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Vegan Japanese Recipes – Cilantro and Citronella
Home » Recipes  »  Vegan Japanese Recipes – Cilantro and Citronella
Vegan Japanese Recipes – Cilantro and Citronella

Japanese food is not really known for being vegan-friendly but with veganism gaining in popularity, more and more food bloggers are adapting traditional Japanese recipes to be as equally delicious but cruelty-free! I’ve scoured the Interwebs to round up more than 60 of the very best vegan Japanese recipes perfect every vegan Japanese food lover!

A collage image of six vegan Japanese recipes with the title of the post in the middle.

While sushi and ramen are undoubtedly the most well-known Japanese dishes outside of Japan, Japanese cuisine is incredibly wide and varied and makes good use of different types of noodles, vegetables, tofu and other soy products, seaweed and rice.

Unfortunately for vegans and vegetarians, it’s also notoriously fishy. Those damn bonito flakes show up everywhere!

Even dishes that may seem vegan at first glance often include fish products in the dashi (soup stock). 

Unless you go to a vegan Japanese restaurant or you make your own Japanese food at home, it can be very difficult to ensure that the food is free from animal products.

The good news is that as veganism gains in popularity, more and more food bloggers and cookbook authors are embracing a cruelty-free diet and making it easier for vegan home cooks to explore the wide variety of traditional Japanese recipes.

Vegan Japanese cookbooks

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While this collection of over 60 vegan Japanese recipes features some of the most well-known and popular Japanese recipes made vegan, if you’re wanting to explore vegan Japanese cuisine more in depth, consider picking up one of these vegan Japanese cookbooks.

Vegan JapanEasy by Tim Anderson features over 80 recipes that explore Japanese recipes that are already vegan or nearly vegan with one or two easy substitutes.  

The Vegan Japanese Cookbook by Yoko Segawa features 75 of the author’s favorite family recipes as well as vegan recipes from the Japanese Buddhist tradition.

Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh features recipes from Buddhist temple cuisine, macrobiotic cooking, traditional and creative modern Japanese cuisine. 

Japanese Cooking: Contemporary & Traditional by Miyoko Schinner features vegetable dishes found in traditional Japanese cuisine as well as recipes with innovative vegan substitutions for meaty dishes.

Japanese ingredients

The first step to learning how to cook vegan Japanese food is to make sure you have a few staple ingredients on hand. Fortunately, as Japanese food has become more popular, you can now find things like miso pasta, mirin and sake in most large well-stocked supermarkets. 

If you have an Asian supermarket in your city, you’ll be able to track down some of the more hard-to-find ingredients or you can always order on the internet.

Miso: A thick paste made from fermented soybeans. There are different types of miso with different flavor profiles and is a key ingredient for adding umami to your dishes. 

Noodles: Ramen, soba, somen, and udon are some of the most popular Japanese noodle types. 

Soy sauce: There are two main types of soy sauce in Japanese cooking: shoyu and tamari. Tamari is a by-product of miso making and is gluten free. Shoyu, like the Kikkoman brand, is made from wheat and soy and is what you’ll often find in Japanese restaurants. 

Mushrooms: Japanese cuisine makes use of a wide variety of mushrooms from delicate enoki to robust shiitake. Dried shiitake mushrooms are essential for creating a vegan dashi stock.

Panko: Japanese breadcrumbs are light, airy and absorb less grease than Italian breadcrumbs. Panko is essential for fried recipes like katsu.

Nori: These sheets of dried seaweed are essential for making sushi.

Kombu: Is another type of seaweed, specifically kelp, that is used to make stock. 

Rice: Japanese rice is a short-grained variety. When seasoned with a mixture of vinegar and sugar, it can be used to make sushi. Without this seasoning, it is used for a variety of every day meals such as Japanese curry, rice bowls, and rice balls. 

Goma: Goma is the Japanese name for sesame seeds. Black and white sesame seeds are used to garnish a wide variety of Japanese dishes.

Mirin: Mirin is a sweetened rice wine and is a very common ingredient is glazes and sauces. You’ve likely encountered it in teriyaki sauce. 

Sake: Sake is rice wine and is not just for drinking! It’s also a common ingredient in sauces and glazes. 

Red bean paste: Red bean paste is a sweet paste made from adzuki beans and used in sweets and desserts like mochi.   

Toasted sesame oil: Make from sesame seeds, this oil is potent and a little goes a long way in flavoring noodles, stir fry, dressings and marinades.

Rice vinegar: There are two main types of vinegar in Japan: white rice vinegar, which is more versatile and often used to pickle vegetables, season sushi rice, and to dress salads, and brown rice vinegar, which is more nutrient-dense and has a nutty flavor.

Umeboshi: Umeboshi is a salted, pickled ume fruit that’s something between an apricot and a plum. They’re usually referred to as pickled plumbs and add a lot of umami to dishes.

Wasabi: Wasabi is the spicy green paste that is typically served with sushi. Most wasabi is just horseradish dyed green since real wasabi only grows in Japan and is very hard to come by elsewhere. You can use it to add a spicy kick to a lot of dishes besides sushi.

Vegan Japanese Recipes



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