We are excited to announce our fifth JETAA Bento Workshop co-hosted by JETAA Portland, JETAABC and AKJETAA on February 2, 2025 at 1pm PST/12 pm AKST. The focus of the workshop will be sauces. The event will be hosted virtually and in-person simultaneously.

Our trusted facilitator, Amanda Oumiya from KL Bentos, will guide you through 3 different sauces used in many Japanese recipes. Whether you are attending virtually or in-person, we will be working together with YOU to elevate your bento game!

We look forward to meeting you there!

For those in the Metro Vancouver area, we are hosting the event in-person for 2 hours.

For those attending the in-person experience (1 hour virtual instruction and 1 hour to finish and clean up), there will be a $10 participation fee but you will only need to bring the following:

• An empty food container
• Your precooked protein of choice such as bite size chicken or tofu, we will provide meatballs
• Optional: apron

Sign up to participate in person here by Jan 27 at 5pm!

For those outside of either areas or unable to attend in-person, the event will also be hosted live via Zoom for 1 hour.

For those attending the virtual experience (1 hour), if you want to follow along, please prepare the following ingredients and materials:

• Cooked short grain rice
• Small container to arrange bento lunch in
• A cooked protein cut in bite size such as premade meatballs, chicken or tofu
• Mason jar with lid
• Mini cups
• Soy sauce
• Mirin (honmirin has alcohol, ajimirin is non-alcoholic, used as a cooking wine)
• Cooking sake (Geikkekan sake or carton sake, or use water if avoiding alcohol)
• Sugar
• Blanched spinach squeezed of water and cut into 1.5 inch lengths
• Sesame seeds
• Miso paste (white is milder and preferred for making dressing, red is saltier, use what is available)
• A veggie such as: cucumber, daikon, carrot, mini tomatoes
• Cutting mat/board
• Knife
• Optional: apron, cupcake liners for arranging your bento and keeping foods separated

Zoom Registration Link, sign up here by Feb 1 at 5pm!