by Armand Gutierrez, President  

The end of June brought us hot temps and July is going to give us some milder temperatures (but very pleasant). So get ready for that July 4^th BBQ with friends and family and enjoy the weekend celebrations. And don’t forget to bring out Old Glory and display it high above

NSC Annual Membership Meeting/Luau Picnic

The NSC Annual Membership Meeting/Luau Picnic is on Sunday, August 10th, so mark your calendars. As usual the club will be providing beverages and a lunch entree and you can bring a favorite side dish. Details are in the Picnic Flyer, and an Evite will be sent out this month.

Zelle Coming to NSC

Jason Ku, our new treasurer, brought a proposal to last month’s board meeting outlining how NSC can implement Zelle for making online payments (i.e. membership, events, etc.). Review his article for all the details and let him know if you have any questions.

2025 FWSA 92^nd Annual Convention

The FWSA 92^nd Annual Convention was held from 12-15 June, in Palm Springs, CA. Palm Springs is known for being hot, and it was. How about 110° hot?  This was my second time attending (13-15 June) in two capacities: 1) to assist Gloria Raminha (VP International Travel) with the Silent Auction and the International Travel booth, and 2) to provide NSC delegate representation. As a delegate representing NSC I attended various seminars, entitled to make nominations for the various open positions (I didn’t) and to vote during the elections (I did).

At Saturday’s luncheon, Keynote Speaker Samantha DeBoer (Director of Communications, U.S. Ski and Snowboard Hall of Fame), presented details on how candidates are nominated and selected for the U.S. Ski and Snowboard Hall of Fame. Following her presentation there were various FWSA awards (Media Awards, Historic Club designation, Council Recognition, and Athletic Scholarship).

The Snowsports Leadership Academy presentation was focused on climate change and the impact on snow sports. This presentation was a real eye-opener in that rainfall/snowfall trends from across the nation’s ski resorts are facing upward temperatures, and that in 25-35 years, a number of ski resorts may be faced with limited or out-of-operation scenarios. The evening concluded with the Awards Banquet & Dance. For some this is a formal event with tuxes and gowns, and for others (including myself) a little less formal. Although this was only my second convention, I was amazed and impressed by the passion and volunteerism by the many attendees. Not only the FWSA board, but by the various clubs and their delegates. Next year’s FWSA Convention is being held in San Diego.

NSC Takes 3^rd Place in FWSA Outstanding Web Site

Last year I announced at the annual picnic that NSC would try its hand at entering the FWSA Outstanding Club Website Award. After all, I think we have a great website that serves our membership well. This award is based on layout, content, usefulness, navigation, club size, and there are three categories: Masters, Advanced, and Novice. Well, since this was our first time entering we were definitely in the Novice category. Over the past year Karen Soo and I have been updating the website based on a worksheet provided by FWSA. As a newcomer for this award I am pleased to announce that we placed 3^rd in the Novice category.  Getting bronze for a first-timer establishes our baseline; NSC will definitely enter again in 2026.

One Warm Coat Drive

Nisei Ski Club has participated in a variety of charitable organizations over the past few years and now NSC has an opportunity to make an impact on people’s lives by participating in the One Warm Coat Drive. Please review the article for additional details.

2026 NSC Ski Week to Park City

Signups for Park City have been coming in and if you haven’t signed up then what are you waiting for? Eight new members have already signed up and are excited about taking their first NSC ski trip. Final contract for Park City has been signed and booked for February 7-14, 2026. There are 36 air seats reserved, and room for 44 people. Park City is on the Epic Pass and you will need to get an Epic Pass for this trip. Online lift ticket prices are not exactly user-friendly and group rates are not available.

Use this for Epic passes: https://www.sportsamerica.com/epic-nisei

Use this for Ikon passes: https://www.sportsamerica.com/ikon-nisei

Questions: contact president@niseiskiclub.org

QotM: Time heals almost everything. Give time, time.

