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THANK YOU!!!
For supporting our
66th Annual
Japanese Food & Cultural Bazaar
View: The 2012
Bazaar Program
Please join
us for our 67th bazaar
August 10 & 11, 2013
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BACKGROUND
1947 marked the beginning of the Sacramento
Buddhist Church 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 Sacramento Buddhist Church
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.
Facts and Figures:
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
dishes.
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. |
ENTERTAINMENT
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