Shamisen workshop with Jacinthe Marcil
At this workshop guided by Jacinthe, you can hear, touch and play the shamisen. The meaning of this instrument’s kanjis is three flavoured strings. As for the sound of the instrument and it’s playing techniques, they are unique compared to other stringed instruments around the world as it combines both a string vibration and percussive sound.
Jacinthe started studied classical guitar at the Cegep de Drummondville at the age of seventeen and discovered her interest in the shamisen during a trip to Japan in 2014. She created the MTL Shamisen Project two years later, a platform for promoting events related to the Japanese shamisen and also other Japanese music projects in Montreal. Her goal is to share her knowledge about anything related to the instrument, the Japanese culture linked to it and, the new ideas brought by Westerners.
You can borrow a shamisen at the workshop.
- Date:Mondays from 7-8 pm.
- Fee:$20 / workshop (you need to be a JCCCM member. For the membership info, click here.)
- Contact Jacinthe Marcil ( email@example.com) for registration and more info.
Next workshop will be resume in Fall 2017.
(Monday, May 15, 2017 from 10 to noon will be cancelled)
Fee: $10/class (JCCCM member), $15 (non-member)
Bring own kimono and accessories:
-Kimono or Yukata
-Obi (Nagoya –obi or Hanhaba-obi for yukata)
-Obi-makura, Obi-age, Obi-jime, Obi-ita
-Nagajuban , Date-jime, 3 Koshi-himo, Tabi
-Something spread on the floor, like furoshiki
Contact Yoko Horimitsu (firstname.lastname@example.org) for mailing list and more info.
Natto, Koji & Miso Workshop by Masaki Endo
Next workshops will be in the fall 2017. Should you’d like to receive info letter about the next workshops, please send a mail to Mr. Masaki Endo <email@example.com>.
Natto workshop: Feb 22 from 10-11am & Feb 26 from 2-3pm
Natto is fermented soy beans that is very healthy and popular food in Japan. In this workshop, important tips in natto making are taught. Nothing to bring. Fee is $15 that includes a pack of natto (200g), recipe, and small amount of starter yeast. Choose one of two days.
Koji workshop(supplementary to Miso workshop*): Feb 27 from 9:30 – 11am
Koji is fermented rice that is used for miso making and also for sake making too. In this workshop, how to start the fermentation is demonstrated. Nothing to bring. *Fee is included in the miso workshop.
Miso workshop: Mar.01 from 10-11am & Mar. 05 from 2-3pm
Miso is a bean paste made from soy beans and koji and used in Japanese cooking. Fee is $20 that includes a pack of koji. Some items to bring to the workshop shown below. Choose one of two days.
What to bring (Koji is provided):
Soy beans: cook soft after soaking in water overnight and drain the broth (do not throw away), then mashed with masher or handheld mixer
salt: for amount, please refer to the table below, table salt is OK.
broth: one cup* (6oz)
container: 2L of jar, preferably made of ceramic or pottery and cylindrical with a large mouth so that hand can be put in.
bowl: ~5L for mixing koji and beans
*note: 1 Japanese cup = 180 mL = 6 oz
|| rose miso
|koji(be provided)||8 cups (rice 4 cups)||8 cups (rice 4 cups)||8 cups (rice 4 cups)|
|dry soy beans||2 cups||3 cups||4 cups|
|salt||0.4 cup=~72 mL||0.8 cups=~144 mL||1.2 cups=~216 mL|
|broth||~1 cup=180 mL||~1 cup=180 mL||1 cup=180 mL|
|container||2 L||2 L||2 L|
|aging time||2 months||5-6 months||10-12 months|
Please contact Masaki Endo for registration and more information:
Homemade UDON workshop
Meiko who grew up in Kagawa, famous for its Udon, teaches how to make Udon from scratch. Tasting follows. Please choose one of the dates.
- Date:Mon. February 27th, 10am–noon
- Place: JCCCM (8155 rue Rousselot)
- What to bring: Thick plastic bag and bath towel
- Fee (Including material) :$15(JCCCM member), $20(non-member)
For more info, check:Udon workshop ad
For registration, please contact Yoko at firstname.lastname@example.org, 514-728-1996