Japanese Ancestral Society of Portland (Nikkei Jin Kai)
JAS was founded in the early 1900s as a non-profit community service organization. The two main projects of JAS are the Ikoi no Kai lunch program and the Japanese Cemetery located within Rose City Cemetery. JAS hosts the annual Jerry Inouye Memorial Golf Tournament and co-hosts the Japanese American Graduation Banquet, serving as trustee for several scholarships for area high school students. In addition, JAS supports the speech contest sponsored by the Portland office of the Consul General of Japan.
The Ikoi no Kai committee of JAS is currently chaired by Gerry Migaki.
Ikoi no Kai “a gathering place”
A Project of the Japanese Ancestral Society of Portland
The Ikoi no Kai hot lunch program was established in 1979 to serve as “a gathering place” for local Issei to enjoy Nihon shoku (Japanese food) and the company of friends. Funding from Multnomah County to help cover the cost of salaries & groceries was eliminated in 2009/2010. Since then under the umbrella of the Japanese Ancestral Society, Ikoi no Kai has relied on donations & volunteers, as well as daily charges, to continue to serve delicious lunches.
Ikoi no Kai is located in the basement of Epworth United Methodist Church, 1331 SE 28th Ave The entrance is on the building’s west side; enter from SE Madison St.
VOLUNTEER REQUIREMENTS
When coming in to volunteer, wear closed toed shoes and secure loose hair back with a bandana or hairnet (hairnets are available on-site). Please remember to double-wash your hands upon arrival and wear the provided aprons and gloves when handling food. After using the restroom, wash your hands in the restroom and again in the kitchen. After coughing/sneezing, wash your hands again. If you or anyone in your household is not feeling well, please do not come.
FOOD HANDLER’S PERMIT
● Every volunteer must provide the Site Manager with proof of a current food handler’s permit.
Volunteers can inquire about volunteer opportunities by sending an email to , or by filling out ikoinokai7@gmail.com the Volunteer Interest Form. Alternatively, volunteers can sign up for tasks on the following Sign Up Genius lists:
● Volunteer Opportunities
● One Time Tasks
● Regular Volunteer Positions
VOLUNTEER ABSENCES
● Notify the Site Manager by email (ikoinokai7@gmail.com) as soon as possible.
● Please try to contact other volunteers to find a substitute.
● If you cannot find a substitute, please contact the Site Manager as soon as possible.
VOLUNTEER POSITIONS
KITCHEN HELPERS
These positions are ideal for people who enjoy cooking, who are proficient in the kitchen, and who are able to be on their feet for four hours.
Time Commitment: 8:30am – 1:30pm
Responsibilities:
● Assist with all daily preparation tasks as delegated by the head cook;
● Prep a variety of meats, seafood, poultry, vegetables and other foods for fresh presentation or for cooking in ovens, fryers and other kitchen equipment;
● Consistently comply with quality standards and kitchen procedures;
● Be able to use standard food preparation utensils and equipment;
● Ensure all food items are properly stored;
● Maintain clean and sanitary work stations, including but not limited to, cutting boards, counter tops, stove top, ovens, wok, refrigerator, & freezer;
● Notify the Site Manager of any low inventories.
How to prepare rice:
● Measure rice using Imperial measuring cup
1. ¼ cup (US/ Imperial) = 1 person
2. Wash rice
3. After washing and draining rice - add the equivalent amount of water to rice. 8 cups of water - to 8 cups of rice
OR
● Measure rice using Japanese rice cup
1. 1 cup (Japanese/ metric) = 180 ml = 3 people
2. Wash rice
3. Use measurement on inside of rice pot for water level
WASHERS
These positions are ideal for people who enjoy washing dishes and large, heavy pots & pans.
Time Commitment: approximately 9am - 1:30pm (Please check with the cook for arrival time each week.)
Upon arrival - turn on dishwasher and check under sink to see detergent and rinse aid levels.
Towel buckets: Prepare YELLOW bucket with bleach water. Three capfuls of bleach in ½ bucket of water. Fill RED bucket 1/3 full with solution from the yellow bucket.
Commercial dishwashing station:
● Set up area with metal tray and rack for dishes from the dining room
● Power on the dishwasher
Three sink washing station:
● Compartment 1: Fill with hot water and dish detergent. Minimum water temperature must be between 95 and 120 degrees Fahrenheit.
● Compartment 2: Fill with hot water at a minimum temperature of 120 degrees Fahrenheit. Use this sink to remove the cleaning agents from the wash section.
● Water should be drained when it becomes too soapy and replaced with fresh hot water.
● Compartment 3 - Sanitizing: Fill with hot water and chemical solution to kill bacteria. Use one to two
DINING ROOM SET-UP
The dining room set-up position is great for someone who is interested in creating a welcoming environment for our patrons. You will help get everything ready for the lunch service.
