An introductory course to Sake by Sake Sommelier Eda Vuong of Sake School of America.

Learn the geographical significance, brewing science, flavor pairing basics, and more. Multiple tastings included; including snacks. 3/17/2022 or 3/18/2022 (tbd). Arrive at JACCC between 5:30 - 6:15 for a quick snack; assemble at 6:30 pm. Class starts PROMPTLY at 6:45 pm. COVID protocols - must have proof of vaccination or negative COVID test within 72 hours of arrival and a valid ID. Must be 21 years or older to participate.

CHIRASHI cooking class with popular Sonoko Sakai at JACCC! Limited spots! Vegetarian and Seafood options are offered, plus a side soup. Classes will be held in the new Toshizo Watanabe Culinary Cultural Center. SATURDAY, February 26 from 10:30 AM. COVID protocols - must have proof of vaccination or negative COVID test within 72 hours of arrival and a valid ID.

Learn about SHOCHU, Japan's most popular drink paired to 9+ small plate Izakaya style courses to accompany a wide range of shochu; and led by a Shochu master.

Izakaya menu prepared by a popular local chef. 2/23/2022, from 6 pm at the JACCC's new Toshizo Watanabe Culinary Cultural Center overlooking the beautiful James Irvine Japanese Garden. COVID protocols - must have proof of vaccination or negative COVID test within 72 hours of arrival and a valid ID. Must be 21 years or older to participate.

Restrained aromas of green apple, peaches, white flowers, and pandan with a hint of strawberry and white rose. Rounded but firm mouthfeel with a crisp and dry finish enhanced by minerality and amino acids. Try this with mustard-dill salmon, shellfish, and fruit salad.

Brewery Profile: This brewery is located in the 50th Minakuchi-shuku on the former Tokaido, in a mountainous area 20km away from Lake Biwa in Shiga Prefecture. Shiga Prefecture is known for its Shigaraki ware, one of the "Six Ancient Kilns" in Japan, and is famous as the main production area of raw rice. In recent years, the mellow sweetness, which has been a characteristic of local sake since ancient times, has been pushed to the front and highlighted in Emishiki sake. Brewing is led by Mr. Atsunori Takeshima, the head of the family and the fifth head of this brewery.

This sake emphasizes the full flavor of the gorgeous ginjo aroma (derived from ethyl caproate), which is a characteristic of flower yeast. The rising scent is glossy, similar to pineapple and lychee. When tasting, you can experience the soft sweetness that supports the scent and the full flavor of acidity that creates a slightly astringent taste. World Peace carries a great balance of aroma, sweetness, and acidity. It has a wide range of indications when combined with dishes as if it were contained in the mouth as a sauce, rather than being washed away with acid. A sake meant to be eaten with food together, rather than drunk separately.

Brewery Profile: This brewery is located in the 50th Minakuchi-shuku on the former Tokaido, in a mountainous area 20km away from Lake Biwa in Shiga Prefecture. Shiga Prefecture is known for its Shigaraki ware, one of the "Six Ancient Kilns" in Japan, and is famous as the main production area of raw rice. In recent years, the mellow sweetness, which has been a characteristic of local sake since ancient times, has been pushed to the front and highlighted in Emishiki sake. Brewing is led by Mr. Atsunori Takeshima, the head of the family and the fifth head of this brewery.

Bull Rider features a gorgeous aroma full of juicy tropical fruits such as Fuji apple, banana, pineapple, mango, and pear with floral notes of orange blossom and lily. Bull Rider's entrance onto the palate is clear, round, and sweet, but quickly turns impactful as sharp acid comes out to play making this sake juicy with a touch of tartness. Bull Rider finishes cool and dry. Like the dance of a cowboy riding and taming a bull.

Brewery Profile: Ryujin Shuzo is known for its brands Oze no Yukidoke and Ryujin. Ryujin Shuzo's underground water is very soft, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high-quality sake that warms the heart upon drinking. Ryujin Shuzo combines traditional skills and methods with the brewer's heart. To this end, they work hard to improve their skills every day and work towards the next challenge and brew excellent beer in the off-season.

Food Pairings: Served primarily as an aperitif or digestif with cheese, foie gras, sushi, etc. Tasting Notes: A lovely rose-colored sake that exists within a sphere of balance between sweet and tart, and has a flavor that resembles wild strawberries. Brewed with the exceedingly difficult-to-use red yeast, it has been said that if a Junmai Daiginjo is the most difficult grade of sake to brew, this Rose Junmai Daiginjo was 10 times as difficult, so many brewers are unable to work with it. Keep refrigerated.

