Osechi Workshop
2025-01-05 12:00 - 14:00 UTC | Uchida Eatery, 633 Courtney St, Victoria, Canada
Lunch menu
Ozoni – Rice cake (mochi) soup dish
Datemaki – Sweet rolled fish cake omelet
Namasu – Pickled radish and carrots
Kobumaki – Salmon Kombu roll
Miso-grilled fish
Tataki Gobo – Burdock roots seasoned with sesame sauce
Kuromame – Sweet black soybeans
Tazukuri – Candied sardines and nuts
Amazake – Fermented rice beverage
* contains fish and gluten

Miso Workshop
2025-02-09 11:30 - 14:00
In this 2.5-hour workshop, you’ll have the chance to try different types of Miso that you may not have encountered before, while also diving into the essential ingredient, Koji—the cornerstone of many Japanese dishes—and exploring its fascinating fermentation process. Plus, you’ll enjoy a tasty lunch made with homemade Miso!
Lunch menu
Miso-braised mackerel
Miso-grilled rockfish
Local vegetables marinated with Miso vinegar sauce
Tsukemono (pickled vegetables)
Miso soup
Rice
Japanese tea

Natto Workshop
2025-05-25 11:30 - 14:00
In this 2.5-hour workshop, you’ll explore the intriguing world of Natto, a beloved yet often polarizing Japanese food known for its slimy texture and stinky smell. While it’s a favorite among many Japanese, it’s also a love-it-or-hate-it dish for some. You’ll learn about its nutritional benefits, various preparation methods, and the best ways to enjoy Natto.
Lunch menu
Neba-neba Don (rice bowl with natto, Okura, and Avocado)
Natto-maki (sushi with seaweed)
Natto tucked in Abura-age (deep-fried tofu pockets)
Natto soup
Tsukemono (pickled vegetables)
Blanched vegetables dressed with sesame sauce
Japanese tea

Onigiri Workshop
2025-06-22 12:00 - 14:00
Onigiri, a triangle-shaped rice ball, is a beloved comfort food for the Japanese. Available in convenience stores across Japan, these tasty rice balls come with a variety of fillings, making them a healthy, on-the-go snack or an easy lunch for work, picnics, or hikes. In this workshop, we’ll prepare some popular flavors, but feel free to get creative—there are no limits!
Lunch menu
Onigiri with fillings
*fillings include salmon flakes, pickled plum (Ume), braised Kombu, tuna mayonnaise, Nori seaweed
Tamagoyaki (rolled egg)
Tsukemono (pickled vegetables)
Miso soup
Japanese tea

Cucumber Kimchi Workshop
2025-07-13 11:30 - 14:00
Discover the art of making oi-sobagi (cucumber kimchi) in this hands-on workshop! You’ll learn to make two types of cucumber kimchi: the traditional oi-sobagi and oi-mul kimchi, a refreshing water-based cucumber kimchi. Perfect for both beginners and kimchi lovers, this class will teach you how to create a crunchy, spicy, and refreshing summer favorite. You’ll explore traditional techniques, key ingredients, and take home your own homemade batch. It’s a great opportunity to expand your kimchi repertoire with a new favorite!
Lunch menu
Oi- mul Kimchi Guksu (Cold noodle with cumcumber water Kimchi)
Oi sobagi
Ojingeo Bokkeum (Stir fried squid with veggies)
Gyeranmari (Korean style rolled egg)
Korean tea

Vegan Kimchi Workshop
2025-08-17 11:30 - 14:00
Kimchi is a staple of Korean cuisine—bold, flavorful, and packed with probiotics! Traditionally served as a side dish with almost every meal, it can also take center stage in a variety of dishes. With countless regional and family-specific variations, kimchi is as diverse as it is delicious.
In this hands-on workshop, you’ll learn how to make vegan Baechu (Napa cabbage) kimchi, a version that skips fish sauce and salted seafood while still delivering deep, umami-rich flavors. We’ll show you how to craft this healthy, plant-based kimchi using simple yet powerful ingredients, so you can enjoy the authentic taste of Korea in a way that aligns with your lifestyle.
Come join us for a fun and flavorful experience!
Lunch menu
Samples of a variety of Kimchi
Kimchi Buchimgae – Savoury Korean pancakes
Braised Kimchi with mushrooms, perilla seed oil, and vegan broth
Namul- a variety of seasoned vegetable side dishes
Sundubu Guk – Silken tofu soup
Rice
Korean tea

