SushiUniversity®

Sushi for Vegetarians and Vegans in Japan

There are many reasons why people choose to become vegetarians, including religious beliefs, health concerns such as diabetes and high blood pressure, allergies, or goals related to dieting and beauty. In recent years, a growing number of individuals have made a conscious choice to become vegetarians out of ethical concerns, such as the killing of animals, and environmental issues related to the livestock industry.

As you may know, the word “vegetarian” originates from the Latin word vegetus, which means “healthy,” “fresh,” or “lively.” The term “vegetarian” was first used in 1847, when the Vegetarian Society was established in the United Kingdom, and it has since become widely accepted.

In Japan, there is a long-standing tradition of plant-based cuisine, such as shojin ryori, a type of Buddhist vegetarian cuisine developed for monks observing strict dietary rules, and vegetable-based sushi, which originated during times when ingredients like seaweed, kelp, or fresh seafood were not readily available.

Shojin ryori was introduced to Japan from China in the 6th century along with Buddhism, and was originally created as a form of sustenance for monks. It avoids meat and fish, focusing instead on seasonal plant-based ingredients. The foundation of this philosophy is often attributed to Dogen, the founder of the Soto Zen school of Buddhism in the early Kamakura period. He taught that “all aspects of daily life are part of spiritual training,” including both the preparation and consumption of meals. As such, shojin ryori can be seen as an early form of vegetarian or even vegan cuisine.

Similarly, vegetable sushi is a regional dish traditionally prepared in mountainous areas, using locally available ingredients. Examples include nigiri topped with shiitake mushrooms or myoga (Japanese ginger), and vinegared rice stuffed into bamboo shoots or konnyaku (yam cake). These sushi varieties are visually appealing, showcasing vibrant colors like the yellow of bamboo shoots, the black of shiitake, the pink of myoga, and the green of giant elephant ear. Seasonings vary, using salt, soy sauce, miso, sweet vinegar, and more. Techniques from Edo-style sushi, such as kobujime (kombu cured), searing, and pickling, are also used to enhance flavors. The variety is extensive—nigiri, rolls, chirashi, hand rolls, inari, and bamboo-leaf-wrapped sushi—all offer different appearances, tastes, and textures.

Many sushi restaurants already offer vegetable-based appetizers or seasonal dishes for palate cleansing. Considering that nearly every restaurant has cucumber rolls (kappa maki) or dried gourd rolls (kanpyo maki), it’s clear that with strong customer demand, vegetarian sushi can be readily accommodated. The reality is that sushi restaurants in Japan have simply never had significant demand for vegetarian or vegan sushi—but the foundation to offer it has always been there. After all, serving seafood sushi is the core mission of a sushi restaurant. Just as people go to an unagi-ya (eel restaurant) for eel, the idea of eating shojin or vegetable sushi at a sushi restaurant is still unfamiliar in Japan.

In addition, more sushi restaurants are adopting the omakase course format, in which chefs prepare a tailored menu using a limited, carefully selected set of ingredients. This approach reduces waste and improves efficiency compared to the traditional method of overstocking a wide range of seafood to meet all potential requests. In this context, it would be relatively easy to source ingredients for vegetarians and vegans instead of seafood.

In this way, Japan has a rich history of plant-based food culture rooted in shojin ryori and vegetable sushi. Combined with the recent rise of omakase-style sushi experiences, the groundwork is already laid for offering vegetarian and vegan sushi courses. By respectfully incorporating plant-based ingredients through traditional techniques, Japan’s sushi culture can evolve to meet a diverse range of dietary preferences while honoring its culinary heritage.

In recent years, especially in urban areas of Japan, some sushi restaurants have begun offering plant-based sushi options to meet the growing demand from vegetarians and vegans. This shift is driven by an increase in international tourists and a broader societal trend toward dietary diversity. Innovative sushi inspired by traditional shojin ryori and vegetable-based techniques is gaining attention. However, it’s important to note that many dishes still use animal-based ingredients in dashi (broth) or seasonings, so those seeking fully vegan options should confirm ingredient details in advance. Meanwhile, technological advancements in plant-based seafood are making it possible to enjoy sushi featuring soy-based “tuna” or “salmon” with realistic texture and appearance. By blending tradition with innovation, Japan’s sushi culture is increasingly evolving to accommodate a wider range of dietary preferences.