Recipe– category –

Gyoza are crispy, pan-fried Japanese dumplings packed with juicy flavor.They’re usually made with meat, but vegan versions with cabbage, mushrooms, and tofu are just as delicious!They’re first seared until golden, then steamed to create ...

This simple Japanese-style dish features tender pumpkin stir-fried in soy sauce and topped with nutty sesame seeds.The soy glaze brings out the natural sweetness of the pumpkin.It’s quick to make, comforting, and perfect as a side dish o...

Vegan Katsu made with fu (wheat gluten) is a crispy and satisfying plant-based twist on the classic Japanese cutlet.Fu is a traditional Japanese ingredient made from wheat gluten, often used in Buddhist cuisine.Coated with breadcrumbs an...

This curry-flavored salad made with kiriboshi daikon (dried daikon strips) is full of flavor and texture.The warming spices add a savory twist to this traditional Japanese ingredient.It’s quick, healthy, and made by simply soaking the da...

These vegan spring rolls are crispy on the outside and packed with savory vegetables inside.Made Japanese-style, they often include ingredients like cabbage, carrots, mushrooms, and vermicelli.Each bite is golden, crunchy, and full of um...

Inari sushi is a sweet and savory Japanese dish made by filling seasoned tofu pockets with sushi rice.The tofu skin (aburaage) is simmered in a soy-based broth, making it soft and flavorful.It’s simple, satisfying, and naturally plant-ba...

Simmered daikon is a cozy, soul-soothing Japanese dish where simple ingredients shine.Slow-cooked in a flavorful broth, each bite bursts with gentle umami and warmth.Perfect for chilly days, but just as delicious when served chilled in w...

Kombu onigiri is a classic Japanese rice ball made entirely from plant-based ingredients—perfect for vegans!It’s delicious wrapped in nori or simply shaped with a touch of salt, great for breakfast or lunchboxes.You can even make the kom...

Forget store-bought packets—homemade kombu dashi offers a delicate, deep umami you can’t replicate.It’s a Japanese cooking essential that brings out the natural flavor of your ingredients.The cold brew method (soaking kombu in water) cre...

Kenchin-jiru is a traditional dish of Shojin Ryori, a Japanese Buddhist plant-based cuisine that avoids meat, fish, garlic, and onions. It emphasizes seasonal ingredients, simple cooking methods, and mindfulness in eating. Ingredients 1/...