Kimchi Workshop
2025-09-07 11:30 - 14:00
Kimchi is a staple of Korean cuisine—bold, flavorful, and packed with probiotics! Traditionally served as a side dish with almost every meal, it can also take center stage in a variety of dishes. With countless regional and family specific variations, Kimchi is as diverse as it is delicious. In this hands-on workshop, you’ll learn how to make Baechu (Napa cabbage) Kimchi, a common version made with salted shrimp and/or fish sauce for a deep, umami-rich flavor. We’ll guide you through the process of crafting Kimchi with simple yet powerful ingredients, so you can enjoy the authentic taste of Korea in a way that suits your lifestyle.
Lunch menu
Kimchi samples
Kimchi prawn Sotbap (Korean pot rice)
Gamja Gyeran Guk (Potato egg soup)
Dubu jorim (Braised tofu in soy sauce)
Namul (a variety of seasoned vegetable side dishes)
Korean tea

Amazake Workshop
2025-09-14 11:30 - 14:00
Amazake, which translates to “sweet sake,” is actually non-alcoholic and can be enjoyed by people of all ages. There are two types of Amazake—one made with Koji and the other with Sakekasu—and in this workshop, we’ll focus on the Koji-made version. Often called “a drinkable IV drip” because of its impressive health benefits, Amazake is a delicious way to support your well-being. Let’s sip on this sweet treat while boosting our health!
Lunch menu
Grilled salmon marinated with Amazake
Green beans and carrots Shiraae (tofu sesame sauce)
Pickled daikon, cucumber, or turnips
Miso soup
Rice
Amazake dessert
Koji tea

(Sold Out) Gimbap Workshop
2025-10-05 11:30 - 14:00
Gimbap is a colorful, flavorful Korean dish made by rolling perfectly seasoned rice, fresh veggies, and savory fillings in seaweed. Whether you love crunchy veggies, marinated mushrooms, or creamy eggs, there’s a combination for everyone! Unlike sushi, Gimbap doesn’t use raw fish, so it’s perfect for all taste preferences.
In this hands-on class, you’ll learn:

How to prepare and season ingredients for the perfect bite
Rolling techniques to create picture-perfect Gimbap
Creative filling ideas to make it your own

No prior cooking experience needed. Just bring your appetite and enthusiasm!
Come roll, slice, and enjoy a taste of Korea with us!
Lunch menu
Gimbap – With variety of fillings; Danmuji (pickled radish), Wooeong jorim (braised burdock), carrots, spinach, mushroom, egg, tuna etc.
Baechu Doenjang Guk – Fermented soybean soup with Napa cabbage
Korean tea and light snack

Mirin Workshop
2025-10-19 11:30 - 14:00
Mirin is a sweet Japanese rice wine commonly used in many Japanese dishes. It’s made with just three simple ingredients—Koji, sweet rice (Mochi rice), and Shochu (Japanese hard liquor). However, many commercial versions add artificial sweeteners like corn syrup or glucose to speed up the fermentation process. In this workshop, you’ll learn how to make authentic and traditional Mirin at home!
*Since Shochu can be difficult to find at a reasonable price in Canada, we’ll be using vodka as a substitute.
Lunch menu
Salmon and mushrooms steamed in foil
Kabocha squash Nimono (braised)
Mustard green Ohitashi (blanched and marinated)
Sumashi-jiru (dashi soup with vegetables)
Rice
Japanese tea

