Kenchinjiru is a hearty, plant-based Japanese vegetable soup rooted in 800 years of Zen Buddhist temple cuisine. Learn about its origins, key ingredients like gobo and konnyaku, and how to make this deeply satisfying fall comfort bowl at home.

Takenoko, or Japanese bamboo shoot, is a seasonal ingredient most people have tasted in ramen without knowing its name. This guide covers what takenoko is, how to prepare it, the difference between takenoko and menma, and five classic recipes to try at home.

Vegan ramen isn't a modern compromise. It's rooted in centuries of Japanese Buddhist temple cuisine. Learn how to build a rich, umami-packed bowl at home using kombu, dried shiitake, miso tare, and authentic Japanese toppings.