Vegetarian & Vegan Japanese

Japanese cooking gives you a head start on eating plant-based. Centuries of Buddhist influence discouraged meat eating, while temple cooks developed shojin ryori, a cuisine built around plant-based proteins. That history helped give ingredients like tofu a place of their own at the table. Today, tofu sits comfortably alongside fish and meat, valued for its delicate flavor and texture in its own right.

For vegan Japanese food, the adjustments often come down to ingredients you might not see. Dashi can contain dried fish, and bonito flakes may finish an otherwise plant-based dish. I use kombu and dried shiitake mushrooms to make a savory stock that works in soups and simmered dishes. The vegan Japanese recipes below take care of those details, so you can enjoy the foods that already make this cuisine such a good fit for plant-based cooking.