Discover the centuries-old Buddhist tradition of plant-based Japanese cooking. Learn to make kombu dashi, build complete vegan meals using the ichiju sansai framework, and stock your pantry with fermented staples like miso, soy sauce, and koya-dofu.

Learn how to make authentic vegan dashi, plant-based miso soup, and classic shojin ryori dishes at home using just a handful of shelf-stable Japanese pantry staples like dried kombu and shiitake mushrooms.