A guide to plant-based Japanese cuisine

Japanese cuisine has a secret that most Western vegetarians don't know: it contains one of the world's most sophisticated vegetarian culinary traditions. Shojin ryori — the Buddhist temple cooking that has been practiced in Japan for over 1,200 years — is a complete vegetarian cuisine built on tofu, seaweed, mountain vegetables, and the art of coaxing maximum flavour from simple, seasonal ingredients.

The challenge is that modern Japanese restaurant menus can be tricky for vegetarians. Dashi — the fundamental stock of Japanese cooking — is typically made from katsuobushi (dried fish flakes) and kombu (kelp). Understanding this one fact unlocks everything.

The dashi question

When you sit down at a Japanese restaurant, the single most important question to ask is: "Is your dashi made with fish, or is it kombu-based?"

Kombu dashi (made from dried kelp alone) is vegan and umami-rich. Many restaurants will use it, or will make an exception on request. If a restaurant uses only fish-based dashi, you'll want to know before ordering miso soup, ramen broth, or any dish where stock is central.

What's reliably vegetarian

Agedashi tofu — silken tofu lightly battered and fried, served in a dashi broth. Ask about the dashi; the tofu itself is always fine.

Vegetable gyoza — dumplings filled with cabbage, mushroom, chives, and other vegetables. Usually vegan.

Inari sushi — fried tofu pouches filled with seasoned rice. One of Japan's great street foods and entirely plant-based.

Edamame — simply salted soybeans, always vegetarian.

Agedashi tofu, agadashi nasu — fried tofu or aubergine in a light sauce.

Yasai itame — stir-fried vegetables, usually with soy sauce and sesame.

Mushroom dishes — Japanese mushrooms (shiitake, maitake, enoki, king oyster) are central to the cuisine. Look for dishes featuring them.

Vegetable tempura — sweet potato, lotus root, aubergine, and courgette tempura are all traditional and delicious.

What to watch for

Ramen — traditional ramen broths are usually made from pork or chicken bones. However, vegetarian and vegan ramen is now increasingly common, especially at specialist ramen restaurants. Shio (salt) or shoyu (soy) broths are more likely to have vegetarian versions than tonkotsu (pork bone).

Miso soup — almost always made with fish dashi. But good restaurants will often make a kombu version.

Seemingly vegetarian sauces — some teriyaki sauces and dressings contain mirin (which is fine) but also occasionally contain fish-based ingredients. Worth checking.

The best Japanese dishes for vegetarians

1. Tofu dengaku — grilled tofu with miso glaze
2. Kare raisu (vegetarian) — Japanese curry with vegetables, rich and warming
3. Natto — fermented soybeans, an acquired taste but deeply nutritious and vegetarian
4. Maki rolls — cucumber, avocado, pickled radish, or sweet tofu inari rolls
5. Chawanmushi — steamed egg custard with vegetables (not vegan but vegetarian)
6. Zaru soba — cold buckwheat noodles with a dipping sauce (ask about the dashi in the sauce)

Shojin ryori: the real deal

If you want to experience Japanese vegetarian cooking at its highest level, seek out shojin ryori restaurants or temple stays (which are more accessible in Japan than the UK, but London and Edinburgh do have occasional pop-ups).

Shojin ryori is not about avoiding meat — it's a complete philosophy of cooking that finds beauty in simplicity, celebrates seasonal produce, and treats every ingredient with respect. It's one of the most thoughtful vegetarian cuisines in the world.

For UK vegetarians, the best Japanese restaurants — particularly those with vegetarian menus or willing to adapt — offer a genuine window into this tradition.