By Armand Gutierrez, presidente de membresía

Going into July we now have 77 members, and I’m sure there will be more signups in July and August for the Park City trip next February. Will this be a milestone year and we break 90 memberships? Included in the 77 are 12 new members and two former members:

Ron Kaida

Deborah Young

Randy Lee

Kelly Kwong

Roberta & Mike Mentzer

Yvonne & Donald Wong

Mary & Guy Chew

Arlene & Mike Mori

Lynn & Larry Handa

If you haven’t signed up now’s the time to write that check and get us up to our high of 86 members for last season, then it’s just a stepping stone away to 90.

Jason Ku – New NSC Treasurer

The Board approved the use of Zelle as an option for payment of membership dues instead of writing paper checks. 

 Zelle is a free, direct, bank account-to-bank account transfer that works the same as a paper check and is secure and instant.  Most major banks are part of the Zelle network. 

You would initiate payment via your personal bank account online or using your banking app.  If you would like to “opt-in” and use Zelle for your payment, the Nisei account contact information will be provided upon request by emailing treasurer@niseiskiclub.org. 

For now, we will limit this to only the collection of membership payments.  If you have any questions or concerns, please reach out at the email above.

by Armand Gutierrez, President

The Nisei Ski Club has participated in a variety of charitable organizations, and over the past few years we have supported the Asian Pacific Film Fest, Achieve Tahoe, and a one-time donation for the victims of the Lahaina fire in Hawaii in 2023 through cash donations. Now NSC has an opportunity to make an impact on people’s lives by participating in the One Warm Coat Drive. The One Warm Coat organization https://www.onewarmcoat.org/ is a national nonprofit organization that embodies a movement of kindness through the donation of coats to people in need.

This charitable opportunity is now available to the membership and for you to join Jeanne Katsuro and I on this charitable endeavor. Jeanne, with the help of Angela Ren (member), Arlene Mori (member), and Linda Minami, already gave me ~50 coats to start the party. So how can you help? Simple. At the Annual Membership Meeting and Luau Picnic on August 10, all you need to bring is one warm coat (or more if you have them). The coats can be for adult or young kids, and should be clean and wearable (no holes or rips). The coats collected at the picnic will be picked up by Jeanne or myself, and stored until October or November when they can then be taken to one of the One Warm Coat designated drop off locations. From there they will be distributed to people in need during the Thanksgiving or Christmas season.

Angela Ren – NSC Member

Sixteen NSC members came out to Milpitas Golfland on Saturday 6/21 to show off their chipping and putting skills in their goal to make birdies, eagles, or the ever-elusive hole in one.

Outside of conquering golf’s most prized achievements, a lot of laughs and fun were had by all in the process while enjoying the perfect weather for a summer day.

Jeanne and Angie played the parts of roaming spectators, cheering section, and event photographers. 

Since all 16 golfers finished all 19 holes in less than the allotted time of 2 hours, we all drove 1 mile down the road and started our planned lunch at Cheung Hing Seafood Restaurant 1 hour earlier than our reservation. 

Conversations between new and old friends continued while everyone feasted on all of the delicious dim sum delights that were ordered.  Finally, as new friends shared contact info. and promises to send pictures that were taken today, we all said our goodbyes but not before discussing seeing each other again at some of the upcoming NSC events this summer.

Send in your deposit to hold your space.

by Karen Soo, Trip Director

Please join us on Sunday, August 10th at Las Palmas Park in Sunnyvale for our annual Nisei Ski Club Luau Picnic.

Time – 12:00pm – 5:00pm

You will receive your Evite invitation sent out from Armand G.

Please RSVP no later than August 6, so we can order the right amount of food for the picnic.

by Judy Hom , NSC Member

If you’re looking for somebody to play mahjong with, want more practice, or just learn how to play, then sign up for the NSC Mahjong event and potluck! Our coaches can teach newbies the basics and give tips to people who already know how to play.

We focus on the Cantonese style where we play with 13 tiles and flowers. We will explain how to score, both HK and Classical Chinese scoring. If Mahjong is on your bucket list, then sign-up! We know that all NSC members like to eat so this is also a potluck event. 

Where:         Judy and Winston’s backyard, 18995 Carlton Avenue, Castro Valley

Cost: $5 for members and $10 for non-members. Bring a potluck dish to feed 4 or more.

