ZEN and Japanese Cooking Experience
Book now
Authentic Vegetarian Cuisine
Japanese Home Cooking
Basic Sushi Cuisine
Incorporating New Zealand ingredients into Japanese cuisine based on the concept of “shojin ryori” (devotion to cooking) enhances the depth of flavor and aroma by utilizing the umami of dashi broth.
By focusing on the visual appeal of the ingredients’ colors, shapes, and presentation in traditional Japanese tableware, one can enter a state of mindfulness. To begin the lesson, we recommend savoring Japanese tea slowly, which helps alleviate tension and stress, creating a relaxed state. We introduce familiar dishes such as home-cooked meals commonly enjoyed by Japanese individuals, catering to those who are not accustomed to Japanese cuisine.
The Menu
– November Menu –
Authentic Vegetarian Cuisine
Welcome Drink
・Green Tea
Cooked rice with fresh green tea.
Deep fried tofu with vegetable
Grill&Soaked capsicum
Mock of abalone” Shiitake
Mushrooms stuffed with Tofu
mixture
Kenchin-Shiru (Vegetable
sesame soup)
Sweet Mochi
Book now
– November Menu –
Japanese Home Cooking
Welcome Drink
・Green tea
Ramen
Gyoza Dumpling
Tofu Salad with avocado-tomato
Dessert
How to make soup-stocks
Book now
-November Menu –
Basic Sushi Cuisine
Welcome Drink
・Green Tea
Two Types of Rolled Sushi
・Sakura-Flavored Rolled Sushi
・Matcha-Flavored Rolled Sushi
(Vegetarian)
Side Dishes: Two Assorted Japanese Home-style Dishes
・Mock of abalone” Shiitake (Mushrooms stuffed with Tofu mixture)
･Tofu paste
Soup
Kenchin-Shiru (Vegetable soup)
Dessert
Book now
– New year dishes (OSECHI) Menu –
Authentic Vegetarian Cuisine
Nishime (Simmered root
vegetables
O-ZONI, New Year Mochi-Soup
Red-white vegetable
“Kohaku-Namasu”
Potherb mustard with walnut
tofu paste (Mizuna)
Taro Potato with White misos
Deep-fried kelp
Dessert
Book now
– Japanese Christmas Special Menu –
Japanese Home Cooking
Welcome Drink
・Green tea
Fried Chicken
Omurice
Potato Salad Chistmas version
Macha cake
Book now
-December Menu –
Basic Sushi Cuisine
Welcome Drink
・Green Tea
Christmas Salmon Cake Sushi
Side Dishes: Two Assorted Japanese Home-style Dishes
・Mock of abalone” Shiitake (Mushrooms stuffed with Tofu mixture)
･Tofu paste
Soup
Kenchin-Shiru (Vegetable soup)
Dessert
Book now
Noriko Tominaga
-Representative Director, WashoCook Corporation
-Director, WashoCook NZ Limited
In 2016, Noriko Tominaga established a cooking school in Japan specifically for foreigners. The school operates in Tokyo’s studio and introduces Japanese home-cooked meals that locals typically enjoy. Tominaga is also involved in training instructors, and there are currently 150 instructors worldwide operating as franchisees under WashoCook, conducting classes……..
Mari Fujii
-Supervisor
Mari Fujii, born in 1947 in Hokkaido, Japan, is an expert and activist in Shojin Ryori, the Japanese vegetarian cuisine of Buddhism, at Fushikian in Kamakura, Japan. She has been dedicated to Shojin Ryori for over 40 years, alongside her late husband, Sotetsu Fujii, who was a monk until his passing in 2006.
Currently, Mari Fujii conducts Shojin Ryori cooking classes named “Zen Mi Kai” at Fushikian in Kamakura. Additionally, she delivers lectures at various educational centers across Japan and has been invited to teach workshops in numerous cities worldwide, including London, Paris, Scandinavia, the USA, and East Asian countries.
In Shojin Ryori, technical skills are not the most critical aspect. What truly matters is the caring and intention behind the cooking. Even if one follows the exact recipe, the outcome may never taste the same. Shojin Ryori is a cuisine that stems from the heart, and this heartfelt approach makes every meal truly special.
