We are happy to welcome you to the coming Traditional Japanese cooking weekend on 20-21-22 of November (Friday- Sunday) 2026 in a cooking studio in the center of Amsterdam.
What are you going to learn?
- The history of traditional Japanese cuisine and temple food.
- The origin, production method, use and health properties of traditional Japanese products such as miso, shoyu, mirin, umeboshi, ume-su rice vinegar, natto, kombu, shitake, dashi, shio koji and more.
- 25 traditional Japanese recipes originating from shojin ryori (Japanese Buddhist temple food).
The weekend course will include:
- a lecture about the history of the Japanese cuisine.
- 2 cooking classes where you will learn a variety of basic and complex dishes.
- 2 hands-on cooking workshop when you will have the chance to prepare the dishes yourself
- 3 dinners, 2 lunches, 2 breakfasts; all in the traditional Japanese style.
The course is meant for complete beginners and for people who already have experience with whole foods plant based life style or macrobiotic life style.
Location
A Cooking studio in the center of Amsterdam (will be communicated per e-mail after registration).
Accommodation is not included in the course. If you are travelling from outside of Amsterdam, please book your own accommodation.
Schedule
Friday evening 20 November 2026
18:00 Welcome Dinner
19:00-21:30 Lecture: the history of traditional Japanese cuisine.
Saturday 21 November 2026
9:00 Breakfast
10:00-13:00 Cooking class
The basics and more complex preparation of traditional Japanese cuisine.
13:00-15:00 Lunch and a break
15:00-18:00 Hands-on cooking workshops
In this cooking workshop you will learn hands on to cook traditional dishes according to the Japanese principles of cooking all by yourself. You will learn cutting techniques, posture and balanced approach to cooking, cleaning and presentation.
18:00-19:00 Dinner
Sunday 22 November 2026
9:00 Breakfast
10:00-13:00 Cooking class
The basics and more complex preparation of traditional Japanese cuisine, desserts and mochi.
13:00-15:00 Lunch and break
15:00-18:00 Hands-on cooking workshop
In this cooking workshop you will learn hands on to cook traditional dishes according to the Japanese principles of cooking all by yourself. You will learn cutting techniques, posture and balanced approach to cooking, cleaning and presentation.
18:00-19:00 Dinner and farewell.
Early bird price: 435 euros (until 20th of September, 2026)
Price: 485 euros
Would you like to join all the 3 cooking weekends with Alexander the coming year and become specialized in the Japanese cuisine?
Japanese traditional cooking – 20-22 November 2026
Ramen & Gyoza – 12-14 February 2027
The healing powers of food – 2-4 July 2027
Join all three cooking weekends for the special price of €1,085 and receive a bonus day of creative cooking with chef Alexander Gershberg!
During this exclusive additional day, you’ll learn how to improvise with fresh, seasonal ingredients, develop your own flavour combinations and become a more intuitive and creative cook (the date of the bonus day will be coordinated with all participants).
Please don’t hesitate to write to us for questions or extra information: info@alexandergershberg.com