Profile: Ryujin Shuzo's underground water is very soft and feminine, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high-quality sake that warms the heart upon drinking.

Tanizakura Ryuryushinku is not your typical junmai ginjo. This sake is prepared using 100% organically grown Yamadanishiki rice from Shiga Prefecture and sits at a comfortable 15% ABV. At a polish ratio of 55%, I had expected Ryuryushinku to be fruity and delicate but it had a lot more substance than anticipated. Visually, it is clear and slightly tinted a soft cream color. The aroma is comprised of dried shiitake mushroom, earthy rice grain, and gentle wafts of violet. In the mouth, it feels light, round, and creamy with a medium body to it. This sake has a soft dryness upfront that sharpens up on the finish. Furthermore, this sake pairs well with a variety of dishes due to its mild aroma and refreshing taste.

Specifically, this sake would go hand in hand with homestyle Japanese staples. Think of fresh steamed white rice, pickled vegetables, grilled fish, and dashimaki tamago, foods you might spot on a farmerÕs table. If you find yourself at an izakaya, try this sake with tempura and salted yakitori. Ryuryushinku is sake that whets the appetite and encourages you to eat more during your meal because it pairs so well with food! I can imagine myself having this sake anytime, all the time. Tanizakura brewery is located in the southern foothills of Mt. Yatsugatake in the Yamanashi Prefecture of Japan. The brewery first got its start in 1848 by producing sake used as shrine offerings. Around this time, a large number of antique coins were found on the property, leading the store to be affectionately called furuzeniya (___) or the old coin shop. The brewery honors its roots by sprinkling yen-inspired decor around its buildings.

Tanaka 1789 x Chartier. A first in the world of sake, this inaugural blend "crafted for food" by Chartier awakens the taste buds with a unique natural fresh acidity reminiscent of the elegance and verticality of the best white wines of the world. Chartier* has created a unique 2018 vintage BLEND 001 by finding the best harmony between Tanaka Sake Brewery's new Chartier-style sakes. The resulting aromatic sake explodes into a symphony of flavors from the first sip.

Brewery Profile: Founded in 1789, the year of the French revolution, the Tanaka 1789 Sake Brewery celebrated its 230th anniversary of crafting the world's finest sake in 2019, and the brewery was renamed Tanaka 1789. For more than two centuries, Tanaka 1789 has been producing hand-crafted sakes elaborated by using ancestral and natural methods, giving a complex, rich, and singular character to its award-winning sakes made by the best toji (master brewer) using the highest quality rice. A new chapter in Tanaka's long story was written in 2018. The brewery had invited Fran?ois Chartier to collaborate. Later on, he was hired as Tanaka's new Master Blender to work alongside the toji.

Hinoki Cutting Board. Brand: Homeland.

Cutting board made from Japanese hinoki wood sourced from the sustainable practice of thinning forests in Kochi prefecture for the growth of new trees. The material's soft surface is gentle on knife blades, and the tree sap that slowly reveals itself from the wood little by little has powerful anti-bacterial properties. The wood's beautiful natural grain and the design choice to leave an irregular edge to reduce further waste are all meant to remind you of the beauty of trees as you prepare your next feast! Homeland is a brand of kitchen tools started in 2021 that connects makers of cooking utensils and the chefs who use them. Designed for everyday use by home cooks and professional chefs, each piece is made with sustainability in mind - both for the home and for the planet. Dimension: 14.25 L x 8.75'' W x 1'' H. Care Instructions: Hand-wash only and dry immediately. Wood will patina over time. Some food coloring may absorb in the board with use. The board is completely unfinished so you may see tree sap come out of the board with use. This is a natural character of the material and not harmful for the body. Material: Hinoki Wood

Sacred Ropes of Straw - the most distinctive of festive ornaments for New Year Season. Shimenawa serves as a ritual marker of sacredness. Each selection varies slightly. Yusun 14" x 8"

The perfect pantry staple for those seeking a fast and delicious meal. This curry powder is made by hand in small batches using Sonoko's unique blend of 17 different spices and seasonings. The final result is a harmonious and mild curry powder. Just 1 tablespoon (6-7 g) is enough to make four servings of Japanese Curry. Sonoko Curry Powder can also be used to make a multitude of other yummy recipes, from Masala Dal, to Compound Butter, to Fried Rice, and beyond! Explore more ways to use Sonoko Curry Powder by visiting my recipes page. Sonoko's proprietary blend of spices includes: turmeric, coriander, ginger, cumin, mustard, fennel, cinnamon, black pepper, paprika, fenugreek, cayenne, clove, bay leaf, cardamom, allspice, kombu seaweed, and shiitake mushroom.

