Shojin Ryori
Japanese Buddhist Vegetarian vegan cuisine
3 DAY COOKING WORKSHOP
DATE 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 basics 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
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.
Bringing the soul of Shojin onto the dining table
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
Workshop Goals: To be able to prepare a "Ichi-ju san-sai*" meal.
Day 1
Lecture
Learn about the Japanese cooking utensils What is Shojin Ryori and 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?
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.
