Japan is known for its delicious cuisine. Mainly seafood, but also meat and dairy take the overtone in Japanese dishes. It may seem challenging to be vegan in a country where fish, seafood and meat are prominent in the diet. However, with some research and knowledge of local ingredients, it’s possible to have a satisfying vegan experience in Japan. Read my 6 tips for being vegan in Japan:

1. Look for Buddhist temples: Do you want to try traditional Japanese food and still eat vegan? Buddhist temples are the place to go! Many Buddhist temples in Japan offer shojin ryori, a traditional vegan cuisine that’s been served to monks for centuries. This cuisine is based on seasonal vegetables, tofu, and soy products, and it’s a great way to experience Japan’s traditional food culture while sticking to a vegan diet.
2. Learn about Japanese ingredients: Many traditional Japanese dishes can be made vegan-friendly with a few simple substitutions. For example, dashi, a broth made from fish or seaweed, is a common ingredient in many soups and stews. When I was in Japan I often asked for vegetarian food, but then got food with dashi instead. In the Japanese kitchen this is a very common ingredient, maybe even similar to how we use salt. So sometimes people forget it’s actually made of fish. However, there are also vegan alternatives made from dried mushrooms or kombu seaweed. So you could for example ask for kombu dashi instead. Additionally, there are many different types of tofu available in Japan, some of which are suitable for vegans. And Japanese people love (organic) vegetable dishes, but beware of the dashi again!
3. Search for vegan-friendly restaurants: While vegan options may be harder to find in traditional restaurants, there are a growing number of vegan and vegetarian restaurants in Japan, especially in major cities like Tokyo and Kyoto. See for example my 5 top restaurants for eating vegan in Kyoto blogpost. Many of these restaurants specialize in vegan versions of traditional Japanese dishes, making it easy to stick to your diet while still experiencing the local cuisine.
4. Learn to read Japanese labels: This was one of the hardest things for me. Many Japanese food products contain fish or seafood products, even if it’s not obvious from the label. It’s important to learn how to read Japanese labels, or carry a translation app such as google translate that can translate from an image. This way you can make sure that the products you’re buying are vegan-friendly. Also, I’ve often just asked people in the supermarket and they were always kind enough to help!
5. Be prepared to explain your dietary restrictions: Some Japanese people may not be familiar with the concept of veganism, so you may need to explain your dietary restrictions in detail. It’s helpful to have a card or written explanation of what you can and cannot eat in the local language. I often said “no meat, no dairy, no egg, no fish, no chicken, no dashi”. The word for vegetarian is “begetarian” and for vegan it’s “began”, but many people don’t know these words.
6. Be open-minded and flexible: Of course this is entirely up to you, but while it may be challenging to stick to a strict vegan diet in Japan, it’s still possible to enjoy the local cuisine by being open-minded and flexible. Try new foods and be willing to make small adjustments to your diet.

In conclusion, being vegan in Japan can be a challenge, but with some research and knowledge of local ingredients, you can definitely have awesome food experiences in Japan. My 6 tips for being vegan in Japan: Look for Buddhist temples, learn about Japanese ingredients, search for vegan-friendly restaurants, learn to read Japanese labels, be prepared to explain your dietary restrictions and just try new things! By following these tips, you can enjoy the local cuisine while still sticking to a vegan diet. Additionally, consider bringing your own snacks and food items to have on hand in case of limited options and don’t be afraid to ask others for help! 🙂

Want to know more about eating vegan in Japan? Read this great blog post by Shivya Nath (the shooting star blog).