The kit makes 3 bricks in a mini loaf pan. Each brick makes 12 servings. If you don't have a mini loaf pan, you can pour the curry roux in silicone ice mold or on a half sheet pan and cut it into any size or shape you like.If you cut the roux into 9 bricks, each brick will make 4 servings of curry. Wrap in foil or parchment paper and store in the fridge or freezer. Keeps fresh for 1 month in the fridge or 4-6 months in the freezer. You will learn how to use the bricks like a bouillon cube in no time. Here is a review of the Curry Bricks by Food and Wine. Here is the link to the New York Times story and recipe about the curry brick by Tejal Rao.

INGREDIENTS: Turmeric, coriander, ginger, cumin, mustard, fennel, cinnamon, sea salt, black pepper, paprika, cayenne, cloves, bay leaf, cardamom, allspice, kombu seaweed, shiitake mushroom.

Ariake Harvest - MIyabe 50 sheets of premium grade nori harvested from the farming region of Ariake in Japan's Inland Sea. Premium grade served at upscale sushi restaurants.

Six jars of homemade Ito Jam.

2 lb bag. Awajishima no Moshio featured in Netflix episode of Salt, Fat, Acid, Heat. Harvested off the shores of Awaji Island, the natural umami essence infused in the salt adds extra flavor.

2 ornate canisters contain Shizuoka's premium green teas that are decorated like Otedama bean pouches. Fukamushi deep steamed green tea has a body and is soft on astringency. Roasted brown rice is added to the Genmai tea for a toasty and mildly sweet flavor. Comes in the reusable special Otedama tea canister.

Our Instant Miso Soup is a tasty, portable way to get your miso soup fix wherever you are. All you need is a cup of hot water (7-8 oz/ball).

Hand-dyed Japanese traditional multi-purpose "Furoshiki" cotton cloth made by a 270-year-old artisan dyer, Echigo Kamekonya, from Niigata, Japan. Each furoshiki is hand-dyed, in a traditional method by a craftsman from a design custom-designed by JACCC's Master Artist in Residence, Hirokazu Kosaka. These are special artisanal tenugui hand dyed by Echigo Kamekonya, a historic artisan dyer from Niigata, Japan. Furoshiki is a traditional Japanese cultural art dating back to the Nara period (AD 710 to 794). Furoshiki is a Japanese fabric that is square in shape, traditionally made with cotton and printed with Japanese motifs. Furoshiki is typically used to transport and carry a bundle of things, to wrap gifts to save on the use of paper, wrapping a bento box, and serving as a tablecloth or picnic blanket. The Furoshiki remains an influential piece of Japanese cultural art that is widely known among the Japanese and eco-conscious communities. The fundamental wrapping techniques have stayed in style and evergreen all these years - at JACCC we see the environmental benefits of using Furoshiki as plastic alternatives as well as preserving and sharing the cultural heritage of Japan.

Hand-dyed Japanese traditional multi-purpose "Furoshiki" cotton cloth made by a 270-year-old artisan dyer, Echigo Kamekonya, from Niigata, Japan. Each furoshiki is hand-dyed, in a traditional method by a craftsman from a design custom-designed by JACCC's Master Artist in Residence, Hirokazu Kosaka. These are special artisanal tenugui hand dyed by Echigo Kamekonya, a historic artisan dyer from Niigata, Japan. Furoshiki is a traditional Japanese cultural art dating back to the Nara period (AD 710 to 794). Furoshiki is a Japanese fabric that is square in shape, traditionally made with cotton and printed with Japanese motifs. Furoshiki is typically used to transport and carry a bundle of things, to wrap gifts to save on the use of paper, wrapping a bento box, and serving as a tablecloth or picnic blanket. The Furoshiki remains an influential piece of Japanese cultural art that is widely known among the Japanese and eco-conscious communities. The fundamental wrapping techniques have stayed in style and evergreen all these years - at JACCC we see the environmental benefits of using Furoshiki as plastic alternatives as well as preserving and sharing the cultural heritage of Japan.

