Japan Trove

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Vegetarian & Vegan in Japan: A Practical Guide

Vegetarian & Vegan in Japan

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Eating vegetarian or vegan in Japan is very doable — but there’s a hidden catch called dashi. Here’s how to eat well without stress.

The dashi problem

Japan’s foundational stock, dashi, is usually made with bonito (fish) flakes. It’s in miso soup, many noodle broths, simmered dishes, and sauces — so “vegetable” dishes often aren’t vegetarian. Even a plain-looking bowl can hide fish. Knowing this is half the battle.

Naturally veg-friendly foods

  • Shojin ryori — Buddhist temple cuisine, entirely plant-based and exquisite (great in Kyoto and Koyasan).
  • Tofu & yuba dishes, especially in Kyoto.
  • Vegetable tempura, edamame, and pickles (ask about the dipping sauce).
  • Zaru soba — cold buckwheat noodles (confirm the dipping broth).
  • Inari sushi and vegetable maki (kappa/avocado).

Convenience-store & chain wins

  • Konbini onigiri (umeboshi/kombu), salads, edamame, and fruit.
  • An increasing number of vegan ramen and curry spots in big cities.
  • Indian restaurants are a reliable veg fallback everywhere.

Phrases that help

  • “Watashi wa bejitarian desu” — I’m vegetarian.
  • “Niku, sakana, dashi nashi de dekimasu ka?” — Can you make it without meat, fish, or dashi?
  • Carry a printed card listing what you can’t eat. More in our phrases guide.

Tips for a smooth trip

  • Use vegan-restaurant apps/maps to pin spots in advance.
  • Book accommodation with a kitchen if you’re strict — supermarkets have great produce and tofu.
  • Big cities are easiest; rural areas need more planning.

With a little prep, plant-based travelers eat brilliantly here. Build it into our first-timer tips.

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