Japanese Vegetarian Dishes

Miso soup is a traditional soy-based soup made from a stock called dashi, miso paste, and various additional ingredients such as seaweed or tofu. It is estimated that more than 70% of Japeanese people consume the soup for breakfast, altho... READ MORE

Futomaki is a variety of rolled sushi that is characterized by its large size and a strict balance of used ingredients. The rolls are typically filled with vegetables of different colors, and usually don't contain seafood. Futomaki should be both ... READ MORE

Kappamaki is one of the most common sushi varieties consisting of nori seaweed, vinegar-flavored sushi rice, and sliced cucumbers, preferably thin and seedless Japanese cucumbers. This sushi variety belongs to the wide group of makizushi (rolled s... READ MORE

Sunomono is a popular Japanese cucumber salad seasoned with a lightly sweetened dressing consisting of vinegar and soy sauce. Simple and refreshing, alongside thinly sliced cucumbers it can incorporate various other ingredients such as seafood, se... READ MORE

Atsuage is a traditional dish consisting of deep-fried tofu. The slices of tofu are wrapped in kitchen paper and weighed down with a small weight so the water drains well. They are then deep-fried until golden brown, puffy, and slightly crunchy on... READ MORE

Deep-fried tofu is a traditional delicacy known as aburaage. Tofu is usually fried twice to create a pocket in the middle, so when the piece is cut, it looks similar to pita bread. With a mild flavor, soft and chewy texture, and an incredible abil... READ MORE

Sekihan is a traditional dish consisting of only two main ingredients – glutinous rice and red azuki beans. The dish has a reddish hue which is a result of the cooking liquid from azuki beans. In the past, the color red was a symbol of good ... READ MORE

Yudofu, which translates to hot water tofu, is one the simplest Japanese dishes. As the name suggests, the tofu is merely heated in warm water, which is usually only spiced with dried kelp, a variety of dried seaweed. Yudofu was created b... READ MORE

Tofu misozuke is a traditional dish originating from the Fukuoka area. Some people also call it vegan cheese, as its production requires aging in miso from 2 months to 2 years. During that period, the tofu develops a texture of soft and creamy che... READ MORE

Shiitake dashi is a traditional type of dashi stock, prepared with shiitake mushrooms as the main ingredient. The stock is prepared by re-hydrating dried mushrooms in water. It’s rarely used on its own – instead, it’s combined wi... READ MORE

Horenso no goma-ae is a traditional salad originating from Japan. The salad is usually made with a combination of spinach, soy sauce, salt, sugar, sesame seeds, and tahini (sesame paste). The spinach is boiled in salted water, drained, and cut int... READ MORE

Agebitashi is a traditional vegetable dish originating from Japan. The dish consists of vegetables such as eggplants, asparagus, bell peppers, squash, and lotus root that are fried in oil and then marinated in a mixture of dashi, soy sauce, mirin,... READ MORE

Nasu no miso itame is a traditional dish originating from Japan and it's often used in bento boxes. The dish is made with a combination of eggplants, miso, mirin, sugar, sesame oil, and green peppers. The eggplants are cut into cubes and saut&eacu... READ MORE