A Vegetarian Journey Through Chinese, Korean, and Japanese Cuisine
Why I Live the Way I Do
I’ve been vegetarian since 2019, though my journey with food and ethics began long before that. In high school, I experimented with veganism, vegetarianism, and occasionally returned to eating small amounts of meat. But a transformative trip to Switzerland in 2019 was the moment it all clicked—I committed to a fully vegetarian lifestyle and haven’t looked back since.
For me, it comes down to this: I simply can’t justify eating animals. It’s not a matter of trying to change others or moralize anyone else’s choices—I believe everyone has the right to their own path when it comes to food and ethics. But I personally can’t separate the animal from the plate. I care deeply about animal welfare and believe their lives deserve respect and compassion. I don’t think eating meat is inherently wrong—it’s natural, it’s cultural, it’s human. But I could never bring myself to harm another creature in order to eat it, so it doesn’t feel right for me to outsource that harm to someone else.
On top of that, I honestly never loved meat. I ate chicken, shrimp, and the occasional bit of beef, but it never brought me joy—just discomfort and a nagging sense of disconnection. Food should make you feel nourished, grounded, even joyful. And for me, that joy is found entirely in plant-based cooking.
Which brings me to East Asian cuisine—specifically Korean and Chinese food—which makes up the majority of my diet. I absolutely love the bold flavors, the umami depth, the warming broths, the pickled and fermented contrasts. Over the years, I’ve developed a personal cooking style that fuses traditional Korean and Chinese elements with vegetarian values. While not every dish was originally vegetarian, many of them adapt beautifully with a little creativity and care.
This blog is about honoring that culinary heritage—respecting the cultural roots of these foods while exploring how vegetarianism can coexist with tradition. My goal isn’t to water anything down or make it “healthier” in a trendy way. It’s to appreciate the richness of East Asian cuisine while adapting it to a lifestyle rooted in ethics, intention, and respect for all living beings.
Whether you're vegetarian, veg-curious, or just love a good plant-based recipe, I hope this space offers something nourishing for your body and spirit.
The Cultural Roots of Vegetarian Cuisine in East Asia
Vegetarianism in East Asia is far from a modern trend—it’s a deeply rooted cultural and spiritual practice that dates back centuries, particularly through the influence of Buddhism and traditional medicinal philosophies. While today’s plant-based movements in the West are often tied to environmental or animal welfare concerns, East Asian vegetarian traditions evolved from a holistic view of health, ethics, and harmony with nature.
Buddhist Influence and Temple Cuisine
One of the most significant forces shaping vegetarian cuisine across East Asia is Buddhism, which spread through China, Korea, and Japan with profound impact on food culture. At the heart of Buddhist dietary practice is the principle of ahimsa, or non-harming, which extends to all sentient beings. This belief gave rise to monastic vegetarian cuisine that is not only meat-free but also designed to cultivate mindfulness and balance.
Shōjin Ryōri (Japan): Literally meaning “devotion cuisine,” shōjin ryōri is the traditional vegan food of Japanese Buddhist temples. It is refined, minimalist, and rooted in the belief that food is medicine. Shōjin meals are typically composed of five colors (white, black, red, green, yellow), five flavors (sweet, salty, sour, bitter, umami), and five cooking methods to nourish the body and spirit in a balanced way. There’s an emphasis on seasonality, with ingredients like mountain vegetables in spring and root vegetables in winter, reflecting the natural cycles.
Korean Temple Food: Korean Buddhist temple cuisine is equally rich in philosophy and practice. It emphasizes fermented foods, seasonal vegetables, and the avoidance of pungent ingredients like garlic and onions, which are believed to overstimulate the senses and interfere with meditation. Temple food in Korea is often intricately prepared but deeply humble—steamed lotus root, mountain greens, or wild mushrooms in soy-based broths—focusing on respect for ingredients and the energy they carry.
Chinese Monastic Cuisine: In China, vegetarianism has been practiced in Buddhist temples since the Tang Dynasty (7th–10th century). Known as zhāi cài, Chinese temple cuisine focuses on plant-based alternatives made from wheat gluten, tofu, mushrooms, and root vegetables. It’s also closely linked to Traditional Chinese Medicine (TCM), with dishes often designed to balance the body’s qi (life force), yin-yang, and the Five Elements. Meals are cooked with intention, blending nutrition with energetic harmony.
Traditional Use of Plants, Mushrooms, and Legumes
Even outside of temple walls, East Asian cuisine has long revered the versatility and healing potential of plant foods. Long before Western vegetarianism emerged, communities across East Asia were incorporating mushrooms, soybeans, roots, seaweeds, and wild herbs into their diets—not as meat substitutes, but as core staples.
