Introduction to Macrobiotic Cooking MasterClass with Melanie Dagenais. Live Online only
October 3, 2026, @ 2:00 pm – 3:30 pm HST
Saturday, October 3, 2026
2:00 – 3:30 PM
Price: $39
In this introductory masterclass, participants will discover the foundations of macrobiotic cooking while preparing a complete meal together.
More than simply following recipes, you’ll explore the principles behind macrobiotic cooking and learn how whole foods, seasonal ingredients, and mindful preparation can support balance, vitality, and overall well-being. Along the way, you’ll gain practical techniques, learn about the nutritional qualities of key ingredients, and discover approachable ways to bring macrobiotic cooking into everyday life.
Menu
- Traditional Brown Rice
- Classic Miso Soup
- Kinpira Vegetables (Carrot & Burdock, or Carrot if burdock is unavailable)
- Bonus: Medicinal Ume Sho Kudzu Remedy
Shopping List
- 1 cup short- or medium-grain brown rice, preferably organic
- Sea salt
- Kombu
- ¼ daikon radish
- 1 medium onion
- 3 medium carrots
- 2 tablespoons miso paste (mellow white, brown, or barley miso)
- 2 green onions
- ½ block organic firm tofu (optional)
- Dried wakame
- 1 medium burdock root (gobo) — if unavailable, substitute additional carrots or parsnip
- Toasted sesame oil
- Tamari, naturally brewed soy sauce, or Nama Shoyu
- Mirin (optional)
Kitchen Equipment
- Medium pot for rice (stainless steel ideal; pressure cooker also works and is preferable in winter)
- Medium saucepan for soup
- Frying or sauté pan
- Cutting board
- Sharp chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Small bowl for dissolving miso
- Fine-mesh strainer or ladle
What Participants Will Learn
- The basic philosophy and principles of macrobiotic cooking
- How to prepare traditional brown rice and miso soup
- Essential vegetable knife skills
- The importance of fermented foods and whole grains in a balanced diet
- How to create balanced meals using simple, wholesome ingredients
- Practical tips for shopping, pantry organization, and ingredient substitutions
Class Duration
Approximately 90 minutes, including time for questions and discussion.
By the end of the class, participants will have prepared a complete macrobiotic meal and gained practical knowledge they can continue exploring in their own kitchens.
Melanie Dagenais
Alongside teaching yoga, she is a macrobiotic chef and shares practices that support balance and mindful living. Melanie also guides students in exploring their voice through small instrument and harmonium classes, using sound as another pathway to presence, connection, and inner expression.
Melanie’s yoga journey began in 1999 after a snowboarding injury led her to Ashtanga Yoga. What began as a path of physical healing became a lifelong spiritual practice. Through years of dedicated study and travel, Melanie has continued to explore the depth of yoga while staying connected to its original essence of breath, awareness, and stillness.
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