Arrival time: 10:45am
Turn on lights in the kitchen, dining room and back hallway.
Set up coffee maker:
1. Plug in coffee maker and let heat up until green light turns on;
2. Put two scoops of coffee in the filter;
3. Pour one pot of cold water into the top grate, then close the grate;
4. Place pot on the burner and turn on.
Set up tea urn:
● Fill urn with cold water to the top line;
● Fill basket insert with ½ paper cup of loose tea
● Place insert on the spindle and turn on at 9am.
Laundry: Put washed towels in the dryer and start at “very dry” setting.
Restrooms: Check that bathrooms are adequately stocked with toilet tissue, seat covers, soap, & paper towels and that restrooms are clean.
Tables: Wipe and set tables. Realign chairs.
Flowers: If there are flowers, remove old flowers and fill the vases with fresh, cold water; then place them on the tables.
Notify the Site Manager of any low inventories.
Dining Area - Leaving Checklist
Disinfect counters and tables
Sweep any large debris
Check windows and put down blinds
Turn off lights, including in bathrooms
Check automatic door is in off position (O)
FRONT DESK
The front desk position is ideal for someone who enjoys interacting with our patrons and who is comfortable handling sales transactions.
Arrival time: 11am
Responsibilities:
● Warmly greet all patrons as they enter;
● Ensure the desk is set up with a sign-in sheet and enough petty cash for the day;
● Organize and neaten the desk area and ensure that there are enough copies of menus;
● Receive cash or check payments for lunch and make change, as needed;
● Record lunch tickets;
● Assist patrons with locating seats and make sure that patrons feel welcomed.
● Take information for new diners/patrons
● Notify the Site Manager of any low inventories.
The duties for this position end when lunch service begins!
● Place used towels in the yellow bucket in the kitchen.
● Notify the Site Manager of any low inventories.
● Staff, cook, kitchen helpers, washers, & servers eat lunch after all patrons have been served.
● Put away clean cups, plates and utensils.
DESSERT MAKERS
These positions are ideal for those who enjoy baking and who maintain clean kitchens in their homes. Volunteers provide desserts with every lunch. Some volunteers make dessert once a week; some volunteers make dessert once every two months. There is one overall dessert volunteer coordinator, as well as coordinators for each day of the week. The overall coordinator will fill in the wall calendar with the name of the dessert provider for each day.
Volunteers should plan to provide dessert for approximately 45 people (patrons and kitchen volunteers). Volunteers may choose to also provide a dessert that is diabetic friendly; this is not required. While appreciated, desserts need not be Japanese.
Patrons of Ikoi no Kai are notified that desserts are made in unlicensed kitchens. Dessert makers must hold current food handlers cards and show proof to the Site Manager.
Birthdays of patrons, staff, & volunteers are celebrated at the end of each month. This is a well-attended lunch. It is suggested, but not required, that cake or cupcakes be served. (Regular patrons do not have to pay for lunch that day.)
Special event lunches are held throughout the year that are very well attended. (New Year celebration, Ikoi no Kai anniversary, St Patrick’s Day, Children’s Day, razor clam day, salmon day, halibut fish & chips day, Veterans Day, Holiday
HOLIDAYS AND SPECIAL EVENTS (2025)
Mon, Feb 14
Mon, Mar 3
Mon, Mar 17
New Year’s Bento (Reservations required; additional charge.)
Ikoi no Kai’s Anniversary
Children’s Day Bento (Reservations required; additional charge.)
St. Patrick’s Day Corned Beef/Cabbage
Mon, May 30 Memorial Day - Closed
Mon, July 4 Independence Day - Closed
Mon, Sept 1 Labor Day - Closed
Mon, Oct 31 Halloween – Dress up for Halloween
Tue, Nov 11
Veteran’s Day – Free lunch for vets who are regular patrons. (Reservations required)
In the event of inclement weather, if either Portland Public Schools or the Beaverton School District is closed due to winter weather, Ikoi no Kai will be closed. If either school district has a late opening, Ikoi no Kai will be closed.
The safety of our staff, volunteers, and patrons is our highest priority.
A group of volunteers, led by Jenny Yamada & Sharon Ogata, purchase groceries; then make, package, and deliver bento lunches to home-bound seniors who are no longer able to come to Ikoi no Kai. They prepare up to 120 bentos the second Wednesday of every month.
To fund this project, volunteers create beautiful Asian-themed greeting cards for sale at Ikoi no Kai and at local community events. All proceeds from the sale of these cards go toward groceries & containers for volunteers to provide home-bound seniors with bento lunches. Proceeds from greeting card sales also pay for return bus tickets for Ikoi no Kai attendees who take Tri-Met or Tri-Met Lift to lunch. Cards are available for purchase at Ikoi no Kai.
