Pop-Up Japanese Izakaya Dinner by Kimiko @ Bridge Brewing

What could be better than Beer and Japanese izakaya fusion food! On Sunday March 10th, local Japanese cooking instructor Kimiko Suzuki is serving up fresh and delicious Japanese izakaya cooking partnering with Bridge Brewing Company.

Tickets: https://www.eventbrite.com/e/pop-up-japanese-izakaya-dinner-by-kimiko-bridge-brewing-tickets-55866330699?utm_source=eb_email&utm_medium=email&utm_campaign=new_event_email&utm_term=viewmyevent_button

Ticket includes: One seating

– Japanese Izakaya plate: Edamame, 2 Japanese side dishes, Rice based main dish

– One Bridge Brewing beer

– great conversation!

We will have two seatings on March 10th: 5:PM and 7:15PM.

Looking forward to seeing you! (Note: No sushi at this event) (Note: actual dishes may differ from photo)


Two exciting workshops at UBC Farm

Making Shio Koji and Shoyu Koji

About this Workshop

Looking to add more Umami to your cooking? Join local Japanese food expert Kimiko Suzuki in preparing the authentic Japanese seasoning “Shio Koji” and “Shoyu Koji” in this hands-on class. Shio Koji is an ingredient in Japanese cooking with a history of at least a few centuries that has been experiencing a resurgence in recent years for its versatility and amazing flavour. In Japanese, Shio means salt. Koji (also known as Koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages, and is an ingredient in miso, soy sauce, sake, mirin, rice vinegar, and much more. Shio Koji is packed with Umami and brings out the wonderful flavours of other ingredients. It can be used to marinate meat, season vegetables, or as a salt substitute in any dish. In this workshop, guests will learn how to use Shio and Shoyu Koji for cooking, have the chance to take them, and will make their own Shio Koji and Shoyu Koji (soy sauce Koji).

Date and Time

Wednesday, April 3 | 6:00 – 8:00 pm (2 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$60 ($53 student pricing) + GST

Making Daifuku Mochi

About this Workshop

Let’s learn how to make the delicious Japanese sweet snack, Daifuku! This sticky rice mochi snack is filled with sweet azuki anko red bean paste. As Daifuku and tea are the perfect combination, we will also learn about and taste a couple beautiful Japanese teas.

On the Menu to Learn About, Make, and Taste:

    • Traditional Daifuku
    • Strawberry Daifuku
    • Auzki Anko Paste
    • Green Tea

Date and Time

Saturday, May 11 | 2:30 – 4:30 pm (2 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$60 ($53 student pricing) + GST


Cooking classes at Gibsons and UBC Farm

Gibsons Public Market June 23rd 1:00-3:30pm $85/person (GST included)

  • Chirashi Zushi  (Chirashi Zushi” means ‘scattered sushi’ because all the delicious toppings are scattered or strewn over the rice just before serving.)
  • Authentic Miso soup
  • Green beans Gomaae

In this 2 1/2 hours hands on class, you will learn how to make fundamental components of popular Japanese dishes such as dashi stock and sushi rice, which can be used in a wide variety of other dishes such as miso soup, sushi rolls or my family favourite: chirashizushi.  And yes! One of very popular side dishes, Gomaae!

Gibsons Public Market (Kids class) July 14th 12:00-2:00pm $69/child (GST included)

  • Caterpillar sushi roll using avocado and cucumber
  • Temari sushi balls, round sushi with colorful topping

In this 2 hours hands on class, you will make your own cute caterpillar roll and temari sushi balls with colorful toppings sushi as cucumber, radish, avocado, pepper and more!

This is a very fun and educational cooking class and is a great opportunity for everyone to learn cooking and a few Japanese words!

Please contact us at kimikos@shaw.ca to book your spot!

Japanese fermentation series at UBC Farm $45/guest (+GST)

  • Making Shio koji September 26th 6-8:30pm
  • Japanese pickles October 24th 6-8:30pm
  • Cooking with Sake kasu November 21st 6-8:30pm

Please check http://www.ubcfarm.ubc.ca to register!


Team Building/Healthy eating Workshop

We are so excited to offer two new workshop, team building and workshop at your classroom. Please email me with any questions. kimikos@shaw.ca

Team Building: Lunch & Learns or After work get together

We come to your meeting room for a hour and half “healthy eating” and “Eat outside of the box” talk! Our Lunch and Learns/After work get together are unique because not only do we do an engaging presentation, we teach everyone how to make delicious Onigiri, Japanese style rice balls with various fillings and taste our creation after. It is great way to catch up with your colleagues and have fun!
$650 for 20 people (food cost and compostable plates are included)
Healthy eating talk and Onigiri making at your classroom:
We come to your class room for an hour and talk about healthy eating and make simple and delicious onigiri. Our workshop is educational, fun and we all learn healthy eating and a bit of Japanese culture. The workshop is based on the BC ministry curriculum and standards.
$230/class (food cost and lots of fun are included)

Shiratama Dango

Served with a side of sweet red beans, Shiratama dango, these chewy little dumplings are a very traditional treat. We eat them with shaved ice with sweet red beans, a sweet red beans warm soup dessert or just with Kinako, ground roasted soybeans. So yummy! You can also try with melted butter and brown sugar or Maple syrup to be Canadian Style dessert!

 Shiratama Dango (makes about 20 small balls)

100g Shiratama ko

About 100cc (6-7tbsp) Water

2-3 tbsp Kinako, ground roasted soybeans

2-3 tbsp Sugar

  1. Get prepped: Set a large, deep pot of water to boil, and prepare a large bowl of cold water.
  2.  Make the dough: In a bowl, add 4-5 Tbsp cold water to shiratamako and mix with your fingers. Continue to add water bit by bit and knead until the dough is soft and pliable (we say until it is the softness of an earlobe). Add more mochiko or water as you need it. The dough should be soft, but not sticky.
  3. Form: Pinch off small pieces of the dough and roll into small balls about 2cm in diameter. Using your index finger, make a little indention in the center.
  4.  Boil dango: When the water is at a boil, drop in the shiratama dango one by one (so that they don’t stick) and boil until they float up to the top of the water. About 2-3 minutes. (This is why you need a deep pot of water, so that you can see the difference between a sunken and floating dumpling).
  5.  Cool: Remove cooked dango with a slotted spoon and drop into an cold water bath until cooled. Drain well.

 Serve at room temperature with Kinako or your favorite toppings.