Onigiri Workshop

Nikkei Centre is a multi-use facility at the corner of Kingsway and Sperling in Burnaby, BC. Officially opened on September 22, 2000, the Centre houses a Japanese Canadian cultural centre, the Nikkei National Museum, a community centre serving the neighbourhood, and a Japanese Canadian garden.

Nikkei National Museum & Cultural Centre

Join us this Spring Break for a fun, family-friendly Onigiri (rice ball–making) workshop presented by Samurice!

Taste of Japan

Taste the Art of Japan: Hands-on Workshops Await

Onigiri has long been a beloved everyday food in Japan—perfect for enjoying at home, on picnics, or on the go. In this hands-on workshop designed for families to enjoy together, participants will learn about Japanese rice, how to cook it to perfection, explore unique and creative fillings, and shape their own onigiri.Afterward, enjoy your freshly made onigiri with a bowl of miso soup. This workshop is delicious, interactive, and educational, offering a unique opportunity for people of all ages to explore Japanese food culture during Spring Break.

About the Organizer:<a href="https://www.samurice.ca/" title="https://About the Organizer" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Samurice</a> brings high-quality Japanese rice to kitchens and tables around the world, offering varieties celebrated for their flavour, texture, and nutritional value. Specializing in premium rice such as <a href="https://kinmemai.com/" title="https://kinmemai.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Kinmemai™</a>, a rinse-free, nutrient-rich variety, Samurice combines the tradition and craftsmanship of Japanese rice cultivation with modern convenience. Each product is carefully selected to elevate both everyday meals and gourmet dishes, allowing cooks and food enthusiasts to experience the subtle beauty and versatility of Japanese rice.

About the Instructor:Akiko Ishizuka is a childcare professional and mother of four who values safe, nutritious food and the joy of sharing meals with family.Raised in Hokkaido, a lush region renowned for its rice, she grew up with onigiri as a staple of her daily life. Through her workshops, she delights in sharing this “taste of a Japanese home” with the local community.The rice used in her workshops is provided by Samurice, a company specializing in Japanese rice, which her husband, Takashi Ishizuka, operates.

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Onigiri Workshop

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Onigiri Workshop

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