Tofu and Soy Products: Developed during the Han Dynasty in China (around 200 BCE), tofu became a vital source of protein and was embraced by Buddhist communities for its neutrality and adaptability. Soy sauce, miso, natto, and tempeh (from Southeast Asia) also evolved as methods to preserve and deepen the flavors of plant foods.
Mushrooms: Varieties like shiitake, enoki, wood ear, and lion’s mane have been used for both culinary and medicinal purposes for centuries. They offer deep umami, essential nutrients, and are believed in TCM to support immunity, circulation, and longevity.
Legumes and Roots: Adzuki beans, mung beans, lotus root, burdock, and daikon radish have long histories in East Asian kitchens. These foods are grounding, cleansing, and in many cases have specific health benefits outlined in medicinal texts. For example, lotus root is said to nourish the lungs, while adzuki beans support the kidneys.
Balance, Seasonality, and Medicinal Food Theory
Whether rooted in Buddhism or traditional medicine, East Asian vegetarian cuisine is fundamentally about balance. Meals are not designed around a “main protein” but rather a symphony of flavors, textures, temperatures, and energetic properties.
Yin and Yang: Foods are classified according to their energetic qualities—cooling (yin) or warming (yang). A well-balanced meal takes into account the individual’s constitution, the climate, and even emotional state. For instance, cooling foods like cucumber or mung beans might be favored in summer, while warming ingredients like ginger or fermented black beans are used in winter.
Five Elements: In TCM, every ingredient and flavor corresponds to one of the Five Elements (Wood, Fire, Earth, Metal, Water), which are tied to specific organs and seasons. Cooking with these principles in mind helps support the body's internal balance.
Seasonal Eating: Eating with the seasons isn’t just practical—it’s spiritual. Spring is for detoxification and growth; summer, for light and cooling nourishment; late summer, for grounding and stabilizing digestion; autumn, for building immunity; and winter, for deep nourishment and rest. These patterns guide everything from what’s cooked to how it’s prepared.
By exploring vegetarian East Asian cuisine, you’re not just adapting recipes—you’re stepping into a centuries-old tradition that sees food as a living bridge between the body, the environment, and the spirit. It’s not about subtraction or restriction, but about reverence, balance, and intentional nourishment. This is why I choose to cook and eat this way. It honors both my personal ethics and the profound wisdom embedded in these culinary traditions.
When it comes to Asian vegetarian cooking, a few foundational ingredients show up again and again—not just for flavor, but for depth, texture, and nutrition. Umami is the backbone of many East Asian dishes, and even without meat or fish, there are plenty of ways to achieve that rich, savory note. Kombu, a type of dried kelp, adds a deep, oceanic flavor to broths and simmered dishes. Dried shiitake mushrooms are another favorite—they're earthy, full of umami, and can transform even the simplest soup into something deeply satisfying. Fermented soy products like miso, doenjang (a Korean fermented soybean paste), and doubanjiang (a spicy fermented bean paste from China) all bring complex, salty-sweet depth to sauces, soups, and stir-fries.
For protein, tofu is probably the most familiar and versatile—whether it’s silken in a soup or pan-fried until crispy. Tempeh has a firmer texture and slightly nutty flavor, and yuba (tofu skin) is great in hot pots or sautéed dishes. Konjac is another interesting one—low in calories and high in fiber, it has a unique, bouncy texture that's popular in Japanese and Korean cooking. Seitan, made from wheat gluten, is often used to replicate meatier textures and works well in heartier dishes or braises.
Vegetables and fungi are the heart of the cuisine. Napa cabbage and bok choy are staples in everything from soups to stir-fries, while enoki mushrooms, lotus root, wood ear, and daikon radish offer variety in texture and taste. They’re not just filler—they each bring their own personality to a dish. Grains and noodles round everything out. Rice, of course, is central, but soba and udon noodles make regular appearances in Japanese meals, and glass noodles or millet can be found in Korean and Chinese dishes. These grains and noodles act as a base, a comforting canvas that lets the other flavors shine. All of these ingredients work together not just for sustenance, but to create balance, comfort, and harmony on the plate.
Many beloved dishes from Japan, Korea, and China can be respectfully reimagined without meat or fish while still honoring their cultural roots and flavor.
Japan offers a clean and subtle approach to flavor, which makes it especially fun to adapt. Vegetarian miso ramen swaps out pork or chicken broth for a deeply satisfying kombu and shiitake base. The broth is still rich and earthy, especially with a swirl of miso paste and toppings like tofu, bok choy, corn, and scallions. Yasai tempura—crispy battered vegetables—is already vegetarian-friendly and pairs beautifully with a light soy-based dipping sauce. Then there’s onigiri, those humble but beloved rice balls often eaten as snacks or quick meals. Fill them with umeboshi (pickled plum) or simmered kombu for a nostalgic and meat-free bite that feels deeply rooted in tradition.
