Abura-age is a 500-year-old Japanese fried tofu pouch prized for its flavor-absorbing texture, impressive plant-based nutrition, and incredible versatility in dishes from inari sushi to kitsune udon. Learn what makes this pantry staple indispensable and how to use it at home.

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.