Go Beyond Sushi With These Plant-Based Japanese Recipes

Sushi is a big deal in the US. In fact, research suggests that nearly 5 million Americans eat the Japanese delicacy at least once a month. But while sushi is a popular Japanese export, there’s far more to Japan’s rich culinary traditions than raw fish and rice. From steaming bowls of ramen to hearty curries, Japan offers a diverse range of flavorful dishes worth exploring. If your mouth is watering, you can find out more about how to make Japanese dishes with plants below. But first: Here’s a little bit more about Japan’s traditional foods beyond sushi (but you can find a guide to the popular Japanese culinary export here).

Jump to the recipes

What foods are most popular in Japan?

Japanese cuisine is incredibly diverse. It has many unifying dishes, but flavors and cooking methods can vary from place to place. Take ramen, for example. The popular noodle soup dish is made with various broths and toppings depending on where you go. The northern island of Hokkaido, for example, is the birthplace of miso ramen, while shoyu ramen (one of the oldest variations of the dish, known for its salty umami-rich soy sauce base) was created in the capital city of Tokyo.

Thick, warming kare (Japanese curry) is also eaten across Japan—in fact, it’s widely considered to be one of the country’s national dishes. Katsu, which features a creamy sauce and a breaded deep-fried cutlet, was influenced by Western cuisine but was served for the first time in Tokyo in the late 1800s. Kare raisu (or curry rice) is similar to Indian curry, and that’s because it was influenced by the curries enjoyed by members of the British Navy, who were stationed in Japan in the late 1800s and early 1900s.

Vegan Japanese recipes

Ramen and curry are just the beginning of Japan’s rich culinary landscape. Below, you’ll find even more delicious examples of traditional Japanese dishes and how to make them—all are plant-based and full of bold, unique flavors.

Japan: The Vegetarian Cookbook

1 One-Step Japanese Cucumber Salad With Ume and Shiso

This umami-laden recipe combines traditional Japanese ingredients like tangy umeboshi plums (a staple of Japanese pickling traditions dating back centuries), fresh shiso leaves (a fragrant herb often used in sushi and summer dishes), and salty kombu (a key ingredient in making traditional dashi broth) to make a light and refreshing salad dish. The best part? It comes together in just a few minutes.
Get the recipe

2 Easy Vegan Ramen Noodles With Cabbage and Mushrooms

Another quick, tasty recipe, these ramen noodles will be ready in just minutes. But speed doesn’t mean you’re sacrificing flavor. Thanks to a rich, savory soy-based sauce, sesame oil, sautéed cabbage, and mushrooms, this dish is loaded with flavor and nutrients. This version of ramen reflects the home-cooked style of the dish, commonly enjoyed in households (rather than more elaborate ramen shop varieties).
Get the recipe

Emily von Euw

3 Vegan Ginger Udon Noodle Bowl

Udon, with its thick, chewy texture, is a beloved noodle in Japan, often enjoyed in winter months for its hearty and comforting qualities. In this hearty recipe, it’s combined with edamame and carrots in a rich and flavorful miso-ginger broth. It’s the perfect midweek dish to warm up your insides on chilly nights.
Get the recipe

Lazy Cat Kitchen

4 Vegan Katsu Curry With Tofu

As mentioned above, katsu curry is a popular Japanese dish that combines two key elements: katsu (a breaded and deep-fried cutlet, usually pork or chicken) and curry (a rich, savory sauce made with vegetables, meat, and spices). In this recipe, Lazy Cat Kitchen provides all the flavor and texture with none of the meat, thanks to breaded tofu.
Get the recipe

Okonomi Kitchen

5 Vegan Yakisoba

This wheat noodle stir fry actually has origins in Chinese cuisine (it was inspired by chow mein), but it was adopted in Japan in the 20th century. At the time, it was often sold as an inexpensive, filling dish from street stalls or during festivals, but now it’s eaten all year round. Yakisoba often features some sort of animal protein, like chicken or pork, but it’s easy to make plant-based. In this recipe from Okonomi Kitchen, for example, recipe developer Lisa Kitahara makes a flavor-packed vegan version with vegetables like shiitake mushrooms, bean sprouts, and onions. Soy curls bring a pop of protein and a meaty texture.
Get the recipe

The Viet Vegan

6 Vegan Tempura

Tempura is popular all over the world, but this method of deep-frying and battering food actually originated in Japan. It’s often reserved for seafood, but the lip-smackingly good batter can also be applied to various vegetables and vegan meats, too. In this recipe, The Viet Vegan opts for vegan shrimp with delicious results.
Get the recipe

Veggie Anh

7 Vegan Okonomiyaki

Okonomiyaki, often referred to as Japanese savory pancakes, is a beloved comfort food that originates from Osaka and Hiroshima. It’s usually made from a batter of flour, eggs, cabbage, and meat (often pork or shrimp), as well as green onions and pickled ginger. In this recipe, Veggie Anh uses ingredients like chia seeds, tofu, nori, and green onions to make a tasty vegan version of the Japanese classic.
Get the recipe

Yuzu Bakes

8 Vegan Yakitori

Yakitori is a popular Japanese dish that traditionally consists of grilled, skewered chicken, cooked over charcoal for a signature smoky flavor. But, as this recipe from Yuzu Bakes proves, skewering seitan (a plant-based protein made with wheat gluten) is just as meaty and succulent.
Get the recipe