**** 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.) ****


ON HOLD: Kimono workshop (organized by JCCCM)

Next workshop will be on Mon. March 30, 2020, 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 ( for registration and more info. (Organized by JCCCM)


Natto, Koji & Miso Workshop  organized by Masaki Endo

Mr. Endo’s popular workshops are returning!

NATTO  – Wed., March 1, 2023, 10am – noon OR Sun., March 5, 2-4pm; Fee: $15

KOJI – Mon., March 6, 2023, 10am – noon; Fee:  $5

MISO – Wed., March 8, 2023, 10am – noon, OR Sun., March 12, 2023, 2-4 PM; Fee: $30 (includes koji)

Please register directly with Mr. Endo at, by February 15, 2023. The same workshop is given on Wednesday and Sunday. The koji workshop is given only on Monday morning and $5 for koji session only. Details will be sent to participants upon registration. Cash payment requested at the workshop.  

Should you would like to receive upcoming workshop schedule, please contact Masaki Endo at

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













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