Beverages will be provided. 

Space is limited to 16 sign-ups

For more information Email Judy at mahjong@niseiskiclub.org

Tina Woo NSC Member

Saturday, September 6, 2025 from 9:30am – 2:30 pm

Advanced Beginner & Lower Intermediate lessons from 10 -11:30 am – 8 people

Arrive at 9:30am to meet instructor Gary Wong and drop off potluck dishes

Potluck Lunch 11:30 am to 1 pm. Everyone Welcome!

Everyone Else Come at 11:00 am to set up all your dishes & prepare to eat!

Please bring Main Dish or Appetizers

Informal “new” beginner lesson at 11:30 am – 1pm – 8 people

Upper Intermediate lesson 1 to 2:30 pm – 8 people

1.5 hrs of Instruction, 8 people & 2 courts with Gary Wong, an experienced “Pro Instructor”

Nisei Ski Member: $70.00

Non-Member: $75.00

**New Beginners ($20 member/$25 non-member) taught by Intermediate Players**

Location: Mark Tsukuda’s parents

15146 Karl Ave

Monte Serrano, CA

Bring your own CHAIRS, water, electrolytes & protein bars.

Email Tina Woo for information Tina Woo pickleball@niseiskiclub.org

by Tina Woo, , Board Member

BEAT LA!   BEAT LA!   BEAT LA!

SUNDAY, SEPTEMBER 14, 2025

SF Giants vs. LA Dodgers – Game starts at 1:05pm

Oracle Park View Reserved Section

Only 30 tickets available

Special Price from a Season Ticket Holder

Nisei Ski Club Member $60

Non Nisei Ski Club Member $68

We would like at least one Nisei member per group of 4 attending.

Meet for Lunch @ 11:30am near the Crazy Crab’z Section 142 inside Giant’s Stadium

Please email Tina Woo for if you are interested baseball@niseiskiclub.org

Please complete the below information PER PERSON

Name: First ____________________________________ Last ___________________________________________

­­­Phone Number: _______________________________ Email _________________________________________ 

Write Check Payable to Nisei Ski Club

Send Check to Nisei Ski Club c/o Tina Woo, 21577 Villa Maria Court, Cupertino, CA 95014

by Karen Soo, Newsletter Editor

Come on out and volunteer your time to help the local community.

Mountain View Buddhist Temple is having their annual Obon Festival.

Dates – Saturday, July 19^th and Sunday, July 20st.

This year, the Mountain View Buddhist Temple (MVBT) Obon Festival bazaar committee members had developed an online volunteer sign-up page for the various activities and booths leading up to the bazaar and during the two-day bazaar on Saturday, July 19^th and Sunday, July 20^th.

SIGN UP HERE https://sites.google.com/mvbuddhisttemple.org/obon2025/home OR https://sites.google.com/mvbuddhisttemple.org/obon2025/weekend-volunteer-sign-ups?authuser=0

In the past years Nisei Ski Club members had volunteered at the Obon Festival Beer booth. You know how that goes. A little pour, a little taste on the side. BURP..

Here is the link for the BEER BOOTH- Hurry before it gets filled up. SIGN UP PAGE WILL BE AVAILABLE NEXT MONTH

Thank you for stepping up to the plate to VOLUNTEER!

by Karen Soo, Newsletter Editor

Just a reminder, Nisei Ski Club picnic is taking place on Sunday August 10, 2025.

It would be great if someone step up to the plate to make this Pan Sushi.

Pan Sushi is a popular Hawaii potluck dish. It also makes for an easy DIY sushi meal at home. The layering ingredients (like crab, avocado, and cucumber) are flexible, just make sure you have rice and furikake.

Pan Sushi is a layered sushi dish. It typically consists of rice, crab/tuna/salmon mixed with mayonnaise, furikake, cucumbers, avocado, and tobiko. 

Basically, all of your favorite fun sushi roll fillings but layered instead of rolled. The ingredients are flexible and can be tailored to what you have on hand. Everything is layered and pressed together in a pan, hence the name Pan Sushi.

