UPCOMING EVENTS

 

MISO MADE EASY

SUNDAY, JUNE 25

DEMONSTRATION • 10–11 AM • $20

HANDS-ON CLASS • 1–3 PM • $95

JACCC GARDEN ROOM

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. 

The 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. 

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

 

Please note that hands-on class ticket sales are taking place on an external site. If you have questions regarding your order for hands-on class ticket sales, please contact The Institute of Domestic Technology here. Questions regarding demonstration tickets may be directed to JACCC by contacting (213) 680-3700 or boxoffice@jaccc.org.

 

KOJI CRAFTING

SUNDAY, AUGUST 13

DEMONSTRATION • 10–11 AM • $20

HANDS-ON CLASS • 1–3 PM • $95

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  Amazaké, 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. 

In the hands-on class, we’ll make 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 we'll make Amazaké, a non-alcoholic sweet sake drink that’s thick and creamy begging to be flavored with ginger, pureed berries or even chocolate. We’ll also make a Koji Pickle, sending you home with a batch to ferment overnight 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. 

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

 

Please note that hands-on class ticket sales are taking place on an external site. If you have questions regarding your order for hands-on class ticket sales, please contact The Institute of Domestic Technology here. Questions regarding demonstration tickets may be directed to JACCC by contacting (213) 680-3700 or boxoffice@jaccc.org.

 

PAST EVENTS

 

TSUKEMONO 101

SATURDAY, MARCH 18

DEMONSTRATION • 10-11 AM

HANDS-ON CLASS • 1-3 PM

Learn to make tsukemono, Japanese for "pickled things”. In this culinary class and demonstration, you’ll learn how to make a nukazuke pickle, one of the oldest and most complexly flavored methods of pickling in rice bran. 

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 part of a series of collaborations between the Japanese American Cultural & Community Center and the Institute of Domestic Technology.

 

AN EVENING AT PATINA

A FUNDRAISER FOR JACCC

MONDAY, FEBRUARY 27

PATINA RESTAURANT

JACCC in partnership with award-winning Michelin-starred restaurant Patina invite you to a five-course dinner and special pairings by Los Angeles' most acclaimed chefs featuring culinary specialties from Miyazaki, Japan. Eat, drink, and learn more about JACCC's culinary initiative...LEARN MORE.

 

MISO MADE EASY

SUNDAY, FEBRUARY 26

DEMONSTRATION • 10-11 AM

HANDS-ON CLASS • 1-3 PM


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. 

The 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. 

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!

 

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.

 

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.