Korea brings bold, fermented, and comforting flavors to the table, and they translate beautifully to vegetarian versions. Bibimbap becomes a vibrant, nourishing dish when loaded with tofu, sautéed spinach, mushrooms, zucchini, and a perfectly fried egg on top (or a vegan alternative). The gochujang sauce adds that signature Korean kick. Japchae, the glossy glass noodle dish, is often made with beef—but leaving it out and loading up on mushrooms, carrots, onions, and spinach still creates a satisfying and slightly sweet umami bomb, especially with a splash of toasted sesame oil. Kimchi is often a point of contention for vegetarians due to fish sauce, but it’s entirely possible to make a rich, funky version using seaweed, miso, or even fermented bean pastes instead.
China has perhaps the deepest well of vegetarian tradition, especially in Buddhist temple cuisine. A great example is mapo tofu, which is usually made with ground pork and Sichuan peppercorns. For a vegetarian take, fermented black beans and mushrooms can replace the meat while keeping the dish spicy, numbing, and full of character. Stir-fried lotus root with snow peas is another simple but stunning combination—the crunch of the lotus root and the sweetness of the peas make it a great seasonal side. And then there’s vegetarian hot pot, which is as much about the communal experience as the food. Using a kombu or mushroom broth, you can load the pot with napa cabbage, tofu skin, enoki mushrooms, sweet potatoes, and dipping sauces full of garlic, sesame, and soy. It’s cozy, nourishing, and endlessly customizable.
These reinterpretations aren’t about replicating meat—they’re about celebrating the inherent beauty and variety of plant-based ingredients through traditional East Asian lenses. By working within these time-tested culinary frameworks, you don’t lose the soul of the dish—you simply express it in a different, equally respectful way.
Adapting traditional East Asian recipes to be vegetarian can be incredibly rewarding, but it does take some care—especially if you want to preserve the soul of the dish. One of the biggest challenges is replacing the depth and richness often provided by meat or seafood-based ingredients. The key here is layering. Think of flavor-building as an architectural process: start with a strong foundation like a kombu and dried shiitake mushroom broth, then build up with fermented elements like miso, soy sauce, or doenjang. Toasting aromatics like garlic, ginger, scallions, or whole spices in sesame oil can also bring that rounded, mouth-coating warmth that many associate with meat-based dishes.
One thing to watch out for is the presence of hidden animal products. Even if a dish looks vegetarian, it might contain fish sauce, dried shrimp, oyster sauce, or bonito flakes. These ingredients are often tucked into broths, dipping sauces, or marinades and can easily be missed if you’re not familiar with them. Fortunately, there are plenty of plant-based workarounds. You can use soy sauce or tamari for saltiness, and for that funky, fermented kick that fish sauce brings, try combining fermented bean pastes, seaweed, and a dash of rice vinegar. There are also vegan “fish” sauces on the market now that do a decent job replicating that pungent, briny edge.
When it comes to broth—which is the heart of so many East Asian dishes—think beyond water and bouillon. A solid vegetarian broth can be made with dried shiitake mushrooms, kombu, and daikon or onion as a base. Let it simmer gently so the flavors deepen without turning bitter. Add a splash of sake or a chunk of ginger for extra warmth, or a spoonful of miso stirred in at the end for body and complexity. If you want that slightly roasted, savory dimension, try toasting the kombu briefly before steeping it, or roast your onions and garlic before they go into the pot. With a little patience and the right ingredients, a meatless broth can be every bit as rich, comforting, and full of soul.
Choosing to explore vegetarian versions of East Asian cuisine is about more than simply removing meat—it’s an invitation to connect with centuries-old food traditions through a modern lens. Many of these dishes have deep roots in health, balance, and seasonal awareness, which aligns beautifully with plant-based living today. Whether you're adapting recipes for ethical reasons, dietary needs, or personal preference, it's absolutely possible to honor the spirit of a dish while making it your own. Respecting cultural context is key—understanding where a recipe comes from, what ingredients were traditionally used, and why certain flavors matter helps preserve the integrity of the cuisine, even when you're adjusting it to fit your lifestyle.
That said, don’t be afraid to experiment. Cooking is a living art, and food traditions have always evolved alongside the people who carry them. Use what you have, be curious, and trust your palate. Try your hand at vegetarian kimchi jjigae, make a meatless mapo tofu with fermented bean paste and mushrooms, or play around with dashi made from kombu and shiitake. And if you find something you love, share it. I’d genuinely love to hear what plant-based East Asian dishes you’ve tried or created—drop your favorites in the comments or tag me on Instagram if you post about them. The joy is in the learning, adapting, and growing together!
Itadakimasu! いただきます!