(Sold Out) Miso Workshop
2025-11-16 11:30 - 14:00
In this two-hour workshop, you’ll have the chance to try different types of miso that you may not have encountered before, while also diving into the essential ingredient, koji—the cornerstone of many Japanese dishes—and exploring its fascinating fermentation process. Plus, you’ll enjoy a tasty lunch made with homemade miso!
Lunch menu
Miso-braised mackerel
Miso-grilled rockfish
Local vegetables marinated with Miso vinegar sauce
Tsukemono (pickled vegetables)
Miso soup
Rice
Japanese tea

(Sold Out) Gochujang Workshop
2025-11-23 11:30 - 14:00
Join us for a hands-on Gochujang-making class and discover the rich flavors of traditional Korean fermentation! Learn the art of crafting this iconic chili paste from scratch, using authentic ingredients with modern techniques. Whether you’re a food enthusiast or a home cook looking to expand your culinary skills, this immersive workshop will deepen your appreciation for Korean cuisine. If you loved our beloved Gochujang from farmers markets and local grocery stores, this is a great chance to get our original recipe. Take home your own batch of freshly made Gochujang and the knowledge to recreate it anytime!
Lunch menu
Gochujang Jangtteok (Savoury Gochujang pancake)
Seasonal Bibimbap with Yak Gochujang (seasoned Gochujang with mushroom and ground beef)
Kongnamul Kimchi guk (Soybean sprout Kimchi soup)
Korean tea

(Sold Out) Korean Cooking Class
2025-12-07 11:30 - 14:00
Experience the rich flavors and vibrant traditions of Korean cuisine in our hands-on Korean cooking class! Learn how to create authentic dishes using both traditional and modern ingredients and techniques. Whether you’re a beginner or a seasoned home cook, this class will guide you step by step. Join us for a fun, interactive experience where you’ll not only cook but also taste and enjoy delicious home-style Korean food.
Lunch menu
Sundugu jjigae – Silken tofu stew with seafood, mushrooms, and vegetables
Gyeran jjangjorim – Marinated boiled eggs
Namul- a variety of seasoned vegetable side dishes (We will use seasonally available vegetables)
Rice
Korean tea

(Sold Out) Chickpea Miso Workshop
2026-02-08 13:00 - 15:00
In this two-hour workshop, you will explore chickpea miso, a unique twist on traditional miso. You will learn how it is made using chickpeas and koji, and discover the flavors and fermentation process that make it so distinctive. You will also have the chance to taste a variety of miso, both homemade and carefully selected from Japan.
Miso samples and light snacks will be provided.
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days

(Sold Out) Gochujang Workshop
2026-02-22 13:00 - 15:00
Join us for a hands-on Gochujang-making class and discover the rich flavors of traditional Korean fermentation! Learn the art of crafting this iconic chili paste from scratch, using authentic ingredients with modern techniques. Whether you’re a food enthusiast or a home cook looking to expand your culinary skills, this immersive workshop will deepen your appreciation for Korean cuisine. If you loved our beloved Gochujang from farmers markets and local grocery stores, this is a great chance to get our original recipe. Take home your own batch of freshly made Gochujang and the knowledge to recreate it anytime!
Gochujang samples and light snacks will be provided.
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days

(Sold Out) Japanese Cooking Class
2026-03-08 11:30 - 14:30
Washoku, or traditional Japanese cuisine, was registered as an Intangible Cultural Heritage by UNESCO in 2013. “Wa” means Japan and also conveys harmony or peace, while “Shoku” means food or eating; the character itself combines the meanings of “person” and “good,” suggesting that eating nourishes both body and spirit.
Washoku is more than Japanese food. It is a cultural tradition passed down through generations that reflects a deep respect for nature. This peaceful cuisine values simplicity and balance, relying on thoughtful preparation rather than complicated ingredients or processes. Come join us for this 3-hour hands-on cooking class!
Lunch menu
Grilled Miso-marinated Salmon
Spinach with Sasame Sauce (Goma-ae)
Braised Burdock Root and Carrot (Kinpira)
Japanese Root Vegetable and Tofu Soup (Kenchinjiru)
Seasoned Rice with Shiitake Mushrooms
Kanten dessert
*The photo is just an image.
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days

