Five traditional Japanese plant-based dishes to save climate crisis

Plant-based food has been getting popular recently. In Japan, we have a traditional cuisine made entirely from plant-based ingredients such as vegetables and tofu. This cuisine, called “Shojin ryori,” is derived from Buddhist teachings that forbid killing animals, and has been enjoyed by people, including ascetic monks, since ancient times.

Vegetables are the main ingredients in Shojin Ryori, but they inevitably lack protein. To compensate for those proteins, soybean products such as miso, soy sauce, tofu, and fermented soybeans are often used. Soybeans are so rich in protein, and it is said that the amount of protein in 100 grams is almost the same as that of beef.

In recent years, Shojin ryori has been attracting people worldwide as vegetarian cuisine, so let us introduce five common Japanese plant-based recipes, including Shojin ryori.

Deep-fried tofu (Agedashi-dofu)

Silk tofu is deep-fried in potato starch and flour, then dipped in dashi (Japanese soup stock), soy sauce, and mirin (sweet sake) sauce, and finally topped with Japanese white radish. It is crispy on the outside and fluffy on the inside and is a perfect dish to go with rice.

Abura age with fermented soybeans

In Japan, we have a food called “abura age,” made from frying tofu. It is the dish filling fermented soybeans in fried tofu and sprinkling some green onions. You can eat it by dipping it in soy sauce.

Miso soup

Miso soup is one of the most classic homemade dishes and is always served as a side dish. In addition to vegetables, tofu and deep-fried tofu are the most common ingredients.

Fried soybeans

It is a popular Japanese school lunch menu. Soybeans boiled in water are mixed with potato starch and deep-fried until it gets crispy. Finally, mix with soy sauce, sugar, and vinegar and sprinkle roasted sesame seeds and dried green seaweed.

Tofu gyoza

You can make delicious gyoza without meat. Instead of meat, subsiding with tofu, cabbage, shiitake mushrooms, garlic, ginger, etc., wrap them in dough and steam. The mushroom flavor and juicy texture are flabbergasted. It is a great dish that goes well with alcohol.

Plant-based dishes for climate action

As climate change becomes more serious, the need for plant-based dishes is growing to replace meat-based dishes, which have a high environmental impact. Why don’t you try healthy and delicious Japanese plant-based dishes?

Zenbird will host an online event about Shojin ryori!

On October 17, Zenbird will host an online event about Japanese plant-based cooking shojin ryori and sustainable spirit. It will be hosted with a live webcast in English at Jokokuji Temple in Minato-ku, Tokyo, to explore the relationship between plant-based vegetarian cooking and sustainability with a Shojin ryori instructor. We are looking forward to your participation.
*This event has ended.