Why "vegetable" doesn't always mean vegetarian
Japan has a deep, delicious tradition of vegetable cookery — but much of it is built on stocks and seasonings made from fish. A dish can be entirely plant-based on the surface and still contain animal products you can't see. This guide lists the usual suspects so you can order with confidence.
Rule of thumb: in Japan, assume soup, broth, sauce and "dressing" contain fish-based dashi unless you've confirmed otherwise.
The big one: dashi (出汁)
Dashi is the savory stock at the heart of Japanese cooking. The most common versions are not vegetarian:
- Katsuo dashi — made from katsuobushi (dried, smoked bonito = fish).
- Niboshi dashi — made from dried baby sardines.
- Awase dashi — a blend of kombu (kelp) and bonito.
The fully plant-based version is kombu dashi (kelp only), sometimes with shiitake. Some vegan and shojin restaurants use it by default — but assume fish dashi everywhere else.
Where it hides: miso soup, ramen and udon/soba broth, simmered dishes (nimono), savory egg custard, tempura dipping sauce (tentsuyu), many "vegetable" sides, and countless sauces.
Other common hidden ingredients
| Ingredient | Japanese | Often hides in |
|---|---|---|
| Bonito flakes | 鰹節 (katsuobushi) | Tofu toppings, okonomiyaki, takoyaki, salads, ohitashi |
| Fish stock | 出汁 (dashi) | Soups, broths, simmered dishes, sauces |
| Fish sauce / oyster sauce | 魚醤 / オイスターソース | Stir-fries, dressings, "secret" seasoning |
| Egg | 卵 (tamago) | Tempura batter, some ramen noodles, baked goods, mayo |
| Dairy / butter | 乳製品 / バター | "Creamy" sauces, pastries, some curries |
| Gelatin | ゼラチン | Jellies, panna cotta, some desserts |
| Honey | はちみつ | Dressings, desserts, drinks |
| Pork / chicken stock | 豚骨 / 鶏ガラ | Ramen, fried rice, gyoza filling, Chinese-style dishes |
Dishes that look safe but often aren't
- Miso soup — almost always made with fish dashi.
- Tempura — batter can contain egg; dipping sauce contains dashi.
- Inari / vegetable sushi — usually fine, but the rice or pouches can be seasoned with dashi.
- Salads — may be topped with bonito or served with a fish-based dressing.
- Vegetable "ohitashi" — boiled greens, commonly dressed in dashi and bonito.
- Curry — Japanese curry roux often contains animal fats and dairy.
How to ask — phrases that work
Spoken English often isn't enough. The most reliable approach is a written card you can show staff:
- "Bīgan desu" (ビーガンです) — "I'm vegan."
- "Niku, sakana, tamago, gyūnyū nashi de" (肉・魚・卵・牛乳なしで) — "No meat, fish, egg or milk, please."
- "Dashi mo dame desu" (だしもダメです) — "Even fish stock is not okay." (The crucial one.)
- "Katsuobushi nashi de" (鰹節なしで) — "Without bonito flakes."
Vegetarians who eat dairy/egg can drop the relevant words — but should still ask about dashi.
Your safest bets
When in doubt, lean on:
- Fully-vegan restaurants — no hidden surprises by definition. See our Tokyo vegan list.
- Shojin ryori — Buddhist temple cuisine, traditionally free of animal products (confirm, as modern versions vary).
- Kombu-dashi spots — many vegan ramen shops, like those in our vegan ramen guide, build their broth on kelp and sesame.
This guide is general information for travelers, reviewed by the Best Tokyo team. Recipes vary by restaurant — always confirm directly. Spotted an error? Use the "Report an error" link.