Natto Workshop
2026-05-17 13:00 - 15:00
In this two-hour workshop, you’ll dive into the intriguing world of natto—a beloved yet often polarizing Japanese food famous for its slimy texture and pungent aroma. While it’s a staple and comfort food for many in Japan, natto is very much a love-it-or-hate-it experience. You’ll learn about its nutritional benefits, explore different preparation styles, and discover the best ways to enjoy natto with confidence (and maybe even enthusiasm)!
Natto samples and light snacks will be provided.
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days

Gimbap Workshop
2026-05-31 11:30 - 14:30
Gimbap (or Kimbap) is a colorful, flavorful Korean dish made by rolling perfectly seasoned rice, fresh veggies, and savory fillings in seaweed. Whether you love crunchy veggies, marinated mushrooms, or creamy eggs, there’s a combination for everyone! Unlike sushi, Gimbap doesn’t use raw fish, so it’s perfect for all taste preferences.
In this hands-on class, you’ll learn:

How to prepare and season ingredients for the perfect bite
Rolling techniques to create picture-perfect Gimbap
Creative filling ideas to make it your own

No prior cooking experience needed. Just bring your appetite and enthusiasm!
Come roll, slice, and enjoy a taste of Korea with us!
Lunch menu
Gimbap – With variety of fillings; Danmuji (pickled radish), Wooeong jorim (braised burdock), carrots, spinach, mushroom, egg, tuna etc.
Eomuk Tang (Fish cake soup) – This comforting soup is often served with Gimbap at Korean snack bars (Bunsik Jip).
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days

Onigiri & Tamagoyaki Workshop
2026-06-14 11:30 - 13:30
Onigiri, a triangle-shaped rice ball, is a beloved comfort food for the Japanese. Available in convenience stores across Japan, these tasty rice balls come with a variety of fillings, making them a healthy, on-the-go snack or an easy lunch for work, picnics, or hikes. In this workshop, we’ll prepare some popular flavours, but feel free to get creative. There are no limits!
Tamagoyaki is a classic Japanese rolled omelette and a beloved comfort food often enjoyed alongside Onigiri. Made by gently layering and rolling seasoned eggs, it is soft, fluffy, and lightly sweet with a savoury finish. Commonly found in Bento (lunchboxes) and home-cooked meals, it can be enjoyed on its own or paired with rice. In this workshop, you will learn the basic technique and flavour balance, then adjust it to your own taste.
Lunch menu
Onigiri with fillings
*fillings include salmon flakes, pickled plum (Ume), braised Kombu, tuna mayonnaise, Nori seaweed
Tamagoyaki (rolled egg)
Miso soup
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days

(Sold Out) Korean Cooking Class
2026-06-28 11:30 - 14:30
Experience the rich flavours and vibrant traditions of Korean cuisine in our hands-on Korean cooking class! Learn how to create authentic dishes using both traditional and modern ingredients and techniques. Whether you’re a beginner or a seasoned home cook, this class will guide you step by step. Join us for a fun, interactive experience where you’ll not only cook but also taste and enjoy delicious home-style Korean food.
Lunch menu
Main dish and soup: TBA
Banchan- a variety of side dishes
Rice
Seasonal Kimchi
Registration

Email us at: info@islandekopantry.com

Full name(s)
Workshop(s) of interest
Allergy information
Eligibility for discounts (5 % off for senior (65+), student, alumni (past attendees), pair (2 or more)/ 10 % off for 3 + workshops)

2. Payment (E-transfer only): E-transfer to info@islandekopantry.com within 24 hours of confirmation to secure your spot.
The cancellation policy

50% fee if cancelled within 24 hours
30% fee if cancelled within 3 days
15% fee if cancelled within 7 days
