccc member
HANDS-ON CLASS • 1–3 pm | SOLD OUT

JACCC GARDEN ROOM

Next up in our fermentation series! Kimchi has made itself a go-to ingredient in Japanese home cooking, added to dishes including okonomiyaki, takoyaki, nabe, and so on. We've enjoyed it many times as a staple in Korean cooking and of course on tacos, and even pizza!

Learn to make your own garlicky, spicy (and pungent!) kimchi in this culinary demonstration with Hae Jung Cho of the Institute of Domestic Technology. 

There are literally hundreds of kimchi-making styles, but in this demonstration, we'll be making what's known as "poggi kimchi." The word poggi means "stuffed." Whole heads of nappa cabbage are cut into quarters and brined in salt water. Then daikon radish is shredded and used to "stuff" the cabbage along with an herb, garlic and chili seasoning paste called sok. The cabbage mixture is then packed into jars or crocks and left to ferment. The incredibly delicious result will knock your socks off!

Instructor: Hae Jung Cho is an instructor at the Institute of Domestic Technology and resident kimchi authority.

Killer Kimchi is a collaboration between the Japanese American Cultural & Community Center and the Institute of Domestic Technology.

 
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KOJI CRAFTING

SUNDAY, APRIL 15, 2018
demonstration • 10–11 am | $25 general / $20 jaccc member
HANDS-ON CLASS • 1–3 pm | SOLD OUT

JACCC GARDEN ROOM

For centuries, Japanese cuisine has been dependent on a specific mold to produce miso, shoyu (soy sauce), and sake. This mold has a very formal name; Aspergillus oryzae, but to us, it’s simply called koji. Western chefs have finally discovered what Eastern chefs have already known, koji makes everything it touches taste delicious.

The demo will cover  shio (salt) koji and a spicy shoyu (soy sauce) koji, both super-simple marinades that are excellent on vegetables, meats, seafood or even tofu. Next you’ll learn all about amazake, a non-alcoholic sweet sake drink that’s thick and creamy and a simple overnight koji pickle that tastes amazing. There will be plenty of tastings and a handout filled with instructions and recipes. 

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology. 

This class is a collaboration between the Japanese American Cultural & Community Center and the Institute of Domestic Technology.