Sushi Doesn't Mean Fish
The traditional plant-based roots of Japanese cuisine from miso to soba
We’re back in Japan, hosting two more groups on our all-inclusive vegan trips. I’ve already shared a number of articles related to Japan—some free, some for paid subscribers (thank you!)—that you might want to explore:
As we discussed in When Japan (Mostly) Stopped Eating Meat, Japan has a long and fascinating history of plant-forward eating shaped by religion, geography, and culture—one that continues to influence its cuisine today.
Today, we’ll look at some of those specific dishes. But before we do, it’s worth stepping back to see the bigger picture of Japanese food culture—because context is everything.
Four Pillars of Japanese Cuisine
There are four key things to keep in mind as we go along:
Japan’s culinary scene is deeply regional, with distinct food traditions across different areas, much like Italy. This regional diversity shapes the way food is prepared, enjoyed, and celebrated.
Japan is also a true foodie culture, where food is not just nourishment but an art form and a social experience.
Japan possesses an incredible talent for taking culinary influences from other cultures and adapting them into something entirely its own—a concept often described as wafū. You see this in dishes like tempura (from the Portuguese), ramen (with Chinese roots), and curry (via the British), which have all been transformed into something unmistakably Japanese.
Japan is the birthplace of umami, the officially recognized “fifth taste.” Coined in 1908 by a Japanese chemist who identified a deeply savory richness in kombu (kelp) broth, umami translates roughly to “delicious taste.” While it naturally occurs in plant foods like seaweed and mushrooms, Japan has truly mastered the art of maximizing this mouthwatering flavor through its traditional use of dashi, miso, and fermented foods.
These four pillars—regional diversity, an artistic foodie culture, a talent for culinary adaptation, and the mastery of umami—will frame our discussion as I share the incredible food of this island nation.
A Roadmap for Our Culinary Journey
Because Japanese culinary culture is so rich and expansive, there is simply too much to fit into a single piece. So, for this first installment, we are going to focus on some of the most familiar foods, ingredients, and dishes you likely already know and love.
In subsequent articles, we’ll tackle other aspects of Japanese cuisine and culture, including:
Navigating Japan as a Vegan (or Vegetarian)
The Many Faces of the Ancient Soybean
The Regional Art of Okonomiyaki
Traditional Japanese Sweets
From Matcha to Malt: A Drinker's Guide
But for today, let’s start with perhaps the most iconic Japanese food of all: sushi.
