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Aburaage Making WorkshopThis workshop will be a Japanese Aburaage-Making Workshop conducted in English.
It offers a rare opportunity to learn traditional Japanese thin aburaage directly from Ms. Yuki Matsuda of the Okara Revitalization Research Institute—a professional tofu maker who even grows her own soybeans.
She will guide you clearly through the entire process, from selecting soybeans and making soy milk to producing beautifully puffed aburaage.
Participants will also be able to taste the aburaage they make.
For an easier option, we will also introduce “Zubora-age,” a quick and low-effort method for making delicious aburaage at home with minimal steps.
The workshop fee includes a cheesecloth and a tofu mold so you can continue making aburaage after the class.
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■ What is Aburaage?
Have you heard of aburaage (fried tofu pouch)?
Even if not, you might recognize it as the sweet, simmered skin used in Japanese Inarizushi.
Aburaage is a thin tofu sheet that is deep-fried until it becomes puffy and golden.
It is also known as Usu-age, Inari-age, or kitsune-age.
First created in the Muromachi period as a meat substitute for Buddhist monks, aburaage is crispy on the outside and fluffy on the inside. Its pouch-like shape absorbs dashi well, making it a versatile ingredient for dishes such as inari sushi, simmered dishes, miso soup, oden, and kitsune soba.
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This workshop is perfect for:
1. Anyone interested in learning how to make aburaage.
2. Those looking to try a hands-on, traditional Japanese food-making experience.
3. Vegans, vegetarians, and anyone who enjoys plant-based cooking.
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■ Date of Workshop
Aburaage Workshop:
18 Dec 2025 (Thu) 13:00–16:00 (3 hrs)
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■ Place
SALA BRAN Cafe
38 Sukhumvit Rd. Soi 63 (Ekkamai 10, Yaek 2)
Prakanong Nua, Watthana, Bangkok 10110
Tel: 02-044-3769
Google Maps: https://maps.app.goo.gl/YDnnnS9rs94tnHyQ9
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■ Method of Workshop
In-person and online via Zoom
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■ Number of Participants
Approximately 20
(Registration will close when capacity is reached.)
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■ Workshop Fee
2,100 THB / person
Cancellation Policy
• 5 days before: 100% refund
• 3 days before: 50% refund
• Day of the workshop: No refund
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■ Register via the link below.
https://forms.gle/N8LiWqd8mgKHourf7
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■Questions,etc.
Please contact: [email protected]
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■ Instructor Profile — Ms. Yuki Matsuda
• Representative Director of the Okara Revitalization Research Institute
• Expert in Okara Miso
• Developer of “Beautiful Intestine Konjac”
• Host of the soybean cooking and fermentation salon Komenohana
• Operator of the membership community Okalabo
• Manager of the Izu Soy Project
Ms. Matsuda became interested in food and digestion after her son’s weaning. She then trained in plant-based cooking, later managing a one-day café in Izu Kogen. After studying tofu and discovering issues surrounding okara as industrial waste, she began independent research with the theme “Creating value from what is considered worthless.”
Since 2018, she has been teaching based on her own research and practical experience. As of July 2024, she has held 288 okara miso certification courses and workshops, with a total of 1,420 participants.
Selected Speaking Engagements:
・2016 – “Talking About the Future of Tofu Shops” (Panelist)
・2016 – “Easy Snacks Without Flour and Chemical Seasonings” (Ito City)
・2016 – “100 Soybean Movement and Miso/Tofu Making” (Itabashi Ward)
・2018 – “Soybean Dishes” (Kanagawa Prefecture, School Lunch Research Meeting)
・2021 – Food Summit: “Transforming Worthlessness into Worthwhile”
・2024 – Izu City: “Learning About Fermentation: Food Education Lecture”
・2024 – “Growing Together with Miso! Okara Miso” workshop (Colorful Kokoro Fair)
Product Development:
・2022 – “Beautiful Intestine Konjac” (with Nakao Food Industry)
・2023 – “Okara Miso Starter Kit” (Tenshio Co., Ltd. × Kitagawa Oil Co., Ltd.)
・2024 – “Okara Ale Nadeshiko” (Civic & Co. × Kurosu Midwifery Clinic)
・2024 – “Original Sun-Dried Salt (name TBD)” (with Tenpishio Co., Ltd.)
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Event Venue & Nearby Stays
SALA BRAN, 48 เอกมัย 10 แยก 2, วัฒนา, กรุงเทพมหานคร, กรุงเทพมหานคร 10110, ประเทศไทย, Nana Plaza, Thailand
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