**** The Japanese-Canadian Cultural Centre of Montreal is a charitable organization serving Montreal’s Japanese-Canadian community, as well as the general public interested in Japanese language and culture. We ask all those who take classes or participate in other activities at the JCCCM to become members of our organization. By becoming a member you demonstrate to us that you support our goals and the programs we offer. (About membership, click here.) ****
NEW!!<Chirstmas Flower Arrangement Workshop by Hiromi Ono Fleur Design:Nov.16 & Dec. 14, 2018>
++++For those who have registered for two workshops, there will be a Christmas gift!!++++
Payment: To reserve your place, please E-transfer the total amount to firstname.lastname@example.org or pay by cash at JCCCM.
What to bring. Secateurs and a bag to carry your arrangement (ex. big wide eco bag)
***The flowers will be differed at the workshop from the photo. This photo is just an example.***
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 (click here to the MTL Shamisen Project FaceBook page) 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: Saturday 2pm-3:30pm
- Fees:$40/workshop (1h30) or $120/4 workshops (1h30 each)
(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 on Mon. December 10, 2018, 10-noon.
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 registration and more info.
Natto, Koji & Miso Workshop by Masaki Endo
***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($15): Wed. November 14, 10-11 am OR Sun. November 18, 2-3 pm
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*):Mon. November 19, 9:30- 11 am
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.
*Koji workshop is complimentary of Miso workshop. Should you’d like to take Koji workshop only, the fee is $5.
Miso workshop($20): Wed. November 21, 10-11 am OR Sun. November 25, 2-3 pm
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.
Please contact Masaki Endo for registration and more information:
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|