FLAVOR OF THE NEW YEAR

SATURDAY, NOVEMBER 12 • 10 AM - 1 PM

SOLD OUT

Prepare for the New Year by learning how to cook osechi and ozōni, traditional Japanese New Year dishes with instructor Yoko Maeda Lamn. Taste the deeply rooted history and meaning hidden within these festive dishes in this hands-on workshop.

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.


SOBA: A LIFE OF LONGEVITY

SATURDAY, DECEMBER 3 • 1 - 3 PM

SOLD OUT

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 just in time to celebrate the New Year with toshikoshi soba!


PAST EVENTS

TSUKEMONO 101

SUNDAY, septemBER 11

Learn three different ways to make tsukemono, Japanese for "pickled things”. In this hands-on, step-by-step class, you’ll start class by learning 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. 

Tsukemono 101 is the first class in a series of collaborations between the Japanese American Cultural & Community Center and the Institute of Domestic Technology.