Featured Japanese Recipes
Watch and learn from talented vegan creators
Master the art of umami with plant-based ramen, tofu, and traditional Japanese flavors
Japanese cuisine has a deep-rooted tradition of plant-based cooking through Buddhist temple cuisine called shojin ryori. With its emphasis on tofu, seasonal vegetables, fermented foods like miso, and the pursuit of umami, Japanese cooking offers endless possibilities for delicious vegan meals. From steaming bowls of ramen to perfectly glazed teriyaki, these recipes bring authentic Japanese flavors to your kitchen.
Japanese cuisine masters the fifth taste through miso, soy sauce, mushrooms, and fermented ingredients.
Japan perfected tofu preparation centuries ago - learn techniques that make tofu truly delicious.
Japanese meals emphasize balance, presentation, and seasonal ingredients for nourishing eating.
White miso (shiro) is mild and sweet - great for dressings and light soups. Red miso (aka) is stronger and saltier - perfect for hearty ramen broths. Yellow miso falls in between.
Silken tofu is best for soups and smoothies. Firm and extra-firm work for stir-fries. Press firm tofu for 30 minutes before cooking for the crispiest results.
Traditional dashi uses bonito flakes. For vegan dashi, use kombu seaweed with dried shiitake mushrooms for deep umami flavor.
These two ingredients are essential for authentic Japanese flavors. Mirin adds sweetness and shine to sauces; rice vinegar provides gentle acidity.
Watch and learn from talented vegan creators
