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10 vegetarian foods you can order at almost any Japanese restaurant

Vegetarians traveling to Japan may find it difficult to find food that fits their dietary lifestyle. Fish seems to be in everything including the soup stock used to make miso soup. To make matters worse, many foods in convenience stores, bakeries or even Starbucks have misleading labels, and that “vegetable sandwich,” or “vegetable pizza” may actually have meat in it too!  You can order foods like okonomiyaki or monjayaki with no meat, but you still can’t be sure it won’t come with shredded fish flakes on top that there isn’t fish lurking in the dashi-based sauces.

I always recommend to my vegetarian friends that rather than asking Japanese restaurants to make something special for them, it’s better to just order food that doesn’t have fish or meat (or dairy) in it from the beginning. Fish has always been a staple in the Japanese diet, but the eating of wild and domestic game was banned for over 1,200 years in Japan, and Buddhist tradition gave rise to a special vegetarian cuisine called shojin ryori. Even now, the traditional Buddhist meal called ozen (rice, miso soup, pickles, boiled/simmered vegetables and beans), is still served at funerals in Japan.

So traditionally, there is a lot of vegetarian food in the Japanese diet. You just have to discover it. And RocketNews24 is here to help! In this article we’ll introduce you to common Japanese dishes that can be ordered at almost any Japanese restaurant that have no meat, fish or animal products in them, so, let’s jump into Japanese vegetarianism 101.

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Say “I love you” with seaweed: Message kombu is the tastiest way to tell her you care

As you may have noticed, Japan has pretty much mastered the art of sprucing up food. We’ve already seen a plethora of tools to create bear-shaped rice or smiley face sausages, but we’re particularly excited about a certain product we just discovered up north in Hokkaido. They’re called “message kombu” and the heartfelt messages made out of seaweed are sure to put a smile on anyone’s face.

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Do you have the guts for sushi?

Ask a Westerner what their favorite Japanese food is and there’s a high chance that the answer will be sushi. The widespread popularity of the delicately crafted delicacy has made it almost synonymous with the word “Japan”, even though there now exist dozens of different varieties made by people from all over the world.

Many of you reading this will have had sushi, some of you might even love it more than your mom’s cooking, but even so, that doesn’t guarantee that you have the guts for sushi. We’re not talking about the courage needed to put raw fish in your mouth, but rather, the genes required to properly digest seaweed.

Confused? Here’s the science behind it.

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Designer Sushi Seaweed – An Interview with its Creator

Design NORI, squares of seaweed (nori in Japanese) carefully crafted into intricate and beautiful designs, have been gaining attention both in Japan and overseas. Currently featured in KATAGAMI STYLE, a 19th century Japanese stencil artwork exhibition being held at the Mitsubishi Ichigokan Museum in Tokyo until May 27, they’re going for 840 yen (10 USD) a piece and are currently sold out, the museum unable to keep up with a flood of inquiries.

How did this ‘designer seaweed’ come into being? We visited the Umino Seaweed Shop in Ibaraki Prefecture and spoke with creator Umino Hiroyuki (32) to find out.

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