Is it difficult getting vegetarian food in Japan ? Japanese cuisine highlights the regional and traditional foods of Japan. The traditional cuisine of Japan is washoku, lit. “Japanese eating”, is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.
Well’ getting Vegetarian food and understanding it as a foreigner is like winning an American Lotto :). But trust us it does exist but you should be aware and known to it.Is it difficult getting vegetarian food in Japan ?
Let us find out some of the good vegetarian cuisines of Japan 🙂
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.
Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Kushiyaki is a generic term for skewered and grilled vegetables. Kushiage refers to fried vegetables on a skewer, whereas kushiyaki refers to grilled vegetables on a skewer.
Tsukemono are Japanese preserved vegetables. They are served with rice as an okazu, with drinks as an otsumami, as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
It is also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root.
Also read – Famous local vegetarian dishes of Armenia 🙂
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt.
Nori seaweed (and kelp)
Nori is the Japanese name for edible seaweed species. It has a strong and distinctive flavor. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets.
Tofu is also known as bean curd. It is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks. it can be silken, soft, firm, or extra firm.
Kinpira is a Japanese cooking style that can be summarised as a technique of “sauté and simmer”.