When Buddhism spread to Japan around fifteen hundred years ago, it brought with it the concept of a vegetarian diet. Buddhists follow shojin ryori, a practice that emphasises spiritual discipline and the pursuit of a perfect state of mind, free from negative thoughts. This philosophy extends to the belief that no life should be taken, applying to all living creatures.
In the 7th century, Emperor Tenmu banned the consumption of meat, fish, and shellfish, but during the Nara Period, Emperor Seimu lifted the ban on fish and shellfish. Vegetarianism, or near-vegetarianism, remained widespread in Japan until the mid-20th century, when meat became more readily available.
Today, strict vegetarianism is not common in Japan, and some Japanese people even find the concept unusual. However, many still follow a diet that is largely plant-based, supplemented with small amounts of seafood, chicken, or red meat. The three main dietary staples—rice, noodles, and soy—form the foundation of many meals, with soy providing a high-protein alternative to meat.
Japan offers an abundance of seafood options unmatched by many other nations, thanks to its island geography and deep-rooted fishing traditions. Fish, shellfish, and seaweed are dietary staples, appearing in everything from sushi and sashimi to soups and rice dishes. Unlike many Western countries, where seafood is often a specialty rather than a daily staple, Japan’s markets and restaurants showcase an incredible variety of fresh and seasonal seafood, from tuna and salmon to more unique offerings like sea urchin, eel, and octopus. This rich seafood culture means that even those who follow a mostly vegetarian diet in Japan often incorporate fish or seafood into their meals.
Seaweed also plays a significant role in Japanese vegetarian cuisine. Beyond being used as a wrapping or in salads, it is also a key ingredient in stocks and seasonings. Pickled vegetables, particularly root vegetables, are another staple of traditional vegetarian cooking.
For vegetarians and vegans visiting Tokyo, finding strictly vegetarian or vegan restaurants can be challenging. While many mainstream eateries offer suitable options for vegetarians, strict vegans may struggle, as many Japanese dishes may contain bonito fish flakes, meat-based stocks, eggs, or dairy. The space restrictions of some Japanese kitchens also means there maybe some traces of meat crossover in some restaurants to your vegetarian dish.
Useful Phrases for Vegetarians and Vegans
Niku wa tabemasen = I do not eat meat
Niku to sakana to hamu to toriniku wa tabemasen = I don’t eat meat, fish, ham, or chicken
Watashi wa bejitarian desu = I’m a vegetarian
Saishokushugi desu = I’m a vegetarian
Bejitarian no ryori ga arimasu ka? = Do you have any vegetarian dishes?
Kono ryori ni niku ga haitte imasu ka? = Does this dish contain meat?
