Online cooking course

"Mountain house cooking class"

2022年リフレッシュしました

Yuru Shojin ryori made at home

DSC_0007 5.JPG

Even Japanese people tend to think that they know it, but surprisingly they don't know it.

"Vegetarian food is the basis of the Japanese"

This cooking class is a place where you can make a loose vegetarian set / one plate online with you based on the concept of Zenji's shōjin ryō.

`` Get used to it rather than learn it''

Here, each student sees the recipe prepared here in their own kitchen at home, and at that time, they are taught the proportion of the amount of ingredients, and according to the amount to make, in the mountains of Northern California. I cook at the same time as I am at home, and even serve it on a plate or a set.

* Participation form is up to you. Some people visit the course, take notes, and try to make it at a later date.

What to learn and experience in this course:

* About shōjin ryō

* Basics of Japanese food

* About vegetable dishes

* Basics of cooking

* Arrangement

* Meal preparation

* Touch new tastes and ingredients

* Japanese etiquette

* The origin and manners of Western food

* Basics of seasoning

* New recipe

* Cooking tips

62894E4A-EE44-4385-88B7-F14C6FAD8307.hei
D630738C-556A-48C5-9294-618DB8C13FDB.jpe
The Buddhist cuisine

Shojin ryō is the basis of modern Japanese cuisine, and in recent years it often refers to vegetarian and vegan dishes, but originally it means the dishes made by monks at temples, and was the founder of Zen Buddhism and Soto Buddhism. It was established by a book by Dogen (1200-1253), "Lessons of the Book".

The way Japanese people casually eat is also meaningful. According to the recipe, we emphasize not only cutting and cooking vegetables, but also the attitude of cooking and the attitude of receiving food, and explain its importance.

At One Plate Zen, we will explain the devoted dishes offered at Zen temples and the manners of receiving them in an easy-to-understand manner by chewing them "at the Yuru devoted cooking course".

It will surely be useful for making daily meals!

DSC_0717.JPG
Course information

      Basic edition Ichiju Sansai 3 weeks continuous course 

Unlike ordinary cooking classes, what is shōjin ryō based on the concept of shōjin ryō in Zen temple, by combining it with ingredients at home and side dishes that are usually served on the table? While learning that, we will serve it on a well-balanced set / one plate.

By serving on one plate or set, you can check the overall balance with your own eyes.

Not only the taste, but also what is missing and what should be added to make it look more beautiful as a single meal.

I will think.

For details of the contents → Basic edition Ichiju Sansai

A single month step-up course

This is a monthly class for three consecutive months, with priority given to those who have taken the basics.

It takes a little longer than the basic version, and each time you decide on a theme and cook.

Of course, we will do it until the final presentation.

Once a month, three months Lecture Series

Course dates: March 12, April 9, May 7 All Fridays

1 session: 120 minutes Tuition fee: 10000 yen for 3 sessions ($ 95.00)

Japan time 10:00 am-12: 00pm

Hawaii time 3:00 pm-5: 00 pm (the day before)

West Coast Time 5:00 pm-7: 00pm (previous day) March 12th from 6am

* One-time lessons for those who have not taken the basics are also possible.

* One-time lesson 4500 yen ($ 43.00)

For details of the contents → Step-up course

*cancellation policy

Once you send the money, we cannot refund it, but

Rights can be transferred.

Click here for application and inquiries

939A26B9-25C4-4EB0-83EE-1659067814F7.hei
日本食の基本が学べます
5F1066A8-49CD-45F6-8F93-21EEB0EEF6F8.hei

発酵を楽しむ講座

発酵調味料作り、使い方 2週連続講座

受講料:  9500円/$95.00  90分講座x2回  

(日本は振り込み、アメリカはチェックで郵送かペイパルでの決済になります。)

家庭でできる発酵調味料の作り方とそれを使った料理を学ぶ講座です。

内容の詳細は→発酵を楽しむ講座

Radishes
Radishes
2EE6D736-DF01-48DE-BFC8-3640FD73D264.hei

野菜を上手に保存することで、無駄を省き、栄養価も高まり、新しい食感を味わうことができ、さらには簡単調理につなていくことができます。

251838801_10227261259025600_5307059520085712661_n.jpeg

​収穫した野菜、残り野菜を無駄なく、美味しく使う方法を学びます。

​座学の後、実際にそれぞれ用意した野菜を干し、次の週に備えます。

受講料:  8000円/$80.00  90分講座x2回  

(日本は振り込み、アメリカはチェックで郵送かペイパルでの決済になります。)

2週にわたり、野菜の保存講座を開催します。

17日、欧米や日本で、暮らしの中で生まれた野菜の保存法についてお話してから、日本の乾物について学び、干し野菜を一緒に作ります。

24日、実際に干した野菜を使って、調理します。秋から冬、空気も乾燥し、干し野菜を作るには良い季節となりました。

​秋から冬の野菜にはぴったりの講座です。

思い立って開催する単発講座です♪

​受講料:3500円/$35.00.  90分

    Kitchenで英語講座

      

       楽しいZOOM 座学(1)

   English in the kitchen you should know!

​ 

  知っておくと便利なお料理の英語表現を学ぶ

    

   講座料:1000円/$10.00 2時間 ZOOMで座学です。