Tofu is a soft, white block made from soybeans. It’s mild in taste and can be enjoyed in soups, stir-fries, hot pots, or even desserts. A healthy source of plant protein. 

In Japanese cuisine, dashi (soup stock made from kelp and other ingredients) is often used to bring out a rich umami flavor. Many noodle dishes, such as udon and soba, are prepared with dashi-based broth. For those who prefer plant-based options, vegan-friendly versions of dashi are made using kombu (kelp) and shiitake mushrooms instead of fish. 

Wagashi are traditional Japanese sweets that are often enjoyed with green tea. They are typically made from natural, plant-based ingredients such as rice, beans, and fruits. Wagashi are not only delicious but also beautifully crafted, reflecting the seasons and Japanese aesthetics. 

Ikinari Dango is a traditional sweet from Kumamoto. It consists of a thick slice of sweet potato topped with sweet red bean paste, all wrapped in a soft wheat flour dough and steamed. 

Matcha is powdered green tea from Japan. It is whisked into hot water to make a bright green tea with a rich flavor. Matcha is also popular in sweets like cakes, ice cream, and mochi. 

Rice shaped into a triangle or ball, often wrapped in seaweed and filled with ingredients like pickled plum (umeboshi), salmon, or tuna. 

Vinegared rice topped with raw fish, seafood, or vegetables. Now also many vegan versions with cucumber, avocado, or pickled vegetables.