+
Events & Festivals

Ozoni @ Baachan's Kitchen, 12/6, Japanese Cultural and Community Center, SF

Melanie Wong | Dec 4, 201610:13 AM    

"If you loved Baachan’s Kitchen throughout the year, we hope that you can join us for a special year-end celebration for all of our baachans, jiichans, and program participants! The menu for the Year-End Celebration will feature jiichan Kyle Tatsumoto’s recipe for ozoni, with many more dishes provided by the JCCCNC! We will be honoring our kitchen instructors from this past year, so we hope you can come to the party to enjoy a great dinner and thank all the baachans and jiichans who shared their wonderful food with us all year!
Tuesday, December 6, 2016
6:30pm-8:30pm @ JCCCNC
$5 General Admission"

Baachan’s Kitchen Year-End Celebration « Japanese Cultural and Community Center of Northern California

www.jcccnc.org
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Bone Broth Primer: What Exactly Is It & How Do You Make It?
Guides

Bone Broth Primer: What Exactly Is It & How Do You Make It?

by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...

How to Get Your Holiday Potluck Food to the Party in One Piece
Shop

How to Get Your Holiday Potluck Food to the Party in One Piece

by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...

Become a Christmas Cookie Professional with These Easy Tips
Guides

Become a Christmas Cookie Professional with These Easy Tips

by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...

How to Ship Christmas Cookies and Other Treats
Guides

How to Ship Christmas Cookies and Other Treats

by Roxanne Webber | Merry holiday wishes alone will not protect baked goods in their travels through the mail. They can...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.