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A Kyoto speciality, Yudofu is simple yet deeply comforting, with silky blocks of tofu simmered gently in a light kombu (seaweed) broth.
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Lightly battered and fried seasonal vegetables like sweet potato, eggplant, pumpkin, and green beans make this crunchy treat a favourite.
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Chilled buckwheat noodles are served with a tangy soy-based dipping sauce, often garnished with wasabi, nori (seaweed), and scallions.
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These little parcels of sushi rice are stuffed inside sweet and savoury fried tofu pockets (aburaage), offering a sweet, tangy, and satisfying bite.
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Tender chunks of Japanese pumpkin are simmered in a mildly sweet broth made with soy sauce, mirin, and dashi.
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Japanese rice balls are wrapped with nori and filled with vegetarian options like umeboshi (pickled plum), kombu seaweed, or shiitake mushrooms.
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Grilled or broiled eggplant is topped with a rich, sweet-savoury miso glaze, offering a smoky, umami-packed experience.
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Thick, chewy udon noodles in a warm, flavourful broth are topped with sweet fried tofu (aburaage).
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Japan’s vegetarian food often shines in its simplicity with fresh, seasonal vegetables.