Vegetarianism is a tricky concept in Japan. The words vegetable and vegetarian get mixed up, and you’ll order a vegetarian something and it will arrive with shrimp on it. The recommended meal for many veg visitors to Tokyo is … Indian food. It is not impossible to be a vegetarian here, it is just more work. Vegetarians who are able or willing to eat dashi, a broth made from dried, fermented and smoked skipjack tuna (also known as bonito and katsuobushi) have a much easier time. As a visiting-vegetarian friend said, she didn’t realize that dishes made with dashi would be so heavy. You mean flavorful? That, my friend, would be the animal.
I eat meat but trend vegetarian, so when I find a great vegetarian anything I get excited (like this shojin ryori). This week I found vegetarian ramen.
Real deal vegetarian ramen. That’s lotus root, okra, mushrooms, radish, grated daikon, tomato, onions and greens in a flavorful vegetable broth. Even the noodles are green.
They are made from spirulina. I don’t actually know what that is, but I trust my man James. Every year the ramen chain Kagetsu Arashi offers a vegetarian ramen as a healthy alternative to the fat-packed kind. A vegetarian friend here admitted to eating it every day for a week straight, and I assume he is still going strong. Keep it up man! They’re offering it until May!
Since it’s healthy, why not get the veggie gyoza? Vegetarians need junk food, too.
