THANK YOU EVERYONE FOR COMING OUT TO OUR 69TH BAZAAR AND SUPPORTING OUR TEMPLE!
MARK YOUR CALENDAR ...
OUR 70TH BAZAAR WILL BE ON AUGUST 13-14,
2016....SEE YOU SOON!
The 2015 Bazaar Program
1947 marked the beginning of the Buddhist Church of Sacramento Bazaar as the
Japanese rebuilt their community following their forced evacuation from the
West Coast by Executive Order during World War II. The Bazaar was primarily
a social festival where church members and the local Sacramento Japanese and
Japanese-American community shared food, memories and friendships.
In later years the Bazaar was expanded to include Japanese exhibits and
demonstrations such as flower arranging (Ikebana), classical dancing
(Odori), tea ceremony, concerts, Taiko Drum Clubs and many other cultural
activities which were shared with the entire Sacramento community. The
Bazaar's popularity has resulted in it becoming a major annual Sacramento
community event with thousands of people traveling from miles around to join
in the festivities each year. Of course the public is always welcome to
enjoy this annual festival.
The two-day event is supported by volunteers from ages 7 through 90
contributing countless hours throughout the year to share the festival with
the Sacramento community. Proceeds from the Japanese Food and Cultural
Bazaar support the Buddhist Church of Sacramento and its affiliated
organizations such as youth sports programs, Girl Scouts, Boy Scouts, youth
groups, adult and senior groups, the Japanese language school and many other
church activities within the community.
Estimated attendance for the two-day event is 40,000
to 50,000 people.
One and a half tons of rice cleaned, cooked and
consumed in traditional Japanese cuisine.
10,000 + pounds of chicken seasoned and barbecued
for chicken teriyaki.
400 pounds of shrimp cleaned and cooked for tempura
and sushi delicacies.
1,500 pounds of beef prepared for teriyaki meat
sticks and sandwiches.
500 pounds of noodles prepared for hot and cold
2,000 pounds of charcoal used to cook teriyaki
chicken and teriyaki beef sticks.
150 gallons of soy sauce used to create authentic
marinades and other seasonings.
500 pounds of sugar and 100 pounds of salt used in
preparation of various seasonings.
6 tons of ice used to cool drinks, keep fish sushi
fresh and make refreshing snow cones.