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Is it difficult getting vegetarian food in Japan ? Japanese cuisine places an emphasis on the country’s many regional specialties and time-honored staples. Rice, miso soup, and other foods form the foundation of Japan’s traditional cuisine known as washoku, which literally translates to “Japanese eating.” Traditional washoku places an emphasis on using products that are in season.

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 🙂

Also Read – Places to see/visit in Japan for Holidays/Vacations ?

Mochi

Mochi is a kind of rice cake that is popular in Japan. It is often produced using mochigome, which is a short-grain japonica sticky rice, and additional ingredients such as water, sugar, and cornstarch.

Eggplant/nasu

The plant species known as the eggplant, aubergine, or brinjal is a member of the Solanaceae family of nightshade plants. The edible fruit of the Solanum melongena plant is cultivated in many parts of the globe.

Kushimono

The phrase “kushiyaki” refers to any vegetable that has been skewered and then grilled. The term “kushiage” refers to vegetables that have been fried on a skewer, while the term “kushiyaki” refers to vegetables that have been grilled on a skewer.

Pickles/tsukemono

Tsukemono are Japanese preserved vegetables. They are used as an accompaniment or garnish for meals, as well as a course in the kaiseki section of the Japanese tea ceremony. They are called okazu when they are served with rice and otsumami when they are served with beverages.

Daikon

It is also known by many other names depending on the context, and it is a mild-flavored winter radish that is often distinguished by rapidly expanding leaves and a long, white, napiform root. Other names for it include:

Also read – Famous local vegetarian dishes of Armenia 🙂

Beans/mame

Edamame is a dish made from unripe soybeans that have been prepared and served in their pods. It is common in East Asian cuisine. The pods are prepared by boiling or steaming them, after which they may be served with salt or other seasonings. They are typically blanched in water with 4% salt in Japan, but they are not served with any more salt after cooking.

Nori seaweed (and kelp)

Nori is the Japanese name foredible seaweed species. It has a strong and distinctive flavor. In Japanese cuisine, it is used chiefly inJapanese cuisineas an ingredient to wrap rolls ofsushior onigiri, in which case the term refers to the dried sheets.

Tofu

Tofu may also be referred to as bean curd. It is a dish that is made by coagulating soy milk and then pressing the resultant curds into solid white blocks once the curds have been formed. It may have a silky texture, be soft, firm, or very hard.

Kinpira

The Japanese cooking method known as kinpira is best described as a combination of the techniques of sautéing and simmering.