Japanese Vegetable Dishes

Within Japanese food, vegetable recipes aren't just an afterthought—they're essential to every meal. Traditional meals often follow a pattern called ichiju sansai (一汁三菜), which means "one soup, three sides." Two of those sides are usually vegetable-based, so greens, roots, and shoots naturally take center stage.

What makes Japanese vegetable dishes so satisfying is how they're layered with umami. Simple ingredients like dashi, soy sauce, miso, mirin, and sake transform even the mildest veggies into deeply flavorful bites. Dashi, in particular, is the secret weapon—it floods vegetables with savory depth, turning what could be bland into something crave-worthy. If you're vegan, make sure you use plant-based dashi, such as one made from konbu and mushrooms.

Below, you'll find some easy, delicious Japanese vegetable recipes that show how powerful these flavor-building techniques can be.

Spinach Ohitashi

This simple spinach dish is proof that sometimes less really is more. Blanched spinach gets soaked in a light broth of dashi, soy sauce, and mirin, letting the smoky, savory depth of the broth seep into every leaf. What looks like a plain pile of greens hides an incredibly satisfying burst of umami with each bite. Because it’s served chilled or at room temperature, Spinach Ohitashi makes a perfect make-ahead side dish—and it pairs effortlessly with just about any Japanese meal.

Kinpira Gobo

Gobo, or burdock root, is an earthy Japanese vegetable with a texture that somehow manages to be both tender and crunchy at the same time. To preserve that signature mouthfeel, the roots are sliced lengthwise, following the grain of their long fibers. It's the perfect match for kinpira, a classic Japanese vegetable stir-fry seasoned with sake, soy sauce, and a touch of sugar. Some people like to toss in a little chicken to boost the umami, but honestly, the deep, woodsy sweetness of gobo more than holds its own.

Tsukemono

In Japan, no meal feels complete without a little something pickled alongside a bowl of plain rice. I make this trio of Japanese pickle recipes regularly in my Tokyo kitchen—they’re quick to throw together, and you can easily mix things up by swapping out the vegetables or adjusting the seasonings. Each one brings a pop of color and texture to the table and they're the perfect accent for a traditional Japanese breakfast.

Hiyajiru

Nothing hits the spot like a bowl of cold miso soup during the oppressively hot and humid summers in Japan. Hiyajiru pairs crisp cucumbers and fragrant green shiso with a chilled broth made from dashi, sesame seeds and miso, creating a dish that's cooling, savory, and deeply refreshing. It's the kind of meal that will perk up your appetite leaving you satisfied without feeling weighed down.

Kohaku Namasu

This refreshing salad of pickled daikon and carrots is a classic dish for Japanese New Year celebrations. The vibrant contrast between reddish carrots and pure white daikon are more than just beautiful—they’re symbols of good luck and happiness for the year ahead. But you don't need to wait for a holiday to enjoy namasu. Its bright, tangy flavor makes it a perfect side for bento boxes, sandwiches, or anything fried. 

Sunomono

This tangy cucumber salad is often topped with cooked seafood like crab, shrimp, or octopus (but it's not necessary). Lightly salted cucumbers and tender wakame seaweed create a refreshing base, while a sweet and tangy rice vinegar dressing brings a bright, clean acidity that makes this a crisp, palate-cleansing side for any Japanese meal.

Spicy Edamame

Edamame has become one of the most popular Japanese vegetable dishes worldwide, usually served simply boiled in salt water. My version turns up the heat, tossing the protein-packed soybeans with garlic and chili flakes for a spicy, savory snack that goes great with beer.

Nimono

Nimono is a traditional Japanese vegetable recipe which literally means "simmered thing". As the name implies, vegetables and protein are simmered in seasoned dashi broth, allowing them to soak up layers of savory umami as they rest. In this recipe, sweet, nutty kabocha squash and meaty atsuage (deep-fried tofu) soak up the broth until they’re tender and richly flavorful. For many Japanese people, dishes like this are pure comfort food—a cozy taste of autumn and home.

Ume Shiso Cucumbers

Over on Marc's Recipes, I share dishes straight from my Tokyo kitchen, like this refreshing cucumber salad. It's based on traditional ingredients like tangy ume and fragrant shiso, but the inspiration came right from my garden. I love taking traditional Japanese vegetable recipes and giving them a twist, and you'll find hundreds more recipes like this over there, from everyday main dishes to sweet treats.

Seasonality is at the heart of Japanese food, and japanese vegetable recipes naturally follow the rhythm of the seasons; you can often tell what time of year it is just by glancing at the dishes being advertised outside a restaurant. It's a wonderful way to eat, savoring the freshest, most flavorful produce each season has to offer. If you're looking for more ideas, check out my list of Traditional Japanese Recipes for even more seasonal inspiration.