The Japanese Cultural and Community Center of Northern California’s late summer kaiseki workshop, held from noon to 3 p.m. at 1840 Sutter St. in SF’s Japantown, will feature four courses including edamame gohan (green soybean rice), chilled poached chicken with bainiku (pickled plum) sauce, sakana no kuzutataki (fresh fish lightly dusted with kuzu starch and then poached) and fresh octopus with crisp celery and cucumber sunomono dressing. Dashi soup stock will also be made using konbu (kelp) and katsuobushi (shaved dried bonito). While most of the class will focus on demonstrations, there will be some hands-on arranging. Participants will be able to sample the dishes. Easy to follow recipes will be provided. Participants should bring an apron. Larry Tiscornia and Kimika Takechi will lead the class. There is a $30 fee for JCCCNC members and a $35 fee for non-members. Info: (415) 567-5505, programsevents@jcccnc.org.