How To Eat Pan Sushi?

There are two main eating styles:

Scoop and Fold (with nori)
Take a big scoop of the pan sushi and put it on your plate. On the side of your plate are a few sheets of nori (seaweed). Put a spoonful of the pan sushi on the nori, and eat! It’s an extra easy version of DIY hand rolls. This is the more common version and the one I’m posting about today.

Pre-Cut Squares
For this method, you must layer the nori directly in the pan when making the pan sushi (make the nori the bottom and top layer of the pan sushi). Press tightly so that all the layers are packed. Refrigerate the whole pan sushi for an hour. Then cut into squares. Everyone picks up a square and eats it just like that. 

What Can You Put In Pan Sushi?

Pan sushi is super flexible. Everyone does their own version. There is no right or wrong, that is the beauty of it.

Make sure you have the basics (rice, furikake, etc), and then you can mix it up from there:

Rice
Pan sushi is usually made for a group, but I’ve just been cooking for two of us lately. I cook one cup of rice for two people.  After the rice is done cooking, remove from the rice cooker, let it cool for about 15 minutes and season with a mix of sugar, salt, and rice vinegar.

Furikake
You can use any kind of furikake you like. We usually get this Nori Komi Furikake.

Protein
Imitation crab is the most common protein for pan sushi. You can also use canned tuna or salmon, and even kamaboko (fishcake). I usually have salmon in the freezer so I’ll defrost a half pound fillet and bake it in the oven. Let cool and then flake it with a fork. You can also mix protein (I know some people love doing half imitation crab and half real crab).

Whatever protein you chose, flake/shred/dice small and mix it with a spoonful of mayonnaise. Why mayonnaise? Because 1) it tastes good, and 2) this allows you to spread the crab/tuna/salmon more easily over the rice. 

Cucumber
Cut the cucumber into small dice (or thin slices, up to you), and sprinkle with a little salt and mix. Set aside for 15 minutes. The salt will draw out the water and make the cucumber extra crisp.

Avocado
Whether sliced thin or diced, avocado is always welcome in pan sushi.

Tobiko and/or Ikura
Who doesn’t love tobiko and ikura! I like this as the top layer of pan sushi because it is most attractive (and also very delicious). Sometimes people mix tobiko with the crab/tuna/salmon which is also a good idea. If you want to go all out, mix tobiko with the crab/tuna/salmon (which is layered in the middle), and put ikura on the very top.

An extra tasty bite!

Bon Appetite – Julia Child and Karen Soo share the same birthday.

Serves 10

Ingredients

• 3cups cooked sushi rice (slightly cooled). See Note below.
• 6-8 ounces tuna, salmon, or imitation crab
• 1 tablespoon mayonnaise
• 2 tablespoons furikake
• 1 cucumber, sliced thin or cut into a small dice
• ½ avocado, sliced thin or cut into a small dice (optional)
• 2-3 ounces ikura (optional)
• 1-2 packages nori / roasted seaweed sheets

Instructions

1. Find a pan/container you want to layer in (I made this in a 6-inch round container). Wash and set aside.

2. Mix the tuna, salmon, or imitation crab with the mayonnaise in a bowl. Set aside. 

3. Put the prepared sushi rice on the bottom layer of the pan. Press the rice down with your hand or spatula.

4. Layer the mixed tuna, salmon, or imitation crab on top. Pat down.

5. Sprinkle a tablespoon of furikake on top. Then follow with a layer of cucumber and avocado.

6. Do one more layer of rice, pat down.

7. Then top with a tablespoon of furikake and ikura. 

8. Place the pan sushi in the middle of the table and put a big scoop on your bowl. Make small rolls/bites with sheets of nori. Enjoy! ^_^

Notes

To make sushi rice: Combine 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt in a small dish. Mix until sugar and salt is dissolved. Fold into 3 cups cooked rice.

by Karen Soo, Newsletter Editor

In honor of our country’s 248th Birthday Celebration, Happy 4th of July.

Have a great time with your family and friends. Be safe and watch out for those fireworks.