UPCOMING EVENTS

 

MISO MADE EASY

SUNDAY, FEBRUARY 26

DEMONSTRATION • 10-11 AM - $20


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.


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.


TSUKEMONO 101

SATURDAY, MARCH 18

DEMONSTRATION • 10-11 AM - $20

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

 

PAST EVENTS

 

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.