One Plate Zen Online Cooking Classes

Objectives:

  • Learn about Shojin Ryori

  • Learn about Zen way of cooking

  • Obtain basic Japanese culinary techniques 

  • Learn traditional Zen vegan dishes 

  • Learn how to apply the cooking techniques to your daily meals

  • Discover new ingredients and flavors

  • Learn about the Japanese presentation style

  • Learn basic Japanese table manners

Registration from November 1st, 2020

~Shojin Ryori~

Japanese Buddhist Vegetarian Cuisine~

​3 Day Cooking Workshop

  January, 17th, 24th, and 31st,  2021 

What is Shojin Ryori?

 

"Shojin Ryori”is a general term for Japanese Zen vegetarian cuisine originally referred to the meal prepared for the monks in the monasteries. 

 

Shojin Ryori does not have a specific method or a form, however it is the basis of modern Japanese cuisine and it has transformed through time. 

 

Shojin Ryori is vegan with the ingredients centered around soybean products, dried vegetables, fermented foods, and seasonal vegetables. 

 

Please register by email.

We will send you the the payment methods and the detail information about the classes.

  Shojin Ryori January 2021

 

 

 

~Shojin Ryori~ Japanese Buddhist Vegetarian Cuisine~

3 Day Cooking Workshop​

  January, 17th, 24th, and 31st,  2021 

 

CEST time  

                                            Day 1-17th 5pm-6pm 

                                                Day 2-24th 5pm-6:30pm

                                               Day 3-31st 5pm-6:30pm

         PTD time         

                                      Day 1-17th 7:00am

                                              Day 2-24th 7:00-8:30am

                                                   Day 3-31st 7:00am-8:30am

 

 

Cost:  90€/$105 

Max: 10

*NO REFUNDS, 

but you may transfer your reservation to another.

Special Features about this workshop

In this workshop we will guide you through the foundation of Japanese cuisine, Shojin Ryori.

 

As the cuisine is  plant based, prepared without meat, fish or other animal products, it can be enjoyed by vegans, vegetarians, and meat-eaters alike.

 

You will learn by experiencing the spontaneity and delicacy of Japanese cooking techniques to enhance the natural flavor of the ingredients.

You will learn the Zen way of cooking and partaking of the meal.

 

You will learn how Japanese cuisine evolved through time, still keeping the core essence of the traditional way of cooking.

​Menu: Ichi ju sansai meal

 Three side dishes

    Rice

    Miso soup

    Pickles

 (details will later be announced )

Workshop Goals:  To be able to prepare a"Ichi-ju san-sai"*meal. 

 

 

Day 1  Lecture

            What is Shojin Ryori?

            Learn the history of Shojin Ryori.

            How is it different from traditional Japanese cuisine?

            How is it different from western cuisine?

            Are there rules and restriction when preparing?

            Learn about the Japanese cooking utensils.

            

Day 2  Demonstration and Cooking

           Learn about Shojin dashi**(vegetarian broth)

           Learn how to cook Japanese rice and miso soup.

           What is Ichi-ju san-sai?

        

                The instructor will show you how to prepare shojin dashi,

                 rice, and miso soup. 

                You are welcome to cook your own during the demonstration 

                 (remotely!)

 

Day 3 Remote Cooking

           You will prepare Ichi-ju san-sai meal in your own kitchen

           with the  guidance of the instructors.

           When the cooking is completed and served,

           each meal will be checked and feedbacks 

           from the instructors will be given.

*"ichi-ju san-sai "is a traditional Japanese meal style which consists of three side dishes, rice, soup, and pickles.

** Shojin dashi is a vegetable broth used in Shojin ryori mainly from dried vegetables, such as kombu seaweed and shiitake mushrooms.

Instructors:

Anja van Wezel  Amsterdam, Netherlands

Japanese chef, teaches Macrobiotic and Shojin Ryori, Zen Buddhist Cuisine.

 

Met her current husband 27 years ago who opened the first Japanese delicacy store in the Netherlands. By helping the Japanese chefs in the kitchen, her passion for Japanese cuisine was soon born.

In 1993 began teaching Japanese cooking, eventually switching to a plant-based diet and studied Macrobiotics at Kushi Institute of Europe.

Currently, managing a vegan “Moon Rabbit” Café in Amsterdam and is actively conducting cooking workshops to raise awareness of the Macrobiotic and Shojin Ryori in the Netherlands.

 

Naoko Moller  California, USA

A Japanese cooking connoisseur, teaches Shojin Ryori Zen Buddhist

Cuisine and Japanese culture.

Born in a Zen Buddhist temple in Niigata, Japan, raised in Hawaii and in Japan at Zen Buddhist temples.

Learned how to cook by assisting her mother from an early age and as a minister’s wife by cooking for large groups at Zen Buddhist temples.

Conducts Zen Buddhist vegetarian cooking workshops and educational workshops in England, America, and in Japan.

Currently enjoying off-the grid life with her husband in Northern California.