Annual Japanese Food & Cultural Bazaar
Our Annual Japanese Food & Cultural Bazaar is always held on the 2nd FULL WEEKEND of August. Each year, this event is a huge success and the funds raised go to support our temple activities all year long. The words “Thank You” are not enough to express our gratitude to the Greater Sacramento community for their patronage over the past 70 years. It is through the continued support of our families, friends and visitors, as well as hundreds of dedicated volunteers, that enable us to keep this longstanding tradition alive as a highlight of the summer!
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 good food, great memories and lasting friendships. In later years, the Bazaar was expanded to include Japanese cultural exhibits and demonstrations such as flower arranging (Ikebana), classical dancing (Odori), calligraphy, concerts, Taiko drum performances and more.
Hundreds of volunteers, ages 7 – 90, invest thousands of hours to bring the Bazaar to life. We are humbled that the Bazaar’s popularity has turned it into a major Sacramento community event. We gratefully welcome back annual attendees, and are thrilled to see brand new visitors, traveling from miles around, to join in the festivities each year. Proceeds from our Annual Bazaar support the Buddhist Church of Sacramento, as well as our affiliated organizations, such as Dharma School, Sakura Gakuen (language & cultural school), Adult & Youth Buddhist Associations, Sports Program, Girl Scouts, Cub Scouts, Boy Scouts, Venture Crew, the Betsuin Choir, and programs for seniors and families.
Facts and Figures
- One-and-a-half tons or 5,500 lbs. of short-grained rice are used. About 1,500 lbs. are cleaned, cooked and consumed in traditional Japanese cuisine, and the balance is used for game prizes.
- 3-3/4 tons or 7,500+ pounds of chicken seasoned and barbecued for chicken teriyaki.
- 1 ton or 2,000 pounds of charcoal used to cook teriyaki chicken.
- Two tons or 4,000 pounds of beef prepared for world famous teriyaki beef sandwiches and other dishes.
- 1,600 pounds of sugar and 100 pounds of salt used in preparation of various seasonings.
- 6 tons or 12,000 lbs. of ice used to keep fish sushi fresh, make refreshing snow cones and to cool drinks.
- 500 pounds of shrimp cooked for tempura.
- 500 pounds of noodles prepared for hot udon and cold somen dishes.
- 100 gallons of soy sauce used to create authentic marinades and other seasonings.
- We purchase over 15,000 canned and bottled beverages, including soda, water, beer, sake, tea, coffee and fruit drinks.
- More than 750 church members and friends volunteer to make the Bazaar run as smooth as a well-oiled machine.
- Estimated attendance for the two-day event is 25,000 to 35,000 people.