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Vegan & Vegetarian Sushi

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sake, shochu and sushi

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日本語のブログ
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(from top to bottom and left to right: Konnyaku/Devil’s Tongue Tuber, Celery marinated in Amazu/sweet vinegar and pickled Japanese plums, Shiro negi/White leek, Na no Hana/Rape Blossoms, Gobo/Burdock roots, Satsuma Imo/Sweet yams, Daikon/Long Japanese radish)

Whenever I can convince there is Japanese food fit for Vegans and Vegetarians (I’m neither!), I make a point of posting articles that might help friends with different culinary priorities!

There is vegan and vegetarian sushi in Japan and elsewhere!
As a proof have a good look at the picture and explanations above. The pic was taken at Iroha Sushi, a small but extremely renown sushi restaurant in Iwata City, an area celebrated for its vegetables!


Kyoto is a renown place for Vegan & Vegetarian Sushi!
From right to left, top to bottom:, Yuuba (tofu sheets), Takenoko (Bamboo shoots), Myoga (myoga ginger), Zenmai (Spring vegetable variety), Ki no mi (Spring vegetables), Awafu (grilled tofu sheets), Kamo Nasu (kamo egg-plant), Hakusai Maki (Chinese cabbage).
Print a copy of this pic, show it to your local Sushi Restaurant and challenge him/her into preparing your favorite tidbits!


From bottom to top: Takenoko (boiled bamboo shoots topped with a sprig of sansho/Japanese pepper plant)), Kabu Tsukemono (pickled turnip), Sugiku no Ha Maki (sugiku Chrysanthemum leaves)
And what about these? Not only tasty but fulfilling!


“Kanpyou maki”/dry gourd shavings: here is one that any sushi restaurant will serve you!


That small one is my personal favourite: “menegi”/thin leeks sprouts!

I promise I’ll keep searching!

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