White Bark is a supplier of aprons for restaurants and chefs. These aprons have been customized and embroidered with JACCC. Designed and produced in Los Angeles, the entire line is made from the finest hemp fabrics available. White Bark makes the most comfortable, durable, sustainable, and functional hand-made workwear on the market. Ergonomic Cross-Back Design, Color Accented Bartack Reinforced Structural Connections at Straps and Corners 4 Pockets (2 Sharpie/Thermometer, 2 large multi-purpose); 3/8" Brass Grommets for Ease of Securement and Removal. Length - below the knees. One Size fits most. All products are handcrafted in Los Angeles using the finest natural fibers and traditional artisanal skills. The subtle variations in color, texture, and finish are normal and to be expected by a handmade product. White Bark uses both vegetal and commercial low-impact dyes with the goal of minimizing our impact on the environment while striving for the best color properties.

Single bowl. Originally from Japan, Shoshi Watanabe is a recognized ceramicist with an impressive background and history. While working with clay from his youth, Shoshi's professional work started in California more than 15 years ago. He is known for his blend of styles that resonate with Western, California, and Japanese aesthetics. Shoshi is inspired by the food and food culture that drives his work. Both locally and abroad, Shoshi frequently collaborates with Chefs and restaurants providing a ceramic stage to create a visual composition of food on his serving vessels.

Originally from Japan, Shoshi Watanabe is a recognized ceramicist with an impressive background and history. While working with clay from his youth, Shoshi's professional work started in California more than 15 years ago. He is known for his blend of styles that resonate with Western, California, and Japanese aesthetics. Shoshi is inspired by the food and food culture that drives his work. Both locally and abroad, Shoshi frequently collaborates with Chefs and restaurants providing a ceramic stage to create a visual composition of food on his serving vessels.

Green Bowl. Originally from Japan, Shoshi Watanabe is a recognized ceramicist with an impressive background and history. While working with clay from his youth, Shoshi's professional work started in California more than 15 years ago. He is known for his blend of styles that resonate with Western, California, and Japanese aesthetics. Shoshi is inspired by the food and food culture that drives his work. Both locally and abroad, Shoshi frequently collaborates with Chefs and restaurants providing a ceramic stage to create a visual composition of food on his serving vessels.

JACCC's Bokashi Starter Kit is a great gift for someone who is just starting their composting journey. Bokashi composting is an easy and less smelly process that uses a special additive to ferment kitchen waste including produce, meat, and dairy. Food waste is transformed into healthy soil and nutrient-rich fertilizer for your plants. The Bokashi Starter Kit includes a 2.5 lb bag of bokashi, a collection bucket set, and a How to Bokashi Compost zine designed by local Japanese American artist Sara Montgomery.

Paulownia. Pale pink in color with a glimmer of translucent yellow gold, this rendition of Bonne Odeur Rose offers dramatic tropical aromas reminiscent of lychee, pineapple, and honeydew melon. The palate is fresh and light with gentle sweetness resting on lively flavors of peach, pear, lemon, and orange. Kisses of ginger and grapefruit emerge on the long silky finish, making this wine delightfully intriguing.

B. Kosuge. In some ways 2017 The Shop Carneros Pinot Noir is a throwback to the riper, juicier style of the early Shop wines, but that is more a product of the hot 2017 vintage, rather than a change in style. Aged in a combination of concrete and neutral oak.

Nakamura Cellars. Sauvignon Blanc modeled after a style of Japanese sake called "Dai-gingo" Brilliant aromas of grapefruit, lime, pear, a hint of lychee, orange zest, bay leaf, flint stone, lemon grass, and pistachio. Refreshing flavor jumps out of a glass and lingers long. Vibrant yet delicate acidity balanced well with supple mouthfeel. Lively and smooth.

Ultimate Bento by popular NHK World cooking show Bento Expo, Marc Matsumoto, and Maki Ogawa is a stunningly photographed cookbook. They share practical techniques, step-by-step instructions, and useful tips for 85 recipes that can be mixed and matched for 25 nutritionally balanced bento box lunches. Made in Japan, the single-layer Takenaka bento boxes make it easy to take your own lunches to work or school and are BPA and lead-free. Included are two (2) Japanese-style bento bags made of durable cotton and acrylic fiber with an easy-to-pull drawstring closure.

Made by the renowned baker, Sumi Chang. The 10" cake is topped with Italian merengue and has chocolate-dipped figs and gold leaves. Comes in an encased glass dome.

Hand-thrown ceramic bowl w/ oribe glaze by John Sasaki. Each bowl is unique and one of a kind.

Hand-thrown ceramic bowl w/ oribe glaze by John Sasaki. Each bowl is unique and one of a kind.

Hand-thrown ceramic bowl w/ oribe glaze by John Sasaki. Each bowl is unique and one of a kind.