SACRAMENTO – The Japanese Cultural and Food Bazaar, a summertime tradition for Sacramento Buddhist Church, will be held Saturday and Sunday, August 9-10, from 11 a.m. to 8 p.m. both days.
Enjoy delicious dishes, made right before your eyes — everything from fresh fish-topped sushi all-American homemade chili, snow cones and baked goods. There is something for everyone at the 68th annual bazaar.
You can see beautiful performances by Japanese folk dancers and singers; or listen to the mighty drummers of the Sacramento Taiko group, among other Japanese cultural entertainment, exhibits and demonstrations.
After World War II, Japanese Americans and Japanese nationals returned to Sacramento from their forced evacuation to concentration camps in the most desolate parts of the country. They had lived behind barbed-wire fences, and guard towers with U.S. military police armed with machine guns. These Sacramentans and other Nikkei across the state rebuilt their lives and once again established communities. The bazaar was a happy social event for the community, celebrating food and friendship.
Today, the bazaar is a major fundraiser for the temple, supporting the many affiliated organizations such as Boy Scouts, Girl Scouts, youth sports programs, the Japanese language school, and adult and senior organizations.
Sacramento Buddhist Church is located at 2401 Riverside Blvd. Free parking and shuttle service at W and 7th streets. For more information, call (916) 446-1020 or visit www.BuddhistChurch.com.
Saturday, Aug. 9
11 a.m.: Koyasan Spirit of Children Taiko Group, founded in 1993.
1 p.m.: Sakura Minyo Doo Koo Kai (Japanese Folk Song and Dance Society of Sacramento)
2 p.m.: Japanese classical dance by June Okubo, who teaches in Stockton and Alameda and received her natori and teaching degree as a student of the late Bando Mitsugoro 9th.
4 p.m.: Koto concert by Shirley Muramoto of Oakland, composer, teacher, director of the Murasaki Ensemble, and producer of the documentary “Hidden Legacy: Japanese Traditional Performing Arts in the World War II Internment Camps.”
4:30 to 6:30 p.m.: Sacramento’s East Wind Band will perform old-school funk soul, R&B and classic rock.
5 p.m.: Rinban Bob Oshita will provide an understanding of the Buddhist altar and introduction of Buddhist philosophy.
Sunday, Aug. 10
11 a.m.: Na Aikane Ukulele Group from Sacramento Buddhist Church’s Adult Buddhist Association.
1 p.m.: Sakura Minyo Do Ko Kai
2 p.m.: Koto concert by Tamie Kooyenga, who graduated from the Todo Japanese Music Institute and teaches in Cupertino and Walnut Creek.
3 p.m.: Sacramento Taiko Dan, Sacramento’s premier Japanese drum ensemble, founded in 1989.
4 p.m.: Japanese classical dance by Susan Yasuko Hashimoto of Sacramento, master teacher of the Nishikawa School of Japanese Classical Dance, California Chapter.
5 p.m.: Introduction to the Buddhist chapel by Rinban Bob Oshita
Ikebana by Molly Kimura, instructor of the Ikenobo School, and her students
Shuji (calligraphy) by Shosui Etsuko Wakayama of Nihon Shuji Kyoiku Renmei and Shosui Shodoo Kai of Sacramento, and her students
Mataro kimekomi dolls by Masanori Isako Wasano of the Mataro Kimekomi Doll Academy of Northern California and Mataro Doll Miyabi Kai
• More than 750 church members, friends and family volunteer during the two-day event.
• The estimated attendance is 25,000 to 35,000 people.
• Approximately 2 tons of rice are cleaned, cooked and consumed in traditional Japanese cuisine.
• 10,000-plus pounds of chicken are prepared for chicken teriyaki.
• 500 pounds of shrimp are cleaned and cooked for tempura and sushi.
• 2,000 pounds of beef are prepared for teriyaki beef-on-a-stick, and teriyaki sandwiches.
• 500 pounds of noodles are prepared for hot udon and cold somen.
• 150 gallons of soy sauce are used to create authentic marinades, soup bases and used as a condiment.
• 1,600 pounds of sugar and 100 pounds of salt are used for seasoning.
• 6 tons of ice used to cool drinks, keep fish fresh for sushi, and make refreshing snow cones
Japanese cuisine served at the bazaar (this is a partial list of the extensive menu):
Agezushi – Traditional Japanese American sushi, the kind Grandma REALLY used to make. Flavored rice, slightly sweet, stuffed into a beanbag of fried soy bean curd.
Anpan – Baked pastry. Outside is slightly sweetened bread, filled with sweet red bean paste.
Curry Rice — Pork, carrots, onions and potatoes in a spicy, green curry, served over rice.
Korokke – A deep-fried, breaded mashed potato patty with teensy bits of vegetables.
Makizushi — Traditional Japanese American sushi, the kind grandma REALLY used to make. Various vegetables rolled in flavored rice, wrapped in seaweed.
Mochi-on-a-stick — Sweet rice formed into little disks on a skewer.
Nigirizushi – Flavored rice, topped with fresh raw fish, which may include tuna, salmon, red snapper, and mackerel. Octopus, shrimp and eel are cooked.
Onigiri – Lightly salted rice balls.
Sake – Polished rice wine, served cold.
Somen – Cold noodles in a soy sauce-based broth. A traditional Japanese treat during hot summers.
Tempura – Deep-fried shrimp and vegetables in a light batter.
Teriyaki chicken – Barbecue chicken, marinated in soy sauce, and sugar.
Teriyaki beef-on-a-stick – Grilled beef marinated in soy sauce and sugar, on a skewer.
Teriyaki beef sandwich – Grilled beef marinated in soy sauce and sugar; with cabbage, mayo and other sandwich fixings on a roll.
Udon – Hot noodles served in